Yuca con Mojo (Yuca With Garlic Sauce)

This Cuban classic is bright, tangy, and a snap to make

Yuca With Garlic Sauce (Yuca con Mojo)

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 4 servings

This is a version of yuca con mojo—yuca with garlic sauce, a delicious vegan Cuban dish that combines citrus, onions, garlic, spices and—of course—yuca. It's a tasty alternative to potatoes as a side dish. In fact, yuca has been called the "better" white potato by those who are familiar with it.

What is Yuca?

A staple of the Caribbean diet and very popular in African and Asian cuisine, this tuber is usually available, either fresh or frozen, in Hispanic markets, international farmers' markets, and large U.S. grocery stores. You might have to hunt for it a bit, however—it's sometimes called cassava, manioc, or good old American tapioca, so you may want to look for it under these other names. You can use fresh or frozen yuca in this recipe. Fresh yuca is sealed in wax and requires peeling; frozen is already peeled and cut into chunks, but it will need to be defrosted. 

How Do I Defrost Frozen Yuca?

If you have time, defrost frozen yuca in the refrigerator. To speed things up, place the bag of frozen yuca in a bowl of cold water and let it thaw at room temperature.


Tips for Making the Best Yuca con Mojo

  • Smop smart—If you’re using fresh yuca, make sure it’s firm with no soft spots. Its flesh should be white, with no black spots, green veins, or discoloration. Watch out for any tough parts in the center. They'll appear like chunks of wood. Remove and discard them. 
  • Prep ahead—You can peel yuca ahead of time and store it in water in the refrigerator for up to four days, or you can freeze it for several months. 
  • Microwave, if needed—If the yuca cools off too much while you're making the sauce, you can microwave it very briefly, up to 5 seconds or so. 


"For a taste of summer all year round, this dish hits the spot. It's an easy starch side to mix things up with major flavor." —Lauryn Bodden

Yuca With Garlic Sauce Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 pounds yuca, peeled and cut into 1-inch chunks

  • 1 to 2 large red onions, thinly sliced

  • 1/4 cup freshly squeezed orange juice (from about half an orange), plus zest for garnish

  • 1/4 cup freshly squeezed lime juice (from 2 limes)

  • 1 tablespoon coarsely chopped cilantro, plus leaves for garnish

  • 6 cloves garlic, minced

  • 1/4 cup olive oil

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Yuca With Garlic Sauce (Yuca con Mojo) ingredients

    The Spruce / Diana Chistruga

  2. Boil 1 1/2 pounds yuca, peeled and cut into 1-inch chunks, in salted water until tender, about 30 minutes.

    Boil the yuca in salted water

    The Spruce / Diana Chistruga

  3. Drain yuca and place it in a serving dish. Set aside, but keep warm by covering bowl. Don't allow it to come back to room temperature while you make garlic sauce. 

    cooked yuca on a plate

    The Spruce / Diana Chistruga

  4. Combine 1 to 2 large red onions, thinly sliced, 1/4 cup freshly squeezed orange juice (from about half an orange), 1/4 cup freshly squeezed lime juice (from 2 limes), 1 tablespoon coarsely chopped cilantro, and 6 cloves garlic, minced, in a bowl. Pour mixture over yuca.

    Combine the onions, orange juice, lime juice, cilantro and garlic in a bowl, and pour over yuca

    The Spruce / Diana Chistruga

  5. Heat 1/4 cup olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon ground cumin, kosher salt, and freshly ground black pepper in a heavy pan until hot, about 1 minute, being careful not to burn spices. Pour hot oil over yuca. Garnish with additional cilantro leaves and orange zest, as desired.

    Yuca With Garlic Sauce (Yuca con Mojo)

    The Spruce / Diana Chistruga

Feeling Adventurous? Try This:

  • Mix up your yuca con mojo with various citrus juices. Instead of orange and lime, use a combination of grapefruit, lemon, or tangerine juices.
  • If you don't have cilantro on hand, freshly chopped parsley can be used in its place.
Nutrition Facts (per serving)
439 Calories
14g Fat
76g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 439
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 76g 28%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 4g
Vitamin C 52mg 261%
Calcium 59mg 5%
Iron 1mg 5%
Potassium 643mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)