Yuca con Mojo (Yucca with Garlic Sauce)

by0| PUBLISHED Jun 14, 2007 4:00 AM
Yuca con Mojo (Yucca with Garlic Sauce)

We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.

Yield: serves 4


  • 2 lb. yucca, halved crosswise, peeled, and cut into thick wedges
  • Salt
  • <sup>1</sup>⁄<sub>4</sub> cup olive oil
  • <sup>1</sup>⁄<sub>4</sub> cup vegetable oil
  • 3 scallions, trimmed and minced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp. chopped fresh parsley
  • Juice of 1 lime


  1. Put yucca in a medium pot, cover with cold water by 2", and add a pinch of salt. Simmer over medium-high heat until very soft and slightly translucent, 30-40 minutes. Drain, then arrange on a platter.
  2. Meanwhile, heat olive and vegetable oils in a medium skillet over medium heat. Add scallions and garlic, season to taste with salt, and cook, stirring often, until soft, about 5 minutes. Remove skillet from heat and stir in parsley and lime juice. Serve yucca drizzled with the warm garlic sauce.