Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes blends water, salt, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. Step 2: Preheat a grill or grill pan to medium-high heat. Toss the cooked yuca sticks with 2 tbsp olive oil.
  3. Step 3: Grill the yuca for about 5 minutes per side until lightly charred and heated through.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Salvadoran Yuca with Mojo de Ajo Garlic Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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