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

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)

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)

  1. Peel and boil yuca in salted water until fork-tender, about 25 minutes, then drain and remove the fibrous center cord.
  2. Fry sliced garlic in olive oil until just golden, remove from heat, add sour orange juice, oregano, salt, and pepper to make the mojo.
  3. Pour the sizzling mojo over the warm yuca and top with raw onion rings; allow to sit a few minutes before serving.

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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.