Frequently Asked Questions

1. What is yuca?
   Yuca, also known as cassava, is a starchy root vegetable popular in Latin American cuisine.

2. Can I use fresh yuca instead of frozen?
   Absolutely! Just peel it, remove the fibrous core, and cook as instructed.

3. What does mojo sauce taste like?
   Mojo sauce is tangy, garlicky, and savory with a citrusy kick.

4. Can I make this recipe ahead of time?
   Yes! Cook the yuca and prepare the sauce separately. Reheat and combine before serving.

5. Is yuca healthy?
   Yuca is rich in carbohydrates and fiber but should be enjoyed in moderation due to its high calorie content.

6. What can I serve with yuca al mojo?
   It pairs well with grilled meats, seafood, or even as a standalone vegetarian dish.

7. How do I know when yuca is cooked?
   Yuca is done when it’s fork-tender and easily breaks apart.

8. Why remove the fibrous core?
   The core is tough and chewy, so it’s best to discard it for a smoother texture.

9. What if I don't have fresh limes?
   You can substitute bottled lime juice, but fresh limes give the best flavor.

10. Can I use other oils besides olive oil?
    Yes, but olive oil gives the mojo sauce a rich, authentic flavor.

11. How do I store leftovers?
    Store in an airtight container in the refrigerator for up to 3 days.

12. How do I reheat yuca al mojo?
    Reheat in a skillet or microwave until warm.

13. Can I freeze cooked yuca?
    Yes, freeze the cooked yuca without the sauce. Thaw and reheat before serving.

14. What other variations of mojo sauce can I try?
    You can add cumin, oregano, or even a dash of red pepper flakes for a spicier kick.

15. Is yuca gluten-free?
    Yes, yuca is naturally gluten-free, making it a great option for those with gluten sensitivities.