Yuca with Garlic Sauce from Pollo Tropical features tender, golden-fried yuca roots served with a bold, creamy garlic sauce, delivering a flavorful contrast of crispy exterior and smooth, garlicky richness.
Equipments
- Yuca (cassava) roots
- Large pot
- Knife
- Cutting board
- Deep fryer or large deep skillet
- Slotted spoon
- Mixing bowl
- Saucepan
- Garlic
- Olive oil or vegetable oil
- Mayonnaise (for creamy sauce)
- Lime juice
- Salt
- Whisk or spoon for mixing sauce
- Paper towels
- Serving plate or dish
Ingredients
- 2 lb (900g) yuca (cassava) roots
- 4 cloves garlic
- 1/2 cup mayonnaise
- 2 tablespoons olive oil or vegetable oil (plus more for frying)
- 1 tablespoon lime juice
- 1 teaspoon salt
Yuca roots must be peeled carefully to remove the thick, waxy skin before boiling or frying to ensure a tender texture. Using fresh garlic cloves is essential for achieving the bold, creamy flavor characteristic of the garlic sauce. Mayonnaise combined with lime juice and olive oil creates the smooth, garlicky richness that complements the crispy yuca exterior. Maintaining the oil temperature around 350degF (175degC) helps achieve golden-fried yuca without absorbing excess oil. Your homemade Yuca with Garlic Sauce will closely replicate the flavorful contrast found in Pollo Tropical's signature dish.
Instructions
- Instructions:
- Peel and cut yuca roots into thick sticks or chunks.
- Place yuca pieces in a large pot, cover with water, and add 1/2 teaspoon salt.
- Boil yuca for 20-25 minutes or until fork-tender but not falling apart.
- Drain yuca and let cool slightly.
- Remove tough, fibrous core from yuca pieces if present.
- Pat yuca dry with paper towels.
- Heat oil in deep fryer or large deep skillet to 350°F (175°C).
- Fry yuca pieces in batches until golden and crispy, about 3-5 minutes per batch.
- Remove fried yuca using slotted spoon and drain on paper towels.
- Mince garlic cloves finely.
- In a small saucepan, gently heat 2 tablespoons oil and minced garlic until fragrant, about 1-2 minutes (do not brown).
- In mixing bowl, whisk together sautéed garlic with oil, mayonnaise, lime juice, and 1/2 teaspoon salt until smooth and creamy.
- Arrange fried yuca on serving plate.
- Serve with garlic sauce on the side or drizzled over yuca.
Substitution
Yuca with Garlic Sauce from Pollo Tropical copycat menu offers a crispy golden exterior paired with a creamy, flavorful garlic sauce that enhances the mild taste of cassava. You can substitute mayonnaise with Greek yogurt or sour cream to create a lighter, tangier sauce that still retains creaminess. If fresh yuca is unavailable, frozen yuca or even peeled and cut parsnips can be used as alternatives, though cooking times may vary. When frying, maintain oil temperature between 350-375degF (175-190degC) to achieve optimal crispiness without greasiness. Lime juice can be swapped with lemon juice for a slightly different citrus note in the garlic sauce.
Tips
Make sure to completely peel the yuca roots and remove the fibrous core after boiling to avoid a tough texture. Boil the yuca until fork-tender but not mushy, which ensures the pieces hold together during frying. Heat the oil to a consistent 350degF (175degC) for even frying and crispiness, frying in batches to prevent overcrowding. When preparing your garlic sauce, gently saute minced garlic just until fragrant to avoid bitterness, then whisk quickly with mayonnaise, lime juice, and salt for a smooth, balanced flavor.
Nutritions
Yuca, also known as cassava, is a starchy root vegetable high in carbohydrates, providing a significant energy source for your meals. This dish combines fried yuca with a creamy garlic sauce made from mayonnaise, olive oil, and fresh garlic, adding healthy fats and antioxidants such as allicin, which supports immune health. While frying increases the calorie content, using heart-healthy olive oil and a moderate amount of salt helps balance flavor and nutritional value. Enjoy this satisfying dish as a source of complex carbs, healthy fats, and immune-boosting compounds.
Storage
Store leftover fried yuca in an airtight container and refrigerate for up to 3 days to maintain its texture. Keep the garlic sauce separate in a small sealed jar or container to preserve its creamy consistency and flavor. When reheating, crisp your yuca in a preheated oven at 375degF (190degC) for 5-7 minutes instead of microwaving to retain its golden crispiness.
Variation or Alternatives
For a twist on Yuca with Garlic Sauce, try substituting mayonnaise with Greek yogurt to add a tangy, probiotic-rich element to the creamy sauce. Experiment with roasting garlic instead of sauteing to develop a milder, sweeter flavor profile that complements the fried yuca. You can also season the yuca before frying with spices like smoked paprika or cumin for added depth. Your dish gains variety and personal flair by adjusting the sauce's acidity with lemon juice instead of lime.
Allergies
Yuca with Garlic Sauce contains mayonnaise, which may pose an allergy risk for individuals sensitive to eggs or soy, depending on the mayonnaise brand. Garlic allergies, though rare, can cause reactions such as skin irritation or digestive discomfort, so be cautious if you have a known garlic sensitivity. Always check ingredient labels and inform your server about any allergies to ensure your meal is safe.
Why this recipe?
Yuca with Garlic Sauce from Pollo Tropical is beloved for its crispy exterior and soft, fluffy interior paired with a zesty, flavorful garlic sauce that enhances every bite. Its unique texture combination and bold seasoning make it a standout side that perfectly complements the rich grilled meats in Pollo Tropical's menu. Trying to make this copycat recipe allows you to recreate the authentic Caribbean-inspired flavors in your own kitchen, offering a fresh and exciting twist to your home-cooked meals. You'll enjoy a delicious, budget-friendly dish that brings a taste of tropical culinary tradition right to your table.