Tender chunks of yuca bathed in a garlicky citrus sauce—Yuca con Mojo is a Cuban classic that’s all about bold flavor with humble roots. Whether you serve it as a side dish at Nochebuena or pair it with a juicy steak, this dish holds its own and brings serious comfort to the table.
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Why You’ll Love This Recipe
Yuca con Mojo is one of those dishes that proves just how powerful simple ingredients can be. With just yuca, garlic, olive oil, and citrus, you get a side that’s hearty, bright, and loaded with personality. It’s the kind of recipe that doesn’t try too hard—yet always delivers.
Here are few reasons why this will become your new favorite side dish:
Flavorful – Garlicky, citrusy mojo seeps into every bite of the starchy yuca.
Comforting – Hearty and satisfying, this dish is pure Cuban soul food.
Naturally gluten-free – Made without wheat, it’s allergy-friendly and naturally plant-based.
Simple ingredients – You only need a few pantry staples to make it.
Versatile – Serve it as a side for lechón, grilled meats, or enjoy it on its own.
Key Ingredients You’ll Need
- Yuca (cassava): You can use fresh or frozen yuca. Fresh has a firmer texture, but frozen is super convenient and just as delicious once boiled.
- Garlic: Lots of it! The garlic is gently sautéed to infuse the oil and bring that signature mojo flavor.
- Olive Oil: Acts as the base of the mojo sauce. Use a good-quality olive oil for best flavor.
- Sour Orange Juice: Traditional Cuban mojo uses naranja agria. If you can’t find it, a mix of fresh orange and lime juice gives a similar bright, tangy result.
- Vinegar – whether it’s white wine vinegar or regular distilled vinegar.
How to make Cuban Yuca con Mojo
#1 Peel and boil yuca until fork-tender.
#2 Sauté smashed garlic in olive oil until golden.
#3 Stir in sour orange juice and salt to finish the mojo.
#4 Pour the hot mojo over the cooked yuca.
#5 Toss gently and serve warm.
Recipe Tips
Frozen yuca is a time-saver:
No peeling or trimming needed—just boil straight from frozen until tender.
Slice the garlic, don’t mince it:
Sliced or smashed garlic infuses the oil better and won’t burn as quickly.
Use low heat for the mojo:
Keep the oil just hot enough to lightly sizzle the garlic. Burnt garlic = bitter mojo.
Can’t find sour orange? Mix fresh orange and lime juice (about 2:1 ratio) for a close substitute.
Serve it hot:
Yuca hardens when cold, so pour the mojo over it while everything is still warm.
If you liked this Cuban Yuca con Mojo recipe, check out some other popular recipes on the blog!
Authentic Cuban Yuca con Mojo
Ingredients
- 2 lbs yuca or cassava frozen or fresh
- 1/4 cup olive oil
- 2 red onion thinly sliced
- Juice from half an orange or whole sour orange plus zest
- Juice from 2 limes plus zest
- 6 garlic cloves minced
- 1 tsp oregano
- 1/2 tsp cumin
- salt & pepper to taste
- freshly chopped cilantro
Instructions
- Boil frozen yuca in salted water for about 30 min or until fork tender.
- Drain, set aside and keep covered to stay warm.
- In a pan on medium heat, sauté red onions in olive oil for a few minutes until slightly softened.
- Add in the rest of the ingredients to the pan and cook for another few minutes until deeply fragrant.
- Pour over warm yuca and gently toss to coat everything thoroughly.
- Garnish with freshly chopped cilantro.
- Serve with your favorite Cuban entree.
