“Recipe: Cuban Mayonnaise”

- “Desired color and consistency for the mayonnaise”

Despite a life-long love for everything edible, I have never developed a taste for mayonnaise.  An unfortunate warning diagram on a tub of mayonnaise in a restaurant I worked at in Austin, Texas depicting a baby falling head-first to its death in aforementioned tub of mayonnaise turned my dislike of mayonnaise into an outright fear of the creamy condiment.  So of course, when I arrived at the house of a good friend for one of my first social gatherings in Cuba back in September, what was on the menu for lunch but Cuban bread and home-made mayonnaise….I was in a pickle!  My fear of offending my host overwhelmed my fear of the Elmer’s glue-colored substance before me, so I spooned on a generous dollop and took a bite.

Cuban mayonnaise is delicious!  Nothing like our yucky, greasy, baby-killing abomination!  It is tangy and garlicky and a little spicy and oh-so-perfect on bread with a few slices of fresh tomato.

I figure if Cuban mayo can convert me, it is a recipe that must be shared with the rest of the world!  Enjoy J



  • Sharp Knife
  • Blender
  • Measuring Spoons


  • 4-5 cloves garlic
  • ½-1/4 white onion
  • 2 tsp coarse salt
  • 2 large eggs
  • 1 Tbsp white vinegar
  • ¾-1 ½ c oil


  • Peel garlic and onion
  • Slice desired amount of onion (based on personal tastes)
  • Smash garlic but do not chop
  • Add garlic, onion, salt, egg and vinegar to blender and blend on high until thoroughly combined.
  • Remove the plastic cap at the top of the blender and begin to add oil.  In a constant, steady stream add the oil to the blender.  Eventually you will actually hear the difference in the sound of the blades as the consistency thickens and the mayonnaise begins to turn white.  When the color and texture appears correct you may stop the blender for a taste test.

“Recipe: Yucca with Mojito”

  • “This is what yucca looks like before you peel and cook it”

The time has come to share with my katieincuba readers the recipe for my favorite dish in Cuba, “yucca with mojito”. Noooooo….not that kind of mojito!  In this case, mojito is a sauce consisting of garlic and lime and oil….and it is oh, so yummy!!!!!!!      A common root vegetable, yucca comes in various sizes and is cheap and full of
nutrients.  According to a friend from Granma, a trick in the Cuban countryside is if you buy a ton of yucca and will not use all of it before it spoils, you dig a hole in the soil and place the yucca in the earth, cover it with dirt and add a little water.  With this method of preservation the yucca will last for weeks.  Otherwise, if you do not use the yucca within a few days of buying it, it can form a blue type of mold throughout and spoil.   Once you have the basics down of this dish, such as the process of selecting and peeling the yucca itself, this is a VERY easy and inexpensive dish.  It is also a great source of carbs for my distance runner friends who are still in training during the winter months.  Just have patience with these stubborn veggies and you will find it is worth the wait!

“Yuca con mojito”


  •  Big, strong, non-serrated knife
  • Soup pot with lid or Pressure Cooker
  • Paring knife
  • fork
  • slotted Spoon

(Appx. for 2 people):

  •  3 or 4 yucca, depending on size
  • Coarse salt
  • Oil (a few tablespoons)
  • 3 or 4 garlic cloves
  • 1 or 2 limes (depending on juice content)
  • 1 small white onion (optional)


 Step 1- Peeling the Yucca

  • (This is a process that takes practice and you need to pay attention and really FEEL the yucca.  Do not be discouraged if you demolish a few in the process while you get the hang of things, just try not to slice your hand. Also, keep in mind that some yuccas allow you to remove the skins more easily than others, and these are often the ones that taste best.) Holding the knife in your dominant hand and the yucca firmly in the other, remove the ends of the yucca with one swift chop.  They should separate easily and cleanly, revealing a clean white interior of the yucca. If they cut easily (“se pican bien”), the Cubans say they cook better.
  •  If the yucca is larger you may cut in half so that the entire piece fits nicely in your palm. Place firmly in your palm without wrapping your fingers around the yucca.  Very firmly and carefully, slice the blade lengthwise into the yucca so that it penetrates the skin from top to bottom, but does not cut into the meat of the vegetable. Slowly angle the blade to apply force to remove the skin.  Again, for some this will begin to peel away like an orange. Others will require more work, like a potato.
  • Continue until skin is completely removed, being careful not to remove too much of the yucca itself.
  •  Thoroughly wash brown sediment from yucca until white.  Shave away spots that will not wash off.
  • Wash knife thoroughly.

Step 2- Cooking the Yucca

  • Place yucca in reina, cover with water that covers the tops of all by a few inches.
  • Add a generous dash of coarse salt.
  •  Seal pressure cooker and cook for 30-45 minutes or until the majority have plumped and are tender. (Use fork method like with potatoes.)
  • Remove from water with slotted spoon and place on serving dish.
  • Remove obvious fibers/strings (located in center of each yucca.)

Step 3- Preparing the Mojito

  • Peel garlic (and onion) and thinly slice.
  • Cover bottom of frying pan with oil.  Heat oil over medium-high heat.
  • When oil is very hot, remove from flame and add garlic (and onions, if desired).  Swirl oil in pan until garlic begins to brown. (Be careful not to burn the garlic!)
  • Squirt lime into oil and garlic mixture.

Step 4- Plating the Dish

  • Drizzle mojito directly over top of yucca and serve immediately.


In my opinion as an eater, the preparation listed above is the best way to eat yucca.  However, another preparation of this method exists that is very popular here, as well as in Cuban restaurants in the US.

To prepare FRIED Yucca with Mojito:

  •  Follow all of the above steps for prepping and boiling the yucca.
  • Be sure to remove the yucca from the cooking water before they become so tender that they begin tearing apart.
  •  Remove them from the water and place in a colander to cool and drain water
  •  When the yucca is cool enough to touch, place all on large cutting board.
  • Slice in half lengthwise and remove strings/fibers from center.
  •  Depending on the size of the yucca, continue to cut into quarters or eighths lengthwise until they have the rough appearance of french fries.
  •  Heat a generous amount of oil in a large frying pan until very hot, add yucca a little at a time, cooking until browned on all sides and then plating, adding a little more salt if desired.
  • When all of the yucca are fried to perfection, you may drizzle the mojito over the plate or serve it on the side as a dipping sauce.

US Variation-Without a Pressure Cooker:

  •  Place peeled and washed yucca in large soup pot.
  • Cover with water that covers the tops of all by a few inches.
  • Add generous amount of salt, cover and bring to a boil.
  • Allow yucca to cook for 25-30 minutes after water begins to boil before checking tenderness.  Some yucca will be done in this time, while others require a longer cooking time.  Remove when tender.

  • “My new favorite dish!”