Label
All
0
Clear all filters

Yuca

Also Called Manioc or Cassava

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

By Zarela Martínez

Published 2001

  • About

This is the most important native tuber of eastern Central America and the northeast coast of South America — as important as the potato on the Pacific side. Unlike potatoes, yuca won’t grow outside the tropics. Also unlike potatoes, it has very large starch granules that make it waxy and almost translucent when cooked (it is the source of tapioca). As a result, when it is piping hot, it has a densely starchy quality that its fans find irresistible, but it becomes unpleasantly heavy and gluey on cooling.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title