Name: Yuca con Mojo: Cuban Garlic Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Cuban
Ingredients: 1 ½ pounds yuca, peeled and cut into 1-inch chunks; 1 to 2 large red onions, thinly sliced; 1/4 cup fresh orange juice, plus zest for garnish, from half an orange; 1/4 cup fresh lime juice, from 2 limes; 1 tablespoon cilantro, chopped, plus leaves for garnish; 6 garlic cloves, minced; 1/4 cup olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; Salt and pepper to taste; Freshly ground black pepper

If you’ve ever wandered through Cuban cuisine and found yourself fascinated by the vibrant flavors, you’re in for a treat with Yuca con Mojo: Cuban Garlic Sauce Recipe. This dish is a true gem, combining tender, slightly nutty yuca root with an irresistible garlicky, citrusy mojo sauce that just sings in your mouth. I absolutely love this because it’s simple yet packed with flavor, and every time I make it, it reminds me of warm family dinners and friendly gatherings. Stick around—I’ll guide you through the process so you nail it perfectly every time!

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Why You’ll Love This Recipe

Simple Ingredients: Easily found in most grocery stores, making it approachable for home cooks.
Burst of Flavor: The mojo sauce mixes garlic, citrus, and herbs beautifully to elevate the humble yuca.
Versatile Side: Pairs well with grilled meats, seafood, or even vegetarian dishes.
Family Favorite: Trust me, once you try it, your whole crew will ask for it again and again.

A clear glass bowl filled with a potato salad, where roughly eight large chunks of pale yellow potatoes form the base layer. Thin slices of purple-red onion are scattered evenly over and between the potatoes, adding vivid color contrast. Green parsley leaves and finely chopped green herbs are sprinkled generously to give a fresh look. Small bits of orange zest add bright orange specks, while a light dressing seen as a slight sheen covers the entire salad, making it look glossy and fresh. The bowl sits on a white marbled surface showing soft gray veining, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together to give you that authentic Cuban flavor. The key is fresh citrus and a good-quality olive oil which balance out the starchy yuca perfectly. Don’t skip the oregano and cumin—they add warmth and depth that you’ll notice with every bite.

Yuca: Also called cassava, it’s a starchy root you can find in Latin markets or the freezer section; peeling can be tricky but worth it.
Red onions: Thinly sliced for a bit of crunch and sharpness that complements the softness of yuca.
Fresh orange juice: Adds bright citrusy sweetness that cuts through the richness.
Fresh lime juice: Brings acidity and freshness to balance the flavors.
Cilantro: Fresh and chopped, its herbaceous flavor adds a beautiful touch.
Garlic cloves: Minced finely for that punchy, aromatic profile that’s essential in mojo sauce.
Olive oil: Use good quality—it’s the base of the sauce and brings richness.
Dried oregano: Offers a subtle earthiness.
Ground cumin: A warm spice that deepens the flavor.
Salt and black pepper: To taste, essential for seasoning.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Yuca con Mojo: Cuban Garlic Sauce Recipe is. Once you get the basics down, it’s easy to tweak it to suit your tastes or what you have on hand. Don’t hesitate to experiment—each variation brings something fun to the table.

Spicy Kick: I sometimes add a pinch of red pepper flakes to the oil for a subtle heat that wakes up the dish.
Fresh Herbs: While cilantro is traditional, some days I swap in fresh parsley or even a bit of mint for an interesting twist.
Vegan Friendly: This recipe is naturally vegan, but if you’re cooking for others, you can emphasize the olive oil and citrus to keep it vibrant and healthy.
Mild Variation: If garlic’s a bit strong for you, reduce it to 3 cloves and let the onions shine more.

How to Make Yuca con Mojo: Cuban Garlic Sauce Recipe

Step 1: Prep and Cook Your Yuca with Love

Start by peeling the yuca carefully—this root has a tough, waxy skin, so use a sharp knife and remove all the brown peel and the pinkish layer underneath. Cut into 1-inch chunks for even cooking. Boil the yuca in salted water for about 30 minutes, or until it’s tender when pierced with a fork. You’ll know it’s perfect when it starts flaking easily. Drain it well and transfer to a serving dish. I like to keep it warm by covering it because the sauce tastes best when poured over warm yuca, but avoid letting it cool to room temperature first—that can make it a bit gummy.

Step 2: Make the Fresh Mojo Sauce

While the yuca cooks, slice your red onions nice and thin. In a bowl, toss those onions with the freshly squeezed orange juice, lime juice, chopped cilantro, and minced garlic. This combo is where all the magic happens! The acidity tenderizes the onions, softening the flavor and blending beautifully with garlic and herbs. It’s like a flavor explosion waiting to happen.

