One thing I miss from Miami is Pollo Tropical, but more importantly its yucca frita. There is nothing like that crispy golden-brown goodness dipped in its garlic mojo. A lot of people prefer the garlic cilantro dip, but I’ll take the garlic mojo any day. Whenever we visit Miami, we normally take our departure flight back to New York from Miami’s airport (MIA), which is close to my suegros’ house. Well, there is a Pollo Tropical right down the street from their house and I always make it a priority to grab lunch from there before our flight.
Pollo Tropical was one of my staple fast food chains growing up. I remember during my childhood in Miami Lakes, my parents would put my brother, sister and I inside one of those kid wagons, and would walk down the street to a nearby Pollo Tropical. These trips were always followed by Häagen-Dazs for dessert. This was also my go-to restaurant during undergrad at FIU. Our dining options were pretty limited, GC (our student activity center) only offered Buger King, Café Bustelo, Einstein’s Bagel, Subway, and, of course, Pollo Tropical. Honestly, it was more than my “go-to,” I had it for lunch EVERY DAY and would switch it up between their TropiChop bowls and the double chicken breast combo with rice and black beans. However, you better believe, regardless of the meal, I always ordered a side of yucca frita. Obviously in New York there are no Pollo Tropicals (although I’ve constantly said it would make a killer up here) so I had to resort to making my own yucca frita and garlic mojo when a craving hits.
It’s fairly easy and quick to make, and it’s a perfect appetizer or side, so I hope you enjoy!
Ingredients
- 1.5 lb Frozen Yucca
- 2 Garlic Cloves
- 2 tbsp Light Olive Oil or any other light oil (ex. avocado oil)
- 1/8 tsp Salt
Instructions
- In a pressure cooker place the frozen yucca and cover with water. Once the pressure cooker reaches pressure, cook the yucca for 3 minutes. You want the yucca's to come out soft but not too soft so you can cut them into strips.
- While the yucca is in the pressure cooker, peel two cloves of garlic, and using a garlic press, place them pressed garlic in a bowl. Add the light olive oil to the garlic and finally add the salt. Mix together.
- Once the yucca is done cooking for 3 minutes, carefully release the pressure from the pressure cooker. Drain the water.
- Place the yucca on a cutting board, and cut them into strips.
- Heat up oil in a frying pan, to about 380 deegrees. Place the strips of yucca into the hot oil and cook till golden-brown, for about 5-10 minutes.
- Remove the yucca from the oil, onto a plate lined with paper towel to soak up the excess oil and lightly sprinkle the yucca with salt.
- Serve with the garlic mojo and enjoy!
