Yuca con Mojo

Origin: Long before the Spanish arrived in the Caribbean, cassava (yuca) was sacred to the Taíno and Arawak peoples — a life-sustaining root that could be boiled, roasted, or ground into bread.
When colonization fractured the islands, yuca endured — a symbol of resistance, adaptability, and continuity.

The mojo — a sauce of garlic, citrus, and oil — came later, shaped by African and Iberian influences.
In Cuba, Puerto Rico, and the Dominican Republic, the two became inseparable: the root of the land and the fire of the kitchen.

Together they tell a story of what survives — boiled roots bathed in brightness, fed to family and memory alike.

Ingredients

Yuca con Mojo is a beloved Cuban and Caribbean dish made from starchy cassava root boiled until tender and smothered in a garlicky citrus sauce.

It’s earthy, bright, and elemental—a side dish that eats like a declaration.

2 lbs yuca (cassava), peeled and cut into chunks

¼ cup olive oil

6 cloves garlic, thinly sliced

½ small onion, thinly sliced (optional but traditional in some regions)

Juice of 2 limes (or 1 sour orange if you can get it)

1 tsp cumin seeds or ground cumin

Salt, to taste

Chopped parsley or cilantro, for garnish (optional)

How The Alchemy Happens

Boil yuca in salted water until fork-tender, about 25–30 minutes. Remove any fibrous threads from the center. Drain and set aside.

In a saucepan, heat olive oil. Add garlic (and onion if using) and sauté until just golden—don’t let it burn.

Add cumin, stir briefly, then remove from heat and stir in lime juice. Let it sizzle. Salt to taste.

Pour hot mojo sauce over the yuca. Let it soak.

Garnish with herbs if desired, or leave it unadorned—this dish doesn’t need help standing tall.