Sorry, kids, I’m currently flying and still haven’t told you where exactly it is I’m headed. So, drum roll please…I’m off to Cuba. In case you can’t tell, I’m beyond excited. Friends have described it to me like a 50s fossil – a culture frozen in time with amazing cars, great hospitality, and the best rum ever, but with really horribly crappy internet. For the occasion, I say we make some of our favorite Cuban food like these Yucca Fries with Mojo Mayonnaise. And, while we're at it a fabulous Mojito. Sound good?
plus extra lime wedges for garnish
ends trimmed and seeded
Peel yuca, split in half crosswise, and cut into 1/2- to 3/4-inch thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 10 to 15 minutes. Drain well and pat dry.
The yucca will oxidize and turn brown if you don't immediately put it in water. I like to just put it in the stock mixture in the pot I'll cook it in.
While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño, and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside.
Mayonnaise can be made up to a 1 day ahead. Store covered in a refrigerated container until ready to use.
Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok over medium-high heat. Once the oil has reached to 350°F , adjust heat to maintain temperature. Add one-quarter of the yucca and cook, agitating and flipping every minute, until golden brown and crisp, about 3 to 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with remaining yucca then serve with mayonnaise and a few lime wedges.
Need help planning your food-focused trip? We specialize in just that! Read about our concierge and itinerary planning services, send us an email at firstname.lastname@example.org, or fill out this quick survey and we'll get right back to you!
Connect With Salt & Wind
More On Salt & Wind