Yuca con Mojo (Yuca with Garlic Sauce) Recipe

Published on June 17th 2022 by Jennifer Dodd.
Last updated on June 16th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Yuca con Mojo (Yuca with Garlic Sauce)

Yuca con Mojo is a traditional side dish originating from Cuba. Yuca, otherwise known as cassava, is a starchy root vegetable grown in tropical climates all year round. The texture resembles a potato but is sweeter and slightly nutty. It has many uses, from being fried into chips or fries, added to soups and stews, made into cakes and breads, boiled & served as a side dish, or mixed into salads. Yuca ties with rice & corn for being the top form of carbohydrates in most South American and Caribbean countries. Mojo is a delicious sauce made from fresh citrus fruits, lots of garlic, oil, cumin, oregano, garlic powder, onion powder, salt & pepper. Mojo sauce also pairs well with fish and other seafood and meats and can be used to marinate vegetables. 

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. 

Author: Jennifer Dodd
Average: 3.6 (5 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
4 persons


  • 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 


Add the yuca to a large pot, cover with water and add in 1 teaspoon of salt. 

Bring this to a simmer & cook for 15-20 minutes until the yuca is fork-tender.  

Strain the cooked yuca using a colander and set aside to cool down. 

Add the oil, orange & lemon juice, garlic, oregano, spices, salt & pepper to a large bowl. Using a whisk, mix the ingredients. 

Add the yuca, red onion & cilantro to the bowl, and toss everything together. 

Spoon into a serving dish & serve immediately. This can last in the fridge in a covered container for up to 3 days.   

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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