Cassava root boiled, then deep-fried until golden, served with garlic mojo dipping sauce. The Cuban alternative to french fries on every Cuban diner menu.

Yuca (cassava) has been a Cuban staple for centuries, brought to Cuba by indigenous Taino people and adopted by Spanish colonists. Tampa Cuban kitchens fry yuca after boiling to give a crispy outside and a fluffy interior. La Teresita and Brocato's serve them with mojo (sour orange and garlic) on the side. The crispy mojo-yuca is the side dish that pairs with Cuban sandwiches and palomilla steak across Tampa.

Where to eat Yuca fries (Yuca frita) in Tampa

4 editor picks for Yuca fries (Yuca frita) in Tampa, ranked by editorial score. All Tampa signature dishes · Yuca fries (Yuca frita) across every city.

  • Brocato's Sandwich Shop

    Order The Cuban sandwich with a deviled crab on the side.

    Brocato's on East Columbus Drive in Tampa has built Cuban sandwiches, deviled crabs and stuffed potatoes since 1948 from a neighborhood storefront.

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  • La Teresita

    Order Palomilla steak with yellow rice and black beans, a side of yuca fries, and a cafe con leche at the counter.

    La Teresita on Columbus Drive in West Tampa has run a Cuban counter and dining room since 1972, owned by the Capdevila family across two generations.

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  • Columbia Restaurant

    Order 1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.

    The Columbia Restaurant on East Seventh Avenue has plated 1905 Salad and Cuban sandwiches in Ybor City since 1905 and is Florida's oldest restaurant.

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  • Wright's Gourmet House

    Order The Cuban sandwich pressed crisp and a slice of the famous rum cake to take home.

    Wright's Gourmet House on Dale Mabry Highway has run a Tampa sandwich and bakery counter since 1963, famous for Cuban sandwiches and the legendary rum cake.

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Make it at home

Serves 440 minEasy

Ingredients

  • 1kg fresh yuca (cassava), or 1kg frozen yuca (peeled and cut)
  • 1 tbsp kosher salt for the boil
  • Neutral oil for deep-frying
  • Mojo dipping sauce: 60ml sour orange juice (or 30ml lime + 30ml orange)
  • 6 garlic cloves, minced
  • 1 tsp dried oregano
  • 60ml olive oil
  • Salt to taste

Method

  1. If using fresh yuca, peel the brown bark and pink layer underneath, then cut into 8cm batons, removing the woody core down the middle. Frozen yuca is already peeled and ready.
  2. Boil yuca in salted water 20-25 minutes until just tender (a fork should go in with slight resistance). Drain and let cool 10 minutes; pat dry.
  3. Meanwhile, make the mojo: heat olive oil, garlic and oregano in a small pan until garlic is fragrant (1 minute). Off heat, add sour orange juice and salt. Stir.
  4. Heat neutral oil to 180C. Fry yuca in batches 4-5 minutes per batch until golden and crispy on the outside.
  5. Drain on paper, season with salt while hot. Serve immediately with the mojo dipping sauce on the side.

Editor tip. Fresh yuca needs the inner woody core removed before boiling. Frozen yuca is faster and cleaner. Mojo is best made fresh; the garlic flavor fades after a day.