Garlicky Fried Yuca

Yuca al Ajillo

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

For some in this country, yuca tends to be an acquired taste because of its dense, extra-starchy texture. But when the same doubters taste yuca given this Spanish-Cuban treatment —generously dosed with olive oil and garlic — they are usually converted on the spot. This recipe, a fairly standard one, comes from Inés Pavón Contreras.


  • 2 pounds fresh yuca or 21½–1¾ pounds frozen yuca, thawed
  • 2


If using fresh yuca, carefully peel off the thick two-layered skin and cut into large (about 4-inch) chunks. Halve them lengthwise and trim away any spoiled-looking bits. As you work, drop the prepared yuca into cold water to keep it from discoloring.

Drain the yuca and place in a large saucepan with water to cover by 2–3 inches. Add the salt and bring to a boil over high heat. Reduce t