The first Mojo I learned about was this – the Cuban Mojo you eat with yucca or with black beans and rice. The now famous drink in the diminutive, Mojito, has been an acquired taste in the last few years… This Cuban Mojo over Yucca is a staple at ANY and EVERY Cuban household, and something my family in Miami always makes for me, especially now that I am vegetarian.
Cuban Mojo is delicious – the best “sauce” to pour over anything. To me, it’s just glorious. It’s the only decent accompaniment to eat with boiled yucca. Once you learn how to make it, I am sure it will find its way pairing a lot more than just yucca. I am almost sure this mojo is the culprit of why I need to squirt lemon juice on arroz moro (black beans and rice).
Try it today… you’ll be a convert immediately!!!
YUCA CON MOJO CUBANO
1 yucca root, peeled and cut and middle thread removed or a few pieces of frozen yucca ½ cup of extra-virgin olive oil ½ onion, sliced thinly 3 garlic cloves, finely minced or grated The juice of 1 lime or limón criollo Salt to taste, for the boiling water and for the mojo
- In a medium pot with water, add the yucca root pieces and salt and bring to a boil. Salt the water as if you were boiling pasta. Water should only barely cover the yucca. I am lazy, so I buy sometimes the frozen yucca kind. It works very well and it always turns out soft when boiled. Yucca can have a tendency to turn out hard; it’s a crap-shoot.
- While the yucca boils away, in a small saucepan over low heat add the olive oil, the onion and the garlic. Let the onions and garlic soften and simmer slowly in the oil. Add salt to taste. I tend to season well, about ½ tbs, but I have to be honest, I do not measure.
- When the onions are softened, the garlic is cooked, but none have gotten any color, turn off the heat and add the juice of the lemon. The oil will cloud a bit, but that’s the measure of a true mojo… lemony tangy goodness with the punch of the garlic and onion… YUMMM!!!
- When the yucca is fork tender, drain and serve with spoonfuls of mojo over it.
This is the perfect side dish with any Cuban dish… I particularly like it with black beans and rice. And that’s an upcoming lesson.
KarmaFree Cooking 
I always see yucca but never had a clue what to do with it. This sounds tasty, so maybe its time I bring some home to give this a try!
Personally, I highly recommend trying the extra-virgin olive oil from holyfoodimports.com
It is imported to the US from Israel, and it is produced using cold presses,
as was the method over 3,000 years ago; so it has a really unique taste to it.
i love me some rs
I’ve recently fallen in love with yucca, and this mojo sounds like just what i need to include in my yucca repertoire! awesome recipe..thanks!
I work at a cuban resturaunt in Spartanburg SC and one of our side dishes is yuca with mojo. i love this!! especially with a little bit of congri!!!!
It’s my 1st time making it after reading your recipe !! and it’s delicious!!!!!!!!!!!
I loved yuca con mojo when I travelled in Cuba, I’ve been hanging out to try making it but yuca is hard to find in melbourne.
I remember at least one house I stayed in they made it with bitter orange juice though instead of lime/lemon – try it!
Sound yummy, I will give a try. Buen Provecho.
Just made me and the hubs some of this deliciousness tonight for dinner. We live in Panama and almost always order it as a side dish in restaurants. I always wanted to learn how to make it, but never found a web recipe that was detailed enough for me to be comfortable making it. We’re oooooooooooooooooh so happy right now…this will definitely be revolving throughout our menu :o)