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Yucas are a gift to the world. On top of being delicious, they are incredibly versatile. While we could probably fill tomes with the many number of yuca recipes available, we have narrowed it down to just 10. Some are sweet. Others are savory. All, however, are absolutely delectable.
Arepitas are a common food for Dominicans. A dough made of yuca, sugar, anise seeds, butter, egg and salt is fried together into a disc-like shape. The fritters are served as either appetizers or as a side, but regardless, you’ll likely want more than one.
Served in different parts of Latin America, including Central and South America, buñuelos de yuca are spherical treats that resemble doughnut holes. And just like doughnut holes, there’s a variety of flavors. Some are filled with cheese or nata. Others have a sauce poured over them.
If you haven’t ventured past mofongo, then you’re missing out. Similar in look to mofongo, trifongos are differentiated by what’s on the inside. Instead of being made with just platános verdes, the mound is a mix of sweet plantains, green plantains and yuca.
Pasteles de yuca are the Caribbean version of pasteles. A masa made of yuca is stuffed with a variety of ingredients – commonly meat – and wrapped in plantain leaves. This dish is also often served with ketchup.
Yuca en escabeche is a salad made of yuca with a pickled sauce. It’s served with olives, onions and peppers.
An old reliable.
Vigorón is a Nica classic that only consists of three elements: yuca, encurtido and chicharrón. It’s acid. It’s salty. It’s just comfort food.
Pan is good. Yuca is good, and when you mix them together, you get this heavenly mix typically eaten in Colombia and Ecuador.
Ereba is a cracker-like bread. The Garifuna staple is now mass produced, but making ereba is a days-long process.
Carimañolas are an oval-shaped fritter. They are stuffed with meat and chicken before they’re fried. They’re eaten in Colombia, Panama and Brazil.