Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender yuca root grilled and served with a vibrant Salvadoran mojo de ajo sauce rich in garlic and citrus flavors. This Latin American-inspired grilling recipe (vegetarian), ready in about 40 minutes, pairs water, salt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 210 cal/serving

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Ingredients

1 lb fresh yuca root, peeled and cut into 3-inch sticks
6 cups water
1 tsp salt
2 tbsp olive oil
6 garlic cloves, minced
3 tbsp fresh lime juice
1/4 cup vegetable oil
2 tbsp chopped fresh cilantro
1/4 tsp black pepper

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Instructions

Step 1: Place 1 lb peeled and cut yuca sticks into a large pot with 6 cups water and 1 tsp salt. Bring to a boil over high heat and cook for 20 minutes until yuca is tender when pierced with a fork. Drain well.
Step 2: Preheat a grill or grill pan to medium-high heat. Toss the cooked yuca sticks with 2 tbsp olive oil.
Step 3: Grill the yuca for about 5 minutes per side until lightly charred and heated through.
Step 4: While yuca grills, prepare mojo de ajo by whisking together 6 minced garlic cloves, 3 tbsp fresh lime juice, 1/4 cup vegetable oil, 2 tbsp chopped cilantro, and 1/4 tsp black pepper in a small bowl.
Step 5: Arrange grilled yuca on a serving plate and drizzle generously with the mojo de ajo sauce. Serve warm as a flavorful side dish.