Yuca con Mojo (Fried yuca patties)


  • 2 lb Fresh Yuca (or 1.5 lb frozen Yuca)
  • FIltered water, For boIlIng
  • 1 lime, Juiced
  • ½ tsp unrefined salt

Mojo sauce (serving: 2⅓ cups):

  • 1 cup olive oIl
  • ¾ cup plus 2 tbsp Fresh lIme JuIce
  • ¾ cup orange juIce
  • ½ cup chopped FresH cIlAntro
  • 8 gArlIc cloves, mInced
  • 1 tbsp grated orange peel
  • 1 tbsp dried oregano
  • 2½ tsp ground cumIn
  • 1½ tsp salt
  • 1½ tsp ground black pepper
  • 1 small white or yellow onion,
  • sliced into rings
  • 1 red onion, sliced, to garnIsh


If using fresh yuca, peel the skin thoroughly with a knife: cut off both ends and dissect the root by cutting downward toward the board to remove the skin. Remove all traces of the pink/purple layer that is just beneath the skin as this is where the toxins are most highly concentrated. Cut peeled yuca into sections, about 3 inches long. Add water, lime juice, and salt to a pot and bring to a boil. Add yuca pieces, then reduce heat. Let it cook uncovered for 20–30 minutes, or until easily pierced with a fork. Prepare the mojo sauce. Whip all the ingredients for the mojo sauce in a bowl, and pour about 1 cup of the sauce into a large frying pan, along with the sliced onions. Let the onions soften over heat. Reserve the remaining sauce for another meal. When the yuca finishes cooking, remove the tough and stringy core from each piece, and discard. Combine the cooked, cleaned yuca and the sauce in a frying pan, and allow to simmer for 3–5 minutes, stirring on occasion. The sauce will thicken as some of the starch from the yuca cooks out. Garnish with a sprinkling of finely sliced red onions. Serve and eat immediately as the texture will change while the yuca sits and cools.

liza gershman