Yuca con Mojo

Name: Yuca con Mojo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1kg yuca, peeled and cut into chunks; 8 cloves garlic, thinly sliced; 1/2 cup sour orange juice (or 1/4 cup each orange and lime juice); 1/3 cup olive oil; 1 tsp cumin; 1 small onion, thinly sliced; Salt

Yuca con Mojo (YOO-kah kohn MOH-hoh)

Cassava with Garlic Citrus Sauce

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 288 kcal

Tender boiled yuca drenched in a sizzling mojo sauce of garlic, sour orange, olive oil, and cumin — a fundamental Cuban side dish.

Nutrition & Info

Protein 3.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot small saucepan colander

Presentation Guide

Vessel: oval platter

Garnishes: sliced onions, garlic chips

Accompaniments: roasted chicken, black beans

Ingredients

1kg yuca, peeled and cut into chunks
8 cloves garlic, thinly sliced
1/2 cup sour orange juice (or 1/4 cup each orange and lime juice)
1/3 cup olive oil
1 tsp cumin
1 small onion, thinly sliced
Salt

Instructions

1
Boil yuca in salted water for 25-30 min until fork-tender. Drain and remove the fibrous core.
2
Heat olive oil in a small saucepan. Add sliced garlic and cook until fragrant and just golden, about 1 min.
3
Remove from heat. Carefully add sour orange juice, cumin, and salt — it will sizzle.
4
Add sliced onion to the hot mojo and stir.
5
Arrange yuca on a platter and pour the hot mojo over the top. Serve immediately.

💡

Did You Know?

Mojo sauce is so essential to Cuban cooking that the verb "mojar" (to wet) gave it its name — every good dish needs to be drenched in mojo.

Chef's Notes

Equipment Tips

large pot
small saucepan
colander

Garnishing

sliced onions, garlic chips

Accompaniments

roasted chicken, black beans

The Story Behind Yuca con Mojo

Yuca was the primary starch of the indigenous Taino people of Cuba long before Spanish arrival. The mojo sauce blends Spanish olive oil and garlic traditions with Caribbean sour orange, creating a dish that represents the very foundation of Cuban creole cuisine. It remains the most common side dish in Cuban restaurants worldwide.

🕐 Traditionally enjoyed accompaniment to any meal 📜 Origins: Indigenous Taino roots

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