Published:
Jun 17th 2022
by 
Last updated: Oct 19th 2025
Yuca con Mojo is a beloved Cuban dish that has won over food lovers worldwide. Yuca, also known as cassava, is a starchy root vegetable that thrives in tropical regions. Its slightly sweet, nutty flavor and potato-like texture make it a versatile ingredient, perfect for frying, boiling, or baking.
In this recipe, boiled yuca is elevated with a tangy and aromatic Mojo sauce made from fresh citrus, garlic, cumin, and oregano. Mojo not only pairs perfectly with yuca but also enhances the flavors of meats, seafood, and vegetables, making it a must-try for anyone looking for an authentic Caribbean dining experience.
Check out what others are saying about this recipe on our viral Pinterest pin, featuring amazing comments from people who’ve tried it.
Rosa - This is such a yummy 😋 recipe!
Diannette - Came out delicious! Thank you
Anna - Thank you for sharing the recipe! I substituted regular olive oil for a peperocino & garlic infused olive oil and lite sal/pepper with the citrus AND it was delicious!! 😍
Yuca con Mojo is not only a traditional Cuban dish, but it's also incredibly versatile. This simple yet flavorful recipe is packed with bold citrus and garlic flavors that perfectly complement the tender yuca. It's a naturally gluten-free, vegan-friendly dish that’s both easy to prepare and ideal for any meal. Plus, it pairs well with a variety of mains, making it an excellent choice for adding a tropical touch to your table.
- Make sure to thoroughly peel the yuca, as the outer skin can be tough and fibrous.
- For the best flavor, use freshly squeezed citrus juices and fresh garlic for the Mojo sauce.
- Boil the yuca until fork-tender but avoid overcooking, as it can become mushy.
- Let the yuca cool slightly before tossing it in the Mojo sauce to allow the flavors to absorb better.
Serve Yuca con Mojo as a side dish alongside grilled fish, roasted chicken, or even black beans and rice for a complete meal. It also pairs beautifully with other Cuban classics like Ropa Vieja or Lechon Asado. For a light lunch, you can enjoy it on its own with a fresh salad.
- If you don’t have yuca, you can substitute with sweet potatoes or regular potatoes for a different spin.
- Add a little spice by including a pinch of red pepper flakes or minced jalapeño in the Mojo sauce.
- For a healthier version, use avocado oil instead of olive oil.
- You can also grill the yuca after boiling it to add a smoky flavor to the dish.
Store any leftover Yuca con Mojo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the yuca and Mojo sauce together in a skillet over medium heat until heated through. Be sure to stir occasionally to avoid the yuca breaking apart.
- Yuca: Provides a starchy base with a slightly sweet and nutty flavor.
- Olive Oil: Adds richness and depth to the Mojo sauce.
- Navel Oranges & Lemons: Bring a bright citrusy zing to balance the savory flavors.
- Cumin, Dried Oregano, Garlic Powder, Onion Powder: Add earthy and aromatic elements to the Mojo sauce.
- Garlic: The key ingredient for a rich and pungent flavor.
- Sea Salt & White Pepper: Enhances the overall taste.
- Red Onion & Fresh Cilantro: Add a refreshing and crunchy texture to complement the dish.
Is yuca healthy to eat?
Yuca is high in fiber and vitamin C. It can help control blood glucose levels and is also high in potassium.
Is yuca good for losing weight?
Yuca contains natural probiotics that help bring good bacteria to the digestive system. Doing so also fills you up quite quickly, only eating a small amount. This helps lessen your food intake, which can result in weight loss.
What are the benefits of yuca?
Yuca contains meager fat and is high in vitamins and minerals, especially potassium and vitamin C.
Is yuca the same as cassava?
Yes, yuca and cassava refer to the same root vegetable. It's called yuca in most Latin American countries and cassava in other parts of the world.
How to Make Yuca con Mojo
First, peel and cut the yuca into 1-inch cubes, then boil them in salted water until tender. While the yuca cooks, prepare the Mojo sauce by whisking together olive oil, fresh citrus juices, garlic, and spices in a bowl. Once the yuca is cooked and drained, toss it with sliced red onions and fresh cilantro, then pour the Mojo sauce over the top. Gently mix everything together and serve immediately for the best flavor. This dish can also be stored in the refrigerator for up to 3 days if you have leftovers.
Can I make Yuca con Mojo ahead of time?
Yes, you can make the yuca and Mojo sauce ahead of time and store them separately in the fridge. Toss them together just before serving to ensure the yuca stays tender.
Time & Serves
Ingredients
2 medium Yuca, peeled and diced into 1 inch cubes
2 liters Water
3/4 cups Olive Oil
3 Navel Oranges, juiced
2 Lemons, juiced
1 tablespoon Cumin
1 tablespoon Dried Oregano
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
4 cloves Garlic, minced
1 & 1/4 teaspoon Sea Salt
1/4 teaspoon Ground White Pepper
1/4 Red Onion, thinly sliced
3 tablespoons Fresh Cilantro, chopped
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This recipe was delicious!…
This recipe was delicious! thank you