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 to taste

If you’re craving a vibrant and soul-satisfying side dish, I absolutely love sharing my take on Yuca con Mojo: Cuban Garlic Sauce Recipe. This isn’t just any boiled root vegetable—this dish brings together the creamy, slightly nutty yuca with an irresistibly zesty and garlicky mojo sauce that just sings on your palate. Whether you’re new to Cuban cuisine or looking to elevate your weeknight dinners, this recipe is simple, flavorful, and guaranteed to impress. Stick with me, and I’ll walk you through every step to turn this humble hunk of yuca into a star.

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Why You’ll Love This Recipe

Bright Citrus Flavor: The combination of fresh orange and lime juices lifts the earthiness of yuca beautifully.
Simple Ingredients: You probably already have most of these on hand, making it a quick go-to side dish.
Authentic Cuban Taste: This is a genuine, classic recipe that transports your taste buds straight to the Caribbean.
Family Favorite: My family goes crazy for this, and I bet yours will, too.

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

The beauty of this Yuca con Mojo: Cuban Garlic Sauce Recipe is in its balance—the creamy yuca paired with vibrant, tangy, and garlicky mojo sauce. The ingredients blend perfectly for a dish that’s fresh, comforting, and full of personality.

Yuca: Look for fresh, firm roots without soft spots; peeled and cut into chunks for tenderness.
Red onions: Thinly sliced for sharpness that mellows in the citrus marinade.
Orange juice: Freshly squeezed adds natural sweetness and brightness.
Lime juice: Fresh adds acidity that balances the richness of the yuca.
Cilantro: Fresh herbs bring a subtle pop of color and flavor.
Garlic cloves: Minced to infuse the sauce with robust, aromatic goodness.
Olive oil: Quality extra virgin olive oil elevates the mojo with fruity richness.
Dried oregano: Adds a touch of earthiness and traditional Cuban flavor.
Ground cumin: Provides warmth and a subtle smoky depth.
Salt and pepper: To taste, for seasoning balance.

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

This Yuca con Mojo: Cuban Garlic Sauce Recipe is pretty traditional, but I love tweaking it depending on the season, what I have on hand, or just to surprise my family with slight changes. You can make it your own!

Cilantro Swap: Some folks prefer parsley—I’ve made it both ways, and parsley brings a milder, earthier twist that’s lovely if you’re not a big cilantro fan.
Spice it Up: Adding a pinch of crushed red pepper flakes to the mojo can give this recipe a nice subtle kick if you like things spicy.
Vegan Variation: It’s naturally vegan, but ensure your olive oil is pure and fresh to keep the flavor authentic and vibrant.
Extra Zesty Mojo: I’ve experimented by adding a splash of white vinegar to the mojo for a punchier, tangier sauce—great for summer barbecues.

How to Make Yuca con Mojo: Cuban Garlic Sauce Recipe

Step 1: Prep and Boil the Yuca to Tender Perfection

Start by peeling and cutting your yuca into 1-inch chunks. When I first tried boiling yuca, I struggled because I didn’t cook it long enough—patience here is key! Place the chunks in a pot of salted water and boil until the yuca is fork-tender, about 30 minutes. You want it soft enough to break apart easily but not falling apart. Drain it carefully, then place it in a serving bowl and keep it warm by covering it; you don’t want the yuca to cool down before it’s bathed in that amazing mojo sauce.

Step 2: Prepare the Vibrant Mojo Sauce

While the yuca cooks, mix your thinly sliced red onions, fresh orange juice, lime juice, chopped cilantro, and minced garlic in a bowl. The acid from the citrus will start mellowing the onions for a tangy crunch. This step is where the magic starts—do not rush it! Let those flavors mingle while you move on to heating the oil.

Step 3: Infuse Olive Oil with Spices and Pour Over

Heat olive oil in a heavy pan over medium heat. When hot, add oregano, cumin, salt, and freshly ground black pepper. Be very careful not to burn the spices—it only takes about a minute to fully bloom their flavors. Immediately pour this fragrant infused oil over your yuca and mojo mixture. Give everything a gentle toss so every piece soaks up the garlicky, citrusy goodness.

Step 4: Garnish and Serve Warm

Finish by garnishing with extra cilantro leaves and a sprinkle of orange zest. I love the fresh pop of color and aroma this adds—it truly brings the dish to life right before serving. Serve warm (never cold!) for the best experience.

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

Don’t Overcook Yuca: Boil just until fork-tender so it holds shape but is soft; overcooking makes it mushy.
Toast Spices Gently: Keep the heat medium to low to avoid burning your oregano and cumin in the oil.
Marinate Onions: Letting onions soak in citrus juice softens their bite and adds great flavor—don’t skip this step.
Serve Immediately: Mojo sauce is best fresh; the flavors deepen the longer you wait, but yuca texture changes if it cools too much.

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 always finish with fresh cilantro leaves and a sprinkle of fresh orange zest because they add brightness and a pop of color that makes the dish as appealing as it is delicious. Sometimes, I’ll add a few thin slices of fresh jalapeño for a subtle heat kick that some guests adore.

Side Dishes

This recipe pairs beautifully with classic Cuban entrees like ropa vieja, grilled pork, or black beans and rice. I love serving it alongside slow-cooked meats or even as a highlight on a casual taco night for a Cuban-inspired twist.

Creative Ways to Present

For special occasions, I’ve layered the yuca con mojo in a shallow glass bowl with alternating slices of avocado and fresh tomatoes for a colorful, festive look. It’s perfect for holiday dinners or potlucks when you want to impress without fuss.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which can happen, though rare!), store the yuca and mojo separately in airtight containers. This keeps the yuca from soaking too much liquid and getting mushy overnight.

Freezing

I recommend freezing just the cooked yuca without the mojo sauce because citrus and fresh herbs don’t freeze well. When ready, thaw and reheat the yuca, then make a fresh batch of mojo to pour over for the best flavor and texture.

Reheating

To reheat, gently warm the yuca in a skillet with a splash of olive oil to bring back some texture before adding your mojo sauce. Avoid the microwave if you can—it tends to steam the yuca unevenly and can change the texture.

FAQs

What is yuca, and where can I find it?

Yuca, also known as cassava, is a starchy root vegetable popular in Latin American and Caribbean cooking. You can usually find it in the produce section or the frozen foods aisle at Latin markets or some well-stocked grocery stores.
Can I use frozen yuca instead of fresh?

Absolutely! Frozen yuca is often pre-peeled and cut, which saves prep time. Just cook until tender and proceed with the recipe as usual.
How long does the mojo sauce keep?

Because it contains fresh citrus and garlic, mojo sauce is best consumed within 1-2 days if refrigerated. For the freshest taste, it’s ideal to make it just before serving.
Can I make this recipe gluten-free?

Yes! Yuca and all ingredients in this recipe are naturally gluten-free, making it a perfect side for those avoiding gluten.

Final Thoughts

Honestly, I discovered this Yuca con Mojo: Cuban Garlic Sauce Recipe during a trip to Cuba and it quickly became one of my all-time favorites. It’s simple, fresh, and so full of vibrant flavors that brighten any meal. I love sharing it with friends because it’s a fantastic gateway dish into Cuban cuisine without feeling intimidating. Give it a try—you’ll find it’s a dish that feels like a warm hug from the Caribbean every time you make it.