Yuca, also known as cassava, is a root vegetable popular in many Latin American cuisines. It has a slightly sweet flavor and a starchy texture, similar to a potato. Like potatoes, Yuca is a versatile ingredient that can be prepared in many different ways. Today we will explore a popular preparation, Yuca with Mojo sauce.
South Florida’s Cuban Culinary Melting Pot:
If you’ve ever visited South Florida, you’ve probably encountered the diverse cuisine influenced by Cuban culture. Living in South Florida, I’ve had the privilege of meeting many people of Cuban descent, each with their unique cooking style and family recipes. It’s fascinating to see how this Cuban dish, Yuca with Mojo, can take on different flavors and techniques, adding a personal touch to this beloved recipe. In this blog post, we’ll explore my delicious version of Cuban-style Yuca.
Mojo sauce is a citrusy and herbal sauce that is perfect for pairing with yuca. It is typically made with olive oil, garlic, lime juice, cilantro, and parsley. Mojo sauce can be made quickly and easily, and it is a great way to add flavor to any dish. Yuca with mojo pairs perfectly with grilled meats such as beef, chicken or pork, and will elevate your outdoors grilling experience.
The Mojo Magic:
The magic of this recipe lies in its ingredients. As always use the best quality ingredients for best results. Here’s what you will need:
- Yuca: A root vegetable with flavor and aspect that resembles a potato, and is popular in many Latin American cuisines. You can use fresh or frozen yuca.
- Olive oil: A healthy oil with a strong flavor, if you find it too overpowering you can just use your favorite cooking oil.
- Onions: Onions have a sharp flavor that mellows when cooked I like using sweet onions, but red onions work well too.
- Garlic: A must for the Mojo which requires a strong garlic flavor and aroma.
- Lime juice: Latin american cuisines favor limes (green) over lemons (yellow), Lime juice tends to be a bit more sour and acidic which combines well with garlic and onions.
- Cilantro: Aromatic herb with a bright, fresh taste and citrusy smell adds the perfect touch when paired with the rest of the ingredients.
- Parsley: Another lovely herb, similar in aspect to cilantro but very different in smell and taste. Parsley has a mild and slightly sweet flavor.
Cuban-style Yuca with Mojo is not only a delicious dish but also a testament to the rich culinary culture of South Florida. With fresh or frozen Yuca readily available, you can bring a that taste to own kitchen. Enjoy the flavors of this beloved dish, and don’t forget to experiment and add your personal touch. This Yuca with mojo is the perfect side to your favorite grilled beef, chicken or pork.
Cuban Style Yuca with Mojo
8
servings15
minutes30
minutesKeep the screen of your device on
Ingredients
3 lbs 3 Yuca, peeled and quartered (if fresh) you can just use frozen yuca as packaged
1/2 cup 1/2 Olive oil
2 2 Red or sweet onions, julienned
4 4 Garlic cloves, minced
2 tbsp 2 Lime juice (Juice of 1 lime)
1/2 cup 1/2 Fresh cilantro (chopped)
1/2 cup 1/2 Fresh parsley (chopped)
Salt and pepper to taste
Directions
- Place the yuca in a large pot and cover with water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until tender.
- While the yuca is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until softened about 5 minutes. For this recipe I’m using two onions one red and one sweet to add some color to the final result
- Remove from the heat and add the lime juice, cilantro, and parsley to the skillet and stir to combine.
- Once the yuca is cooked, drain it and add it to the skillet with the mojo sauce. Season with salt and pepper to taste.
- Serve immediately.
Notes
- Fresh and frozen Yuca is often available in Latin markets and some chain supermarkets. Look for firm, blemish-free roots.
- If you don’t want to deal with peeling and cutting fresh yuca, you can use frozen yuca which I have noted doesn’t change the quality of flavor of the dish and is more convenient.
- When handling fresh Yuca, be sure to remove the tough, woody core that runs through the center of the root. It is easier to do so when it is fully cooked.
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