Cuban yuca fries bring an exotic flavor to your plate with their perfect crunch, citrusy tang, and garlic kick, making them an irresistible street-food favorite that’s stealing the spotlight from regular fries.
If you’ve never had Cuban yuca fries, you’re missing out on one of the most satisfying side dishes in Latin American cuisine.
Known locally as yuca frita, these fries are made from the starchy cassava root, a staple across the Caribbean and a favorite in Cuban kitchens.
You start with chunks of yuca, boil them until soft, then fry them until they’re crisp and golden outside, tender inside.
What you get is a snack that’s rich, crunchy, and perfect for dipping in garlic sauce or spicy mayo.
But it’s more than just flavor. Yuca fries carry the warmth of Cuban family tables, where food brings people together.
Whether you serve them at home or try them at a Cuban restaurant, this dish delivers texture, taste, and a strong sense of culinary heritage.
New to yuca frita? Here is a post for beginners on yuca fries.
Recommended: How to Cook, Bake, and Fry Cassava Root
Table of Contents
- What Makes Cuban Yuca Frita Unique?
- How to Make Cuban Yuca Fries at Home
- What to Serve with Cuban Yuca Fries
- Cuban Yuca Fries vs Other Latin Variations
- Storage and Reheating Tips
- Frequently Asked Questions
- Conclusion
What Makes Cuban Yuca Frita Unique?
Cuban yuca fries, or yuca frita, bring more than crisp texture to the table. From how you prep the root to how it’s served with garlic mojo, every step adds flavor and meaning.
Fresh Yuca Root
You start with fresh cassava root. Its rough brown skin hides a white, starchy interior that’s firm and fibrous.
After peeling and cutting it into chunks, you boil it until tender. This softens the inside without breaking it apart.
Let it cool, then slice it into fries. This step helps you get the crispy outside and creamy center that yuca frita is known for in Cuban kitchens.
Garlic Mojo Sauce
If you’ve had yuca frita without garlic mojo, you’re missing half the story.
Mojo is made from garlic, olive oil, and sour citrus juice. It’s bold and zesty, but it balances the starchy fry perfectly.
You pour it over warm yuca or toss the fries in it after frying. Either way, it adds punch and aroma that turns simple cassava fries into a full Cuban experience.
Typical Spices and Oils
What you fry yuca in matters. Vegetable oil keeps things light, but traditional Cuban recipes may use lard for extra flavor.
Season with salt and pepper while hot. Some cooks add paprika or cumin for more depth, but go easy; you don’t want to hide the taste of the root.
Done right, yuca frita carries both crunch and warmth, making it a reliable side or a snack all on its own.
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How to Make Cuban Yuca Fries at Home
You don’t need a restaurant to enjoy crispy Cuban yuca fries. With just a few steps, you can turn yuca, also called cassava, into golden fries full of flavor.
Here’s how.
Step 1: Boil the Yuca First
Start with fresh yuca that feels firm and smooth. Cut off the ends, peel away the thick skin, and chop it into chunks.
Boil the pieces in salted water for 15 to 20 minutes until tender. A fork should slide in easily.
Let them cool before slicing into fries. This step softens the inside and helps avoid dryness when frying.
It’s the key to yuca frita with the perfect bite.
Step 2: Fry Until Golden
Once the yuca is cool, heat oil in a deep pot or skillet. For deep frying, go for 350 degrees Fahrenheit.
Drop in the oil and cook until golden brown and crispy, about five to seven minutes.
For pan frying, use just enough oil to crisp the edges. Flip and turn as needed. Aim for that sweet balance, crispy on the outside, soft in the middle.
Step 3: Add the Mojo Sauce
Now for the flavor. Cuban yuca fries are nothing without mojo. This garlic and citrus sauce makes all the difference.
You can drizzle it over or toss the fries in it while they’re still hot.
The mix of olive oil, minced garlic, and sour orange or lime juice adds a punch that brings the yuca to life.
This is what gives yuca frita its real Cuban soul.
Step 4: Try Air Fryer or Oven Versions
If you want less oil, use an air fryer or oven. After boiling and slicing the yuca, coat lightly with oil and cook at 400 degrees Fahrenheit.
In the air fryer, it takes about 15 minutes.
In the oven, give it 25 to 30 minutes, flipping halfway. You still get crispy fries with a fluffy center, just a lighter take on classic yuca frita.
What to Serve with Cuban Yuca Fries
Yuca frita brings flavor and crunch to your table, but what you serve with it can make the whole meal more satisfying.
Here are some tasty pairings that work beautifully.
Grilled Meats Bring Out the Best in Yuca Frita
Pairing yuca frita with grilled meats is a simple win. The smoky taste of grilled chicken, beef, or pork goes well with the mild, earthy flavor of yuca.
The crispy outside and soft inside of the fries balance out the juicy texture of the meat.
Serve with a side of garlic mojo for dipping, and you have a meal that feels both grounded and full of flavor.
Cuban Sandwich and Yuca Frita Make a Bold Duo
A Cuban sandwich and yuca frita on the same plate? That’s comfort food done right.
The sandwich brings roasted pork, ham, Swiss cheese, pickles, and mustard together in every bite.
Add yuca fries on the side, and you’ve got crunch, creaminess, and heat in one meal.
The fries hold up well and don’t get soggy, making them perfect for dipping or munching between bites.
Black Beans Add a Rich and Filling Contrast
If you want something lighter but still satisfying, black beans and yuca frita make a great combo.
