Authentic Yuca con Mojo Recipe (Cuban Garlic-Citrus Cassava)

Boiled Yuca in Garlic-Citrus Mojo

If lechon is the king of a Cuban table, yuca con mojo is the throne it sits on. Boiled cassava finished with a hot pour of garlic, sour orange, and olive oil. That is the whole dish. Simple, brutally good, and the kind of side that quietly steals the meal from the protein it was meant to support.

This is also the dish that introduces most people to yuca for the first time. If you have never cooked it, do not be intimidated. It is just a starchy root, slightly nutty, milder than potato, and absolutely worth knowing.

What is Yuca con Mojo?

Yuca con mojo (sometimes spelled "yuca con mojito") is a traditional Cuban side dish made from boiled cassava root, drizzled with hot mojo criollo right before serving. The garlic-citrus oil cuts through the starch and turns a humble root into the richest part of any plate.

You will find it on every Cuban restaurant menu in Miami, alongside lechon asado, ropa vieja, or arroz con pollo. It is also one of the easiest Cuban sides you can make at home if you can find yuca.

Ingredients

For the yuca

• 2 lb fresh yuca, peeled and cut into 3-inch chunks (or 2 lb frozen yuca, thawed)
• 1 Tbsp kosher salt
• Water to cover

For the mojo

• 1/2 cup extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 1/2 cup naranja agria juice (or 6 Tbsp orange juice + 2 Tbsp lime juice)
• 1 small white onion, thinly sliced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 1 tsp Barbaro Mojo Jalabáo Hot Sauce, plus more for serving (optional, but recommended)

Directions

Step 1. Boil the yuca. Put the yuca chunks in a large pot, cover with cold water by 2 inches, add the salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook 25-35 minutes until a fork slides in easily but the yuca holds its shape. Drain.

Step 2. Pull the woody core. Each piece of yuca has a fibrous string running through the middle. Pull it out with your fingers or a knife tip. Five seconds per piece. Skip this and your guests will be picking out tough threads with their forks.

Step 3. Make the mojo. While the yuca cooks, heat the olive oil in a small skillet over medium heat. Add the sliced garlic and cook 30 seconds until fragrant but not browned (burnt garlic is bitter and ruins mojo). Off heat, add the onion, naranja agria, cumin, oregano, salt, and pepper. The hot oil will sizzle the citrus and bloom the spices.

Step 4. Serve. Pile the warm yuca on a serving platter. Pour the hot mojo over the top, making sure to spoon some of the garlic and onion onto every piece. Finish with dashes of Jalabáo for heat. Serve immediately while the yuca is hot enough to absorb the dressing.

Why Jalabáo Works in This Recipe

Yuca is mild and starchy. Mojo is bright and garlicky. The dish is well-balanced but plays in a narrow flavor range. Jalabáo adds jalapeño heat with a green-bell-pepper sweetness that layers cleanly without competing. The Cuban spice base in Jalabáo (it is built on the same mojo criollo backbone) makes it feel like part of the dish rather than a condiment glued on top.

A teaspoon stirred into the hot mojo before pouring works. A finishing dash on the plate works better. Both works best.

How to Make the Mojo for Yuca

The mojo is the whole dish, so it is worth making it properly. This is mojo sauce for yuca in its simplest form:

1. Slice, do not mince, the garlic. Thin slices infuse the oil without burning the way minced garlic does. Six to eight cloves for a pound of yuca.
2. Warm the oil gently. Heat 1/2 cup olive oil over medium-low with the garlic and a pinch of salt until the garlic turns pale gold, about 3 minutes. Do not let it brown.
3. Add the onion. Stir in one thinly sliced onion and cook 2 minutes, just until it softens.
4. Take it off the heat before the citrus. Pour in 1/2 cup sour orange juice away from the burner. It will sputter. Adding citrus to a hot pan cooks off the brightness you want.
5. Season and pour hot. Add salt, cracked pepper, and a pinch of oregano, then pour it over the yuca while both are still hot so the starch drinks it in.

If you cannot find sour orange, use 1/3 cup orange juice with 2 tablespoons lime juice. That ratio is the closest common substitute.

Tips

• Frozen yuca is fine. Often better than fresh, since cassava starts to break down once cut. Goya frozen yuca is in most US supermarkets.
• Do not skip pulling the woody core. That fiber is the only complaint people have about yuca con mojo. Take 30 seconds and remove it.
• The mojo is the star. Make it last so it is hot when it hits the yuca. Cold mojo on hot yuca is a missed opportunity.
• Leftovers fry beautifully. Smash leftover yuca chunks, fry in oil until crispy, dust with salt. That is yuca frita, the next-day version.

What to Serve It With

Yuca con mojo is the side that goes with everything in Cuban cooking:

• Lechon Asado, the classic pairing
• Masitas de Puerco, Cuban fried pork chunks
• Vaca Frita, crispy shredded beef
• Ropa Vieja, braised beef
• Cuban Picadillo, ground beef with olives
• Anything roasted or grilled, chicken, fish, pork chops

Related Reading

• What is Naranja Agria?, the sour orange that makes mojo Cuban
• Cuban Mojo Marinade Recipe, the mojo recipe explained in depth

Final Thoughts

Yuca con mojo is Cuban cooking distilled to its simplest form. A starchy root, hot garlic oil, sour orange, salt. Five ingredients can carry a whole meal if you cook them right. Add a little Jalabáo, and you have something better than what is on most Miami menus.

¡Qué bárbaro!

The garlic-citrus sauce here is classic Cuban mojo criollo. Want extra heat? Finish with El Havanero for a citrusy habanero kick.

Frequently Asked Questions

How do you boil yuca so it is tender?

Peel and cut the yuca into chunks, then boil in salted water for 20 to 30 minutes until fork-tender. Don't rush it, because undercooked yuca stays starchy and tough.

What is Cuban mojo sauce made of?

Cuban mojo (mojo criollo) is made from lots of fresh garlic, sour orange juice (naranja agria) or a lime-and-orange blend, olive oil, salt, and oregano, gently warmed so the garlic blooms.

Why is my yuca tough or woody in the middle?

Yuca has a fibrous central cord that you pull out after boiling. If the root itself is woody, it was likely old; choose firm yuca with clean white flesh, or use frozen yuca for consistency.

Can I use frozen yuca for yuca con mojo?

Absolutely. Frozen yuca is already peeled and cleaned, and it boils up tender and reliable, which makes it a great shortcut for this dish.

How do you make mojo sauce for yuca?

Warm sliced garlic in olive oil over medium-low heat until pale gold, add sliced onion for two minutes, then take the pan off the heat and add sour orange juice, salt, pepper, and oregano. Pour it over hot boiled yuca so the starch absorbs it. Adding the citrus off the heat is what keeps the sauce bright.

What is yuca called in English?

Yuca is called cassava in English. It is also sold as manioc or yucca root, though it is unrelated to the ornamental yucca plant. Cuban markets label it yuca; most American supermarkets label the same root cassava.

What is yuca en mojo?

Yuca en mojo is the same dish as yuca con mojo: boiled cassava dressed in garlic-citrus mojo. Both phrasings are used in Cuban kitchens and mean boiled yuca served in the sauce rather than alongside it.

How much mojo do I need per pound of yuca?

About half a cup of finished mojo per pound of yuca. Yuca is starchy and absorbs a lot, so err on the generous side and spoon the extra over the top at the table.