Yuca with Mojo

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Yuca Hervida with Mojo

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 2.5 pounds fresh or frozen yuca
  • 1/2 cup olive oil
  • 5-6 garlic coves
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1 medium onion sliced thin, sweet or yellow
  • 6 cups water
  • red pepper flakes to taste (optional)
In Cuba and other Caribbean countries, yuca (cassava) with mojo is served as a side dish, along with beans, rice and a protein such as pork, fish or chicken.

Yuca has a neutral taste, similar to a potato, but when yuca is paired with this mojo sauce, it's fireworks! While both are starchy tubers, a yuca's texture is completely different than that of a potato. A yuca is somewhat fibrous, and that is why a yuca with mojo side dish is so delicious - the sauce gets into the yuca's nooks and crannies, a texture that the smooth potato lacks.

If you cannot find fresh yuca, the frozen alternative is a solid alternative that does not compromise the taste or texture much at all.


  1. If using frozen yuca, follow the packaged instructions on how to best boil. If you're lucky enough to have fresh yuca, peel the roots, and cut into 5 inch pieces, ensuring all pieces are similar in size so they cook evenly.
  2. Bring 6 cups of water to boil in a large stock pot. Add salt to taste and the yuca.
  3. Cook the yuca 15-20 minutes until tender. You should be able to easily slide in a fork. Remove from the water and set aside.
  1. In a skillet over medium low, heat the olive oil. Add the onions, garlic, and salt. Cook, stirring occasionally for 10-15 minutes, until the onions are translucent. Pour in lime juice and cook mojo for 2 more minutes.
  2. Add mojo to the plate of yuca, or you can also serve it on the side so each guest decides how much mojo to put on their boiled yuca.

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Rating: 5
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