The beans are creamy, full of depth, and naturally seasoned. They contrast nicely with the texture of the fries.
You can serve the beans in a bowl or spooned over the yuca.
Add some chopped onions, cilantro, or a squeeze of lime to brighten the flavors even more.
Dips and Sauces to Keep It Interesting
Yuca frita loves sauce. Mojo is the go-to, but don’t stop there. Spicy mayo adds a creamy kick.
Cilantro lime sauce brings in freshness. Garlic aioli offers smooth richness. Each dip brings a new flavor angle without overpowering the fries.
Serve a variety if you’re hosting guests. It turns yuca frita into a snack people come back to again and again.
Cuban Yuca Fries vs Other Latin Variations
Yuca frita takes on different personalities across Latin America. While the base ingredient stays the same, how it’s cooked, seasoned, and served depends on the region.
Here’s how Cuban yuca fries stand apart.
Puerto Rican Yuca Stays Soft and Savory
In Puerto Rico, yuca frita takes a backseat to boiled yuca. Here, you’ll find it served soft with stewed meats or tossed into soups.
Frying isn’t the focus. Instead, dishes lean on sofrito, a blend of herbs, peppers, and onions, for seasoning.
The result is more subtle and stew-friendly. You won’t get that crispy bite you expect from Cuban yuca fries, but the comfort is just as real in every spoonful.
Dominican Yuca Frita Comes with a Twist
Dominican yuca frita shares similarities with the Cuban version, especially when it comes to garlic mojo.
But the Dominican twist lies in how it’s seasoned. Expect a wider variety of spices and sometimes a chunkier cut.
The mojo may be poured over the top or served on the side, depending on where you eat.
The flavors are familiar, but the seasoning gives Dominican yuca its own voice on the plate.
Colombian Yuca Frita Brings the Heat
Colombian yuca frita leans into spice and softness. The fries are usually thick and extra tender inside, with a crispy outside that holds up to dipping.
Instead of mojo, you’ll find them paired with aji, a bold, spicy sauce made with hot peppers and herbs.
This swap adds heat and brightness that stands apart from Cuban-style garlic depth. You still get crunch, but the flavor hits differently.
Cuban Yuca Frita Is All About Garlic Mojo
What makes Cuban yuca frita pop is the garlic mojo. It’s not just a dip, it’s part of the experience.
The fries are fried until golden and tossed in warm, garlicky oil mixed with citrus juice. The flavor seeps into every bite.
You get crispy edges, soft centers, and that unmistakable aroma that pulls you in.
Cuban yuca fries stand tall with bold flavor and no need for extra spice.
Storage and Reheating Tips
To keep your yuca frita crispy and tasty for later, let them cool fully on a wire rack before storing.
Avoid sealing them in a container while still warm, as trapped steam makes them soggy.
Once cooled, place them in a paper towel–lined container and refrigerate for up to 5 days.
For longer storage, freeze them in a single layer, then transfer to a sealed freezer bag.
They’ll stay good for up to 3 months. When ready to reheat, use an oven or air fryer instead of a microwave.
In the oven, bake at 400°F for 10 to 15 minutes, flipping halfway. For the air fryer, cook at 350°F for 5 to 7 minutes.
Both methods help bring back the crisp texture and flavor of freshly made Cuban yuca frita.
Frequently Asked Questions
What are Cuban yuca fries made of?
Cuban yuca fries are made from peeled and boiled yuca root (cassava), then deep-fried or pan-fried until golden and crispy. They’re often served with garlic mojo sauce.
How are Cuban yuca fries different from regular fries?
Unlike potato fries, Cuban yuca fries are denser, crispier, and have a subtly sweet, nutty flavor. They’re also traditionally paired with a garlicky citrus sauce called mojo.
Can I prepare Cuban yuca fries in advance?
Yes. Boil the yuca ahead of time, let it cool, and store it in the fridge. Fry just before serving to maintain the best texture and flavor.
What do Cuban yuca fries taste like?
They’re crispy outside, soft and starchy inside, with a rich, earthy flavor. Dipped in mojo, they deliver a tangy, garlicky punch that’s uniquely Cuban.
Conclusion
Cuban yuca fries, or yuca frita, deliver more than just a crunchy bite. They offer a taste of Cuban tradition with every crisp edge and tender center.
From boiling the root to frying it golden, each step honors how this humble root is transformed into something special.
The garlic mojo ties it all together with bold flavor that lingers. You can enjoy yuca frita with grilled meats, sandwiches, beans, or just a good dipping sauce.
Whether you’re serving a crowd or making a small batch at home, Cuban yuca fries hold their own.
They’re not just a side, they’re the kind of food that brings people together, bite after bite. Ready to make them? You’ll be glad you did.
References
Cuban Mojo Marinade Recipe (Mojo Sauce)
I am Chimeremeze, a certified cassava farmer, processor and exporter. Also a writer and researcher with deep-rooted experience in processing, consuming, and utilizing locally produced cassava products, including cassava flour, tapioca flour and starch, garri, fufu, fried cassava balls, abacha, cassava chips, and more. Growing up in a community where cassava farming is a way of life, we have mastered its cultivation, processing, and sustainability, making it an essential part of our heritage.
My passion for the cassava plant and its countless benefits drives my research and writing, shedding light on its significance to West Africa and beyond. I also explore the impact of palm oil, another cornerstone of African agriculture, and how it continues to shape economies, diets, and traditions across the continent and the world.