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Posts tagged ‘Yucassoise’


I’ve had waxy brown yucas on my counter for a couple of weeks.  There were so many things that I wanted to make with them – salads, empanadas, croquetas – that I ended up doing nothing at all.  My absolute favorite way of eating yuca is on Christmas day, standing around my aunt’s kitchen while she fries up perfectly golden batches of fries using the boiled yuca left over from Noche Buena.  Dipped in garlic aioli, it’s impossible to let it cool long enough before diving in, but worth the burn.  With Christmas months away, I flipped through a few books to see how I wanted to use the increasingly reproachful yuca I’d been putting off.  That’s when I found Alex Garcia’s recipe for yucassoise from In a Cuban Kitchen.  There is nothing suave about barklike, starchy yuca so I loved the idea of transforming it into a smooth, cold soup. Read more