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Yuca Con Mojo

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side dishes•cuban•vegan, vegetarian, gluten-free
45 minutes•4 servings•

Ingredients

  • 4 quarts water
  • 2 tablespoons kosher salt
  • 2 pounds yuca (cassava) – peeled and cut into 3-inch chunks (~1.5 large cassavas)
  • 8 cloves garlic – finely minced
  • 1/4 cup olive oil
  • 1/2 cup sour orange juice
  • 1 medium yellow onion – thinly sliced
  • 3/4 teaspoon kosher salt
Yuca con Mojo

Instructions

1. Bring the water and 2 tablespoons kosher salt to a boil in a large pot over high heat.

2. Add the yuca and return to a gentle boil. Cook until a knife slides in with slight resistance and the pieces hold their shape, 20–30 minutes. Drain well, split the chunks, and remove any woody core. Transfer to a warm serving dish and cover.

3. For the mojo, warm the olive oil in a medium saucepan over medium-low heat. Add the minced garlic and cook until fragrant but not browned, 30–60 seconds.

4. Add the sliced onion and 0.75 teaspoon kosher salt. Cook, stirring, until the onions are just tender and translucent at the edges, 3–5 minutes.

5. Stir in the sour orange juice, bring to a bare simmer for 30–60 seconds, then remove from heat.

6. Pour the hot mojo over the warm yuca and gently toss to coat. Cover and let stand 5 minutes to absorb, then serve hot.

Yuca con Mojo is a beloved Cuban side dish that pairs tender, buttery cassava with a punchy garlic-citrus sauce. The yuca is boiled until just tender, then bathed in a warm mojo of olive oil, plenty of garlic, sour orange juice, and sweet onion. The result balances starchy comfort with bright acidity and savory aromatics, making it a natural partner for rich roasts and grilled meats.

Rooted in home cooking and holiday tables alike, Yuca con Mojo is a staple at Cuban gatherings, especially Nochebuena alongside lechón asado and arroz congrí. The cassava itself is indigenous to the Americas and long predates colonial era cooking, while the mojo reflects Iberian influence adapted to Caribbean citrus like naranja agria (sour orange). Over time, this preparation has become a signature expression of Cuban flavor—simple ingredients elevated by careful technique.