Nestled in the heart of the Caribbean lies a culinary treasure, cherished by the islands of the Dominican Republic, Cuba, and Puerto Rico, known as Yuca con Mojo. It’s an irresistible blend of earthy yuca and zesty onion relish that’s sure to dance on your palate.
Starting with the staple, yuca, which is boiled until tender in chicken bouillon seasoned water. The yuca then becomes a canvas, ready to absorb the delicious red onion relish that will be topping it. This, we call Mojo.
The magic truly begins with the mojo. This tantalizing relish consists of red onions, simmered to the point of tenderness, their inherent sweetness unlocked and heightened. The onions bathe in a tangy mix of white vinegar, which adds that classic Caribbean zest, and corn oil, which brings a subtle richness that complements the yuca’s earthiness.
Once finished, it’s a dish that tells a story of its origins, of sun-kissed beaches, rhythmic beats, and a people deeply connected to their roots and culture. Every bite is a testament to the Caribbean’s rich culinary tapestry, where simple ingredients are transformed into dishes that are so much greater than the sum of their parts. This is your opportunity to dive into the world of Yuca con Mojo.
What can I serve with Yuca con Mojo?
Fried Egg(s) I like simple Dominican style fried eggs with means heating up corn oil over very high heat. Placing eggs in a small dish and when ready to fry, quickly adding the egg(s) to the oil. Keep partially covered because there will be splatter. This egg(s) will cook super fast. Right after I add them, I start to sprinkle them with some of the oil in the skillet to cook the top of the egg without having to flip over and keep the yolk a tad bit runny. This whole process will take a minute or less.
Chicharrones – Fried Pork Belly
Pernil – Pulled Pork
Yuca con Mojo
- 1 lb yuca frozen and ready to cook
- 1 large red onion peeled and thinly sliced
- 1/4 cup corn oil
- 3 tbsp white vinegar
- 2 tbsp finely chopped cilantro for garnish
- Prep your red onions and set aside.
- Then start cooking the yuca.
- In a deep pot, add enough water to thoroughly cover the amount of yuca you will be cooking.
- Add the yuca and bring to a boil.
- Once it's to a boil, add half a chicken bullion cube.
- Next start on the onion relish.
- In a saucepan, add oil, vinegar and sliced red onions over medium heat.
- Cook until desired tenderness.
- Once the yuca is cooked through, plate and top with desired amount of the red onion relish.
- In this recipe, we served with fried eggs for a complete meal.
Thank you so much for wanting to know more about me!
I am a mom to two beautiful boys, wife, former marketing vp, now food blogger and last but not least, a budding food and travel photographer.
My journey into photography started with taking pictures of the food I created for my food blog Belqui’s Twist and now working with brands, restaurants and hotels. I currently reside in the beautiful state of Arizona but always a New Yorker at heart, where I was born and raised.
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