February 22, 2024 | Last Updated on March 9, 2024 by Patricia Valbrun
Yuca con Mojo, or yuca with garlic sauce, stands as a testament to the simplicity and richness of Cuban cuisine. This dish, featuring boiled yuca roots lavishly dressed in a tangy garlic-citrus sauce, embodies the essence of comfort food with its hearty texture and bold flavors.
Originating from Cuba, Yuca con Mojo has transcended its regional roots to become a beloved staple in many Latin American kitchens and beyond.

Ingredients You'll Need:
Continuing from the introduction, let's dive deeper into the world of Yuca con Mojo with detailed insights on ingredients, the cooking process, and the nutritional benefits that make this dish a must-try.
- Yuca: The foundation of the dish, yuca brings a starchy texture and subtly sweet flavor that absorbs the sauce beautifully.
- Garlic: It offers a robust, pungent kick that defines the mojo sauce.
- Avocado Oil: Chosen for its mild, buttery flavor, it enriches the sauce, giving it a smooth, luxurious consistency that coats the yuca evenly.
- Red Onion: When finely sliced and added to the sauce, red onion introduces a hint of sweetness that balances the garlic's intensity, adding complexity to the dish's overall flavor.
- Citrus Juices: The juice of one navel orange and one lime cuts through the richness with their vibrant, tangy notes, brightening the dish and adding a refreshing zestiness.
- Vinegar: Adds a subtle sharpness and depth to the sauce, enhancing the dish's overall acidity and bringing out the flavors of the other ingredients.
- Herbs and Spices: A teaspoon of basil adds a fragrant, peppery touch, while a teaspoon of salt enhances the dish's natural flavors. A pinch of black pepper introduces a slight heat that completes the seasoning, perfectly tying together all the elements of the sauce.
How to Make Authentic Yuca con Mojo
We encourage you to embrace the simplicity and nutritional benefits of Yuca con Mojo or with garlic sauce, . It's a dish that satisfies your taste buds and contributes to a healthy and balanced diet. So, give this recipe a try, and let the vibrant flavors of Cuba transform your meal into a celebration of tradition and wellness.
- Use Frozen or Fresh (Peel and Cut): If fresh, start by peeling the yuca, removing the outer bark-like skin to reveal the starchy white interior. Cut into 2-inch sections, then halve each section if they are thick. (If frozen, skip to step two)
- Boil the Yuca: In a large pot, bring 4 cups of water to a boil with two tablespoons of salt. Add the yuca and garlic cloves, reducing the heat to a simmer. Cover and cook for about 20-30 minutes or until the yuca is fork-tender. Drain and set aside.
Making the Garlic Mojo Sauce:
- Sauté the Garlic: Heat the avocado oil in a skillet over medium heat. Add the minced garlic and sliced red onion, sautéing until the onion is soft and the garlic is fragrant but not browned.
- Add the Liquids: Stir in the vinegar, orange juice, lime juice, basil, salt, and black pepper. Bring the mixture to a simmer for a few minutes, allowing the flavors to meld together.
- Combine: Pour the hot garlic sauce over the boiled yuca, ensuring each piece is generously coated. Let it sit for a few minutes to absorb the flavors.
What Is Yuca?
Yuca, also known as cassava, is a starchy root native to South America, widely consumed in tropical and subtropical regions. It has a thick skin and white flesh and is versatile in cooking, used in boiled, fried, or mashed dishes. Yuca can be sweet or bitter, requiring processing to remove toxins.
It's also the source of tapioca, used in various culinary applications. Proper preparation is essential to ensure safety and enjoy its nutritional benefits.
5 Must-Try Variations of Yuca Con Mojo for Every Taste
- Roasted Yuca with Mojo Sauce: Try roasting Yuca for a crisp exterior and a soft interior. Cut the peeled yuca into wedges, toss them with oil and salt, and roast in a preheated oven at 400°F (200°C) until golden and crisp, about 25-30 minutes. Serve with a side of mojo sauce for dipping, combining the crispy yuca with the tangy and garlicky flavors of the sauce.
- Yuca Fries with Mojo Dipping Sauce: Transform yuca into a delicious alternative to traditional potato fries. Slice the yuca into sticks, boil until tender, and then fry in hot oil until golden brown and crispy. These fries make a perfect snack or side dish, especially with a flavorful mojo dipping sauce.
- Boiled Yuca Topped with Mojo Sauce: The most straightforward way to enjoy yuca is by boiling it. Cut the yuca into chunks and boil in salted water until fork-tender. Drain well and serve topped with generous spoonfuls of mojo sauce. This method highlights yuca's soft, starchy texture, beautifully complemented by the sauce's acidity and garlic notes.
- Grilled Yuca with Mojo Vinaigrette: Grill boiled yuca pieces until they have nice char marks outside for a smoky flavor. Serve with a mojo vinaigrette, a lighter version of the traditional sauce made by emulsifying the mojo ingredients with extra vinegar and oil. This preparation adds a delightful smokiness to the yuca, enhanced by the tangy vinaigrette.
- Yuca Mash with Garlic Mojo Infusion: A comforting alternative to mashed potatoes, yuca can be boiled and then mashed with butter or oil, salt, and a splash of milk or coconut milk for creaminess. Mix in garlic mojo sauce to infuse the mash with its vibrant flavors. This variation offers a creamy, garlicky side dish that's comforting and richly flavored.
Whether you prefer them crispy, smoky, or creamy, these must-try yuca preparations ensure a delightful experience with every bite!
The Cultural History of Yuca Con Mojo
Yuca con Mojo is more than a testament to the culinary ingenuity of the Caribbean and Latin American peoples; it is a living history, a blend of traditions and flavors that continue to evolve.
It represents the resilience and adaptability of cultures that have faced colonization, migration, and change while maintaining a strong sense of identity. As this dish continues to be passed down through generations and across borders, it remains a symbol of cultural pride and unity.
Storage & Reheating
Keep leftover yuca and mojo sauce in the fridge separately to maintain freshness. For reheating, use the microwave until warm.
Yuca con Mojo keeps well in the fridge for 3-4 days.
More Easy Recipes:
Papa Rellenas (Stuffed Potato Croquettes)
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Yuca Con Mojo ( Yuca with Garlic Sauce)
Ingredients
- 3 lb Yuca
- 4 cups of water
- 5 garlic cloves
- 2 tablespoon salt
Mojo Garlic Sauce
- ¼ cup avacado oil
- 1 large red onion sliced
- 2 tablespoon vinegar
- 2-3 tablespoon garlic minced
- 1 juice of navel orange
- 1 juice of lime
- 1 teaspoon basil
- 1 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and Cut: Start by peeling the yuca, removing the outer bark-like skin to reveal the starchy white interior. Cut into 2-inch sections, then halve each section if they are thick. (If using frozen Yuca skip to step 2 )
- Boil the Yuca: In a large pot, bring 4 cups of water to a boil with two tablespoons of salt. Add the yuca and garlic cloves, reducing the heat to a simmer. Cover and cook for about 20-30 minutes or until the yuca is fork-tender. Drain and set aside.
Making the Garlic Mojo Sauce:
- Sauté the Garlic: Heat the avocado oil in a skillet over medium heat. Add the minced garlic and sliced red onion, sautéing until the onion is soft and the garlic is fragrant but not browned.
- Add the Liquids: Stir in the vinegar, orange juice, lime juice, basil, salt, and black pepper. Bring the mixture to a simmer for a few minutes, allowing the flavors to meld together.
- Pour the hot garlic sauce over the boiled yuca, ensuring each piece is generously coated. Let it sit for a few minutes to absorb the flavors.
Nutrition
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