Yuca con Mojo (Yucca with Garlic Sauce)

  • Serves

    serves 4

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


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


Step 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.

Step 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.

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