Yuca con Mojo (Cuban Garlic Citrus Cassava, 45 Minutes)

If you’ve been curious about cooking with cassava, let me introduce you to yuca con mojo, the buttery-soft Cuban side dish I keep coming back to whenever I want big flavor with almost no fuss. Pillowy chunks of boiled yuca get smothered in a warm, garlicky citrus sauce that soaks right into every crevice, and honestly, I could eat a whole bowl of it standing over the stove.

Fun fact: cassava is one of the oldest cultivated root crops in the Americas, with archaeological evidence suggesting it was farmed in parts of South America more than 8,000 years ago, long before potatoes made their way north.

Why this recipe works

• The yuca turns creamy and almost custard-like when simmered properly, giving the mojo something velvety to cling to.
• A quick sauté blooms the garlic and softens the raw bite of the onion before the citrus goes in, so the sauce tastes mellow rather than sharp.
• Using a trio of orange, lime, and lemon juice mimics the flavor of the traditional sour orange (naranja agria) most of us can’t find at the grocery store.
• It’s naturally gluten-free, dairy-free, and vegan, so it fits right into almost any table without swaps.
• The whole thing comes together in about 45 minutes with pantry staples.

Ingredients

• 2 pounds yuca (cassava), peeled and cut into large chunks
• 1 teaspoon salt (for the boiling water)
• Water, enough to cover the yuca
• ¼ cup olive oil
• 6 garlic cloves, minced
• 1 small onion, thinly sliced
• ¼ cup fresh orange juice
• 3 tablespoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: fresh cilantro, lime wedges, and an extra drizzle of olive oil for finishing

Instructions

Step 1: Prep the cassava

Slice off the ends of the yuca and use a sharp knife to remove the thick brown bark and pinkish inner skin. Cut the peeled root into large chunks, roughly 2 to 3 inches long. If you’re starting with frozen yuca, no peeling required—just add it straight from the bag.

Step 2: Boil until tender

Drop the yuca into a large pot and pour in enough cold water to cover it by an inch or two. Stir in the teaspoon of salt, bring everything up to a boil, then lower the heat and let it simmer for 25 to 35 minutes. You want the pieces to give easily when you slide a fork through the center.

Step 3: Drain and pull out the core

Drain the yuca in a colander and let the steam roll off for a minute. Peek at each chunk and tug out the stringy fibrous cord running through the middle—it looks like a thin white rope and won’t soften no matter how long you cook it. Toss the cores and keep the tender flesh.

Step 4: Build the mojo

While the yuca simmers, warm the olive oil in a skillet over medium heat. Add the sliced onion and let it soften for about 3 to 4 minutes, then stir in the minced garlic and cook for another minute, just until it smells amazing but hasn’t browned. Take the pan off the heat for a moment before pouring in the orange, lime, and lemon juices (this keeps the citrus from sputtering everywhere). Return it to the stove, sprinkle in the oregano, salt, and pepper, and let the sauce bubble gently for 2 to 3 minutes.

Step 5: Bring it all together

Arrange the warm yuca on a big serving platter or in a shallow bowl. Spoon the mojo sauce generously over the top, making sure every piece gets a bath of that garlicky citrus goodness. Give it a gentle toss so the flavor works its way into the cracks.

Step 6: Garnish and serve

Finish with a scatter of fresh cilantro, a few lime wedges on the side, and one last drizzle of olive oil if you’re feeling fancy. Serve it while it’s still warm, since that’s when the yuca drinks up the sauce best.

Nutrition information

• Calories: 285 per serving
• Carbohydrates: 45g
• Protein: 2g
• Fat: 10g
• Saturated fat: 1.5g
• Fiber: 3g
• Sugar: 3g
• Sodium: 490mg
• Servings: 6

Pro tips for the best yuca con mojo

• Don’t rush the boil. Undercooked cassava stays chalky, so keep simmering until a fork slides in with zero resistance.
• Always remove the woody center fiber after cooking—it’s harmless but unpleasant to bite into.
• Squeeze your citrus fresh. Bottled juice tastes flat here and really does dull the whole sauce.
• Warm the platter before plating so the mojo stays fluid instead of cooling into puddles.
• For extra depth, add a pinch of ground cumin or a splash of dry white wine to the sauce.

Frequently asked questions

Can I use frozen yuca instead of fresh?

Absolutely. Frozen yuca is already peeled and cut, which saves a real chunk of prep time. Boil it straight from frozen and check for tenderness starting around the 20-minute mark.

What does yuca actually taste like?

It’s mild and slightly sweet with a starchy, creamy texture somewhere between a potato and a really rich dumpling. On its own it’s fairly neutral, which is exactly why it plays so well with bold sauces.

Is yuca the same thing as yucca?

Nope, and it’s a common mix-up. Yuca (one C) is the edible cassava root, while yucca (two Cs) is a spiky ornamental desert plant you definitely don’t want on your dinner plate.

How should I store the leftovers?

Transfer any leftovers to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet or microwave and freshen things up with a squeeze of lime and a drizzle of olive oil.

What should I serve with yuca con mojo?

It’s incredible alongside Cuban roast pork (lechón), grilled chicken, black beans and rice, or fried sweet plantains. I also love it next to grilled shrimp or tucked into a big Latin-inspired bowl with avocado.