Yuca is a staple in hispanic households. It was always such a treat when we had yuca fries with dinner at home and was often something I’d order when eating out. At our local chicken place in Miami, Pollo Tropical, I would order yuca fries as my side dish. Everyone in Miami knows what yuca is.
When we moved to the midwest, we found yuca in one of our local grocery stores. We were so excited. When we checked out, the cashier was baffled as to what it was that we were purchasing. We explained that it’s a root, much like a potato that can be fried, made into chips or boiled and pan fried. That was almost eight years ago. Since then, I’ve purchased it many times and still, the cashiers are flabbergasted. Once, a cashier asked me if it was something you eat.
Either way, yuca is so delicious and for those of you who are unfamiliar with it, it is really very easy to cook.
My favorite way to eat yuca is in fry form. Here’s the breakdown.
1. Peel and cut your yuca into chunks. Add to a pot of salted boiling water. Boil until fork tender.
2. Remove from the water and lay on a paper towel lined plate to absorb the water. Once the yuca is cool enough to handle, cut it down the center and remove the hard woody part in the center. Cut into chunks length wise.
3. Bring a pan with oil up to temperature and add your yuca pieces to the hot oil. You know they’re ready when they are golden yellow.
4. Place on a paper towel lined plate. Sprinkle with salt. You can serve this just like that or with a side of mojo (lime juice with minced garlic and salt and thyme).
Yummy in my tummy!
If you can’t find yuca where you live, you can purchase some from amazon.