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This classic Caribbean Yuca con Mojo is a super comforting boiled yuca recipe with a garlic sauce made with lime juice, oil, and onions. This side dish is well loved in Puerto Rico, Cuba, and the Dominican Republic, typically served alongside some kind of meat or fish.

Yuca with garlic sauce in a bowl.

If you’re looking for quintessential Caribbean home cooking, look no further than this Yuca con Mojo.

It combines one of our favorite starchy root vegetables with a punchy, super flavorful garlic mojo sauce for a super satisfying side dish. Typically served alongside something saucy (like Bacalao Guisado), it’s an island staple.

Ingredients:

Bowls of cilantro, lime juice, garlic, and more.

How to Make Yuca con Mojo, My Style!

Yuca boiling in a pot.
Boil the yuca in salted water until fork tender.
The core of yuca being removed.
Remove the fibrous core. Don’t skip this step as that core is hard as hell and inedible!
Onions with spices and oil in a pan.
Add oil, onion, garlic, adobo, lime juice, and cilantro to a pan and simmer on medium until your kitchen smells like a vampire’s nightmare and the onions turn pink.
Yuca con mojo in a pan.
Mix the mojo and steamed yuca, tossing until evenly combined. Buen provecho!

Fresh vs. Frozen Yuca

If you can find frozen yuca at your grocery store, definitely use it!

The process of peeling and cutting fresh yuca is a labor of love and the frozen stuff will save you time, energy, and a potential trip to the ER (if you know, you know).

I’ve had luck finding it in the freezer section at my local Hispanic market, but also at Walmart and Safeway.

Peeling Technique

If you can’t find frozen yuca and I didn’t scare you with my ER dramatics above, using fresh is the way to go! It just requires a bit of patience and finesse to peel.

Here’s my step by step:

Start by cutting off the ends of the yuca and then cutting into smaller, more manageable sections.
Slide your knife lengthwise along the sections, just enough to pierce the skin. Use the knife to wedge between the skin and the interior, pulling the skin back as you work your way around the yuca. From there you can cut the section in half and use as needed!

What to Serve

Bacalao Guisado (Stewed Salt Codfish)

8 Hour Moist Tender Puerto Rican Pernil Recipe

Arroz Con Habichuelas (Rice with Pinto Beans)

Camarones Guisados (Stewed Shrimp)
Yuca with garlic sauce in a bowl.

Buen Provecho,

Salima written in cursive
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Yuca with garlic sauce in a bowl.

Steamed Yuca with Garlic (Yuca con Mojo)

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  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Caribbean, Cuban, Puerto Rican
  • Diet: Vegan
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Description

This classic Caribbean Yuca con Mojo is a super comforting boiled yuca recipe with a garlic sauce made with lime juice, oil, and onions. This side dish is well loved in Puerto Rico, Cuba, and the Dominican Republic, typically served alongside some kind of meat or fish.

Ingredients

Units Scale
  • 2 lbs yuca (fresh or frozen), peeled and cut into large pieces
  • 1 tsp salt, plus additional salt to taste
  • 1/2 cup olive oil
  • 1/2 red onion, julienned
  • 8 garlic cloves, minced
  • 1 tsp adobo seasoning
  • 1/2 cup lime juice
  • 2 tbsp cilantro, minced

Instructions

  1. Boil the yuca: Bring a pot of water with salt to boil before adding in the yuca. Boil until fork tender, about 14-20 minutes depending if starting from fresh or frozen. Strain from the water and set aside.
  2. Remove the core: Once the yuca has cooled enough to touch, remove the fibrous core (see pictures above).
  3. Make the mojo sauce: In a saucepan combine oil, onion, garlic, adobo, lime juice, and cilantro. Cook over medium low heat until the onions begin to turn pink in color, about 10 minutes.
  4. Combine the yuca and mojo: Toss the mojo sauce with the steamed yuca, until evenly combined. Add salt to taste, serve and enjoy!

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