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Yucca con Mojo Cubano

4 May

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!!!



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
  1. 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.  
  2. 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.
  3. 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!!!
  4. 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.

Frutabomba Milkshake

1 Feb

Until I was in high school, the I knew the fruit you know as papaya only by its Cuban name – Frutabomba.  




 My dad taught me how to make frutabomba milkshakes, a true Cuban drink delicacy.  It’s smooth, creamy and the perfect accompaniment to a Cuban sandwich (made the vegetarian way, of course) or even a TuNo Salad Sandwich.   I had it this morning for breakfast.



1/4 medium-sized frutabomba (papaya), peeled and seeded
1 cup milk or soy-milk
1 1/2 tbs brown sugar
1 tsp vanilla extract or vanilla powder
pinch of salt
3-4 ice cubes
  1. Place all ingredients in a blender and blend until smooth.
  2. Enjoy immediately.

Do not omit the salt… it’s the secret ingredient that makes the milkshake taste awesome.  You could substitute the milk for yogurt or kefir, but the taste will not be the same.

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