Yuca With Cuban Mojo


Living in Miami, I’m around so much Cuban cuisine and if there’s one thing I can’t pass up on a Cuban menu is some yuca. Fried or boiled, I don’t care. I want it! I love this preparation of yuca. It’s so simple yet so addicting. Perfect as a side dish to bring to any dinner party or to please the vegetarian friend in your life.

Now let me get into this mojo really quick. I hesitate calling it mojo since it’s more of a pickled onion situation but this is what it was called when a Cuban grandmother taught me, so I won’t question it. Anytime I make this for mojo for family dinners or events people are amazed how simple it is and keep going back for more. It’s super versatile and can be used to pour over tostones as well. The key to the mojo is finding the perfect balance between the citrus and the oil. Feel free to play with the measurements to your liking. Hope you enjoy!

Yuca With Cuban Mojo

Difficulty: Easy  Yields:  4-6  Prep Time: 5 minutes Cook Time:  40 minutes


  • 1.5 lb- Frozen yuca

  • 1 red onion, finely sliced

  • 4 garlic cloves, chopped

  • 1/3 cup vegetable oil

  • 1/2 cup fresh lime juice

  • salt and pepper


Bring a large pot of water to a boil, season with salt. Cook frozen yuca according to instructions on bag, about 30 minutes or until fork tender.

In a sautee pan, bring 4 tbs of the oil to medium high heat. Cook onions and garlic until fragrant, constantly stirring so it doesn’t burn. Add onion and garlic mixture to a heat safe bowl and combine with the remaining oil, lime juice, salt and pepper. Mix until well incorporated. Serve mojo over yuca.