Cuban Yuca with Garlic Mojo

If there’s one dish that captures the brightness of Cuban home cooking, it’s Yuca con Mojo.

Tender cassava root (known in Cuba as yuca) is boiled until soft, then drenched in a garlicky, citrusy sauce that’s as bold as it is comforting. The rich butter, sharp lime, and fragrant garlic create a balance of flavors that make every bite come alive.

Cultural Insight

Yuca con Mojo is a traditional side dish found at nearly every Cuban gathering — from everyday lunches to holiday feasts. It’s humble yet elegant, simple yet packed with soul. The root itself is a Caribbean staple, loved for its creamy texture and mild flavor. When paired with mojo — a sauce made from garlic, onion, and a mix of lime and lemon juice — it transforms into something unforgettable.

While fresh yuca is traditional, frozen yuca makes this dish quick and easy to prepare without losing authenticity. The key is cooking it until it’s fork-tender but not mushy, then coating it in warm, buttery mojo sauce so the flavors soak right in. Serve it alongside roast pork, rice, or beans, and you’ll have a taste of true Cuban comfort food right in your kitchen.

As Abuela would say, “El secreto está en el mojo” (the secret is in the mojo).

Ingredients

For the Yuca

• 2 pounds cassava (also known as yuca) peeled and cut into 2–3 inch pieces

• Water for boiling

• Salt to taste

For the Garlic Mojo Sauce

• 4 tablespoons unsalted butter

• 3 cloves fresh garlic finely minced

• 1/2 yellow onion diced (white onion or shallot works too)

• Juice of 2 limes (fresh is best)

• Juice of 3 lemons (fresh or bottled)

• Salt and pepper to taste

• Fresh parsley chopped (optional for garnish)

Step-by-Step Instructions

Prepare the yuca

Trim the ends and cut the root into 2–3 inch sections. Slice lengthwise to remove the waxy brown skin and the thin pink layer underneath. Check for any dark spots in the flesh and cut them away. If the entire root looks discolored, it may be spoiled — toss it out and start fresh.

Remove the core

Cut each piece of yuca lengthwise into quarters to expose the fibrous core running through the center. Slice it out carefully and discard it, then cut the yuca into bite-sized chunks.

Boil until tender

Place the cleaned yuca pieces in a large pot and cover with water. Add a pinch of salt, cover, and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the pieces are fork-tender but still hold their shape. Drain and let cool slightly.

Make the mojo sauce

Melt a tablespoon of butter in a skillet over medium heat. Add the diced onion and cook for 3–5 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds more until fragrant. Add the remaining butter along with the lime and lemon juice. Season with salt and pepper to taste, then let the sauce simmer gently for 8–10 minutes to blend the flavors.

Combine and serve

Add the boiled yuca to the skillet and toss gently until coated in the buttery garlic-citrus sauce. Garnish with fresh parsley and serve warm.

Tips & Variations

• Frozen yuca saves time: It’s already peeled and chopped, making prep much easier without losing flavor.

• Test for tenderness: The yuca should be soft but not falling apart when pierced with a fork.

• Don’t skip fresh citrus: Fresh lime and lemon juice give that authentic tang that bottled juice can’t fully match.

• Pair it right: Yuca with mojo goes beautifully with roast pork (lechón), grilled chicken, or black beans.

Abuela’s Secret Ingredient

"Ay mi vida (oh my dear), when the mojo is almost ready, add a splash of the water you boiled the yuca in. Ese caldito (that broth) carries the soul of the yuca and ties the flavors together. That’s the secret to a sauce that hugs every bite." – Abuela

Serving Suggestions

Serve Yuca con Mojo warm as a side dish for any Cuban meal. It pairs beautifully with meats, especially roast pork, and adds a burst of brightness to any plate. You can even mash the yuca lightly for a creamy version.

Storage & Make-Ahead Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little butter or a splash of citrus juice to revive the flavors.

Reflection

This dish is more than a side — it’s a reminder of how Cuban cuisine celebrates simple ingredients with love and flavor. Yuca con Mojo brings together earthy roots and vibrant citrus, just like Cuba itself — grounded and full of life. It’s a dish that speaks of family gatherings, laughter, and the warmth of Abuela’s kitchen.