Iguana iguana, commonly known as the green iguana or common iguana, is a large, arboreal, herbivorous lizard in the family Iguanidae. It is native to a vast range spanning tropical and subtropical Central and South America, extending from southern Mexico down to central Brazil and the Caribbean. The genus name Iguana is derived from iwana, the Taino people's name for the animal, while the species epithet iguana is the Latinized form of this indigenous term. Historically, the green iguana has been a critical protein source for indigenous populations throughout the Americas for millennia. In many regions, particularly in parts of Colombia, Venezuela, and Central America, it is culturally and gastronomically referred to as "gallina de palo" or "chicken of the trees."

The lizard is highly adapted for a life in the canopy, characterized by its long, muscular, whip-like tail, sharp claws for climbing, and a prominent crest of spines running from the neck down the length of its back. Adult males often display bright orange or reddish coloration during the breeding season, while females remain a more uniform green, which provides excellent camouflage among foliage. They possess a distinctive "dewlap" (a fold of skin under the chin) used for social signaling and thermoregulation. Green iguanas are strictly herbivorous, feeding on a wide variety of leaves, flowers, fruit, and growing tips of plants. They thrive in humid, lowland forests, especially near rivers, where they bask in the sun on overhanging branches before dropping into the water to escape predators.

The green iguana has a long-standing place in the traditional cuisines of Latin America. The meat is lean, white, and often compared to chicken or frog legs in both texture and flavor, though it is slightly firmer. In traditional preparation, the meat is cleaned, seasoned with local herbs, garlic, and onions, and then stewed (guisado), roasted, or used as a filling for tamales and empanadas. In some regions, the female's eggs are also harvested and considered a delicacy. Because the animal is easily hunted in some areas and its meat is highly valued, it has become a focus for sustainable wildlife farming and conservation-focused ranching programs, which aim to provide a reliable food source while protecting wild populations from over-exploitation.

Nutritionally, iguana meat is an exceptionally high-quality source of lean animal protein, being significantly lower in saturated fat than most domesticated meats. It is rich in essential amino acids and provides key minerals, including phosphorus, calcium, and iron. Its fatty acid profile is generally favorable, containing beneficial mono- and polyunsaturated fats. From the perspective of gastronomic ethnobiology, the consumption of green iguana is a prime example of a traditional, highly efficient protein harvest adapted to tropical forest environments. Modern research into the species focuses on its role in sustainable food systems and the preservation of traditional culinary knowledge surrounding its preparation.