Cuban · side
Yuca con Mojo
Yuca con Mojo reads citrus 7.1, fruity 6.4 and sweetness 5.2 on Palate's 0–10 flavor X-ray — a Cuban side, about 43 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.0 / 10
- Sweet & Fruity — 8.0 / 10
- Sour & Bright — 7.9 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 4.7 / 10
- Aromatic & Spice — 5.3 / 10
The measured notes (of 18)
Citrus 7.1 · Fruity 6.4 · Sweetness 5.2 · Allium 4.8 · Richness 4.3 · Sourness 2.8 · Salinity 2.8 · Floral 2.1 · Earthy 2.1 · Herbaceous 1.6 · Warm Spice 1.4 · Nutty 1.4 · Umami 1.4 · Bitterness 1.3 · Heat 0.8
What's in it (8)
- 2 lbs yuca (cassava), peeled and cut into chunks
- 4 cloves garlic, sliced
- 1/2 cup sour orange juice
- 1/3 cup olive oil
- 1 tsp dried oregano
- salt to taste
- 1/4 tsp black pepper
- 1 onion, thinly sliced into rings
Time & effort: about 43 min (18 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 96.9 kcal, 1.4 g protein, 0.2 g fat, 22.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Peel and boil yuca in salted water until fork-tender, about 25 minutes, then drain and remove the fibrous center cord.
- Fry sliced garlic in olive oil until just golden, remove from heat, add sour orange juice, oregano, salt, and pepper to make the mojo.
- Pour the sizzling mojo over the warm yuca and top with raw onion rings; allow to sit a few minutes before serving.
Dishes with a similar flavor shape
- Grilled Cuban Mojo Pork Chops — Cuban
- Carne Asada Burrito Bowl with Grilled Corn — Tex-Mex
- Tavuk Corbasi (Chicken Soup) — Turkish
- Moroccan Chickpea and Apricot Tagine — Moroccan
- Grilled Onion, Beef, And Sweet Potato Salad — Greek
Keep reading: what citrus, fruity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.