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Latin American Cuisine: How To Make Fried Yuca

Latin Cuisine J. Kenji López-Alt 8 comments

The crispier, creamier cousin to french fried potatoes, yuca frita is a side dish and snack food found all over Latin America. In Cuba, it's served with a garlicky mojo sauce (or if you're at a Cuban restaurant in New York, more likely a cilantro sauce, originating from Victor's Cafe). In Colombia, you'll find them with a loose guacamole-like ají de aguacate, or in the snack aisle next to the potato chips. Head over to Peru, and it's a creamy cheese and chili sauce. More

Fried Yuca with Spicy Mayo

Serious Eats J. Kenji López-Alt 2 comments

Fried yuca is like the crispier, creamier version of french fries. Ours is served with a sweet, hot, and tangy mayo for dipping. More

Latin American Cuisine: Vigorón or Chicharrón con Yuca (Yuca and Pork Rinds)

Latin Cuisine María del Mar Sacasa 4 comments

Forks are not necessary, as people lean over the vigorón, holding the food away from their shirts to avoid spilling, using their thumb, index, and middle finger as an eating utensil. More

Dulces: Buñuelos de Yuca y Queso (Yuca and Cheese Fritters)

Sweets María del Mar Sacasa 1 comment

For the most part, yuca is used in savory preparations, but it does moonlight as a dessert ingredient. In Nicaragua, the yuca root's tough, brown skin is peeled off and the white interior finely shredded, then combined with queso duro, a firm, salty cheese. Eggs and baking powder are stirred in, and the mixture is deep-fried to make buñuelos (fritters). More

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