Step 3: Infuse the Olive Oil

Heat olive oil in a heavy pan over medium heat for about a minute. Add the dried oregano, cumin, salt, and freshly ground black pepper. Just be careful not to burn the garlic or spices if you decide to add garlic at this stage—you want the oil to infuse with flavors and become fragrant but not bitter. Pour this sizzling oil over the yuca and onion mixture immediately to gently soften everything and bring the flavors together. The heat really helps the mojo sauce coat each chunk like a dream.

Step 4: Garnish and Serve

Finish with fresh cilantro leaves and a sprinkle of orange zest for a pop of color and freshness. If you’re anything like me, you’ll find this final touch really makes the dish look and taste special. Serve it right away while warm—the contrast of warm yuca and bright sauce is unbeatable!

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Pro Tips for Making Yuca con Mojo: Cuban Garlic Sauce Recipe

Peeling Yuca: I found using a small paring knife and working slowly is worth it; the peel can be stubborn but you want to remove every bit for the best texture.
Keep Yuca Warm: Cover it with foil or a lid right after draining to prevent it from drying or cooling, which preserves that soft, fluffy texture.
Oil Temperature: Make sure the oil is hot but not smoking before adding spices—it unlocks their aroma without burning them.
Balancing Flavors: Taste your mojo sauce before pouring it on to adjust salt, acidity, or garlic so it fits your palate perfectly.

How to Serve Yuca con Mojo: Cuban Garlic Sauce Recipe

A white bowl holds a salad with three main layers: large pale yellow potato pieces at the bottom, topped with thin slices of purple onion and small green leaves scattered on top. There are also small bits of grated orange zest and some black pepper sprinkled over everything, adding texture and color. To the left of the bowl, there is a small glass bowl full of bright orange grated zest. On the right side of the image, there is a white marbled-textured bowl with light beige dressing inside and a spoon resting in it. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with a few extra fresh cilantro leaves and a bit of grated orange zest—it adds that bright, fresh pop and looks inviting. Sometimes I sprinkle a little toasted sesame seeds for crunch if I’m feeling adventurous.

Side Dishes

This Yuca con Mojo shines as a side for grilled steak, roast pork, or black beans and rice for a classic Cuban meal. It also pairs beautifully with fried plantains, making your plate a colorful celebration of textures and tastes.

Creative Ways to Present

For special occasions, I like arranging the yuca chunks in a shallow bowl, draping the onions and mojo sauce artistically on top, then finishing with herb sprigs and citrus slices around the edges. It makes such a beautiful centerpiece on the table!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the refrigerator for up to 3 days. The yuca soaks up the mojo sauce even more overnight, which can make it tastier, but it’s best reheated gently to enjoy that tender texture.

Freezing

Freezing is possible but I’ve noticed the texture of yuca changes a bit after thawing, becoming a little softer. If you want to freeze, I recommend storing the yuca and mojo sauce separately and combining them when you’re ready to eat.

Reheating

Reheat leftovers gently on the stovetop over low-medium heat or in the microwave, stirring occasionally. Adding a splash of olive oil or citrus juice freshens it up nicely and helps maintain that vibrant mojo flavor.

FAQs

What is yuca, and where can I find it?

Yuca, also known as cassava, is a starchy root vegetable popular in Latin American cuisines. You can typically find it fresh in Hispanic markets or frozen in grocery stores with Latin food sections. If fresh yuca isn’t available, frozen is a great option that saves prep time.
Can I make Yuca con Mojo without orange juice?

While fresh orange juice is key to authentic mojo sauce, if you don’t have fresh oranges, you can try substituting with some pineapple juice or even a small amount of white wine vinegar, but the flavor will shift slightly. I recommend going for fresh citrus whenever possible for the best result.
How do I know when yuca is done boiling?

Yuca is done when it can be easily pierced with a fork and starts to flake apart slightly. It should be tender but not mushy. Overcooking can make it fall apart, so check around the 25-minute mark to avoid this.
What can I serve with Yuca con Mojo?

This dish pairs wonderfully with Cuban-style roast pork, grilled chicken, black beans and rice, or fried plantains. It’s a fantastic side that adds a brightness and richness to many meals.

Final Thoughts

I have to say, Yuca con Mojo: Cuban Garlic Sauce Recipe holds a special place in my heart and kitchen. There’s a warmth and vibrancy to this dish that feels like a hug from home, no matter where you are. Whether you’re diving into Cuban cooking for the first time or looking to add a new favorite to your repertoire, give this recipe a go—you’ll enjoy the process as much as the mouthwatering results. Just imagine biting into the tender yuca, bursting with bright garlic and citrus mojo. Yum! I can’t wait to hear how you make it your own.