By Diane Morgan
Put a pile of crisp, golden, salty, hot yuca fries in front of me and they will disappear in a heartbeat. The nutty, sweet flavor of the flaky interior is wonderful—and almost more interesting than a potato fry. Although the dipping sauce is nontraditional, the combination is completely appealing. I like to whirl the sauce in the blender until it turns pale green, with just specks of cilantro showing. To save time, you can whisk the ingredients together in a bowl.