Today’s recipe comes
with an award. Or to be precise: it
comes with two awards. Maricel Presilla, its
author, made history again. Her book The
Food of Latin America - Gran Cocina Latina won the 2013 Best Cooking Book
James Beard Award.
In 2012 she had won
another James Beard Award (which is like a culinary Oscar) as Best Mid Atlantic
Chef. Two James Beard Awards
in two consecutive years is a lot and adds to Maricel amazing career as
restaurateur and food historian.
The only reason I
don’t make this more often, it’s because of the fried yucca fingers and the
But I guarantee that
once you try both the yuca fingers and the cilantro mojo, you won’t stop
cooking and eating them. Don't blame me. Blame Maricel.
Yuca Fingers with Cilantro Mojo “a la Presilla”
Ingredients for the cilantro mojo
1 cup of well packed
cilantro leaves, rinsed and dried
½ jalapeño pepper,
seeded and deveined
½ teaspoon of ground
1/8 teaspoon of ground
¼ teaspoon of dried
1-2 tablespoons of
fresh lime juice
ingredients in a blender until smooth and creamy. The idea is to blend so well
than you won’t see any pieces of cilantro leaves and the mojo is velvety.
Ingredients for the yuca fingers
Vegetable oil for
In a pot with water
and salt, boil the yucca until tender (but not falling apart).
Drain the yucca in a
colander and let cool.
Cut the yucca
lengthwise into 2 to 3-inch-long fingers.
Line a baking sheet
with parchment paper and arrange the yucca in a single layer. Cover with
plastic wrap and refrigerate until chilled and firm.
In a large saucepan or
deep skillet, heat oil enough to fry the yuca and fry it in batches, until
lightly golden on all sides.
Drain the yuca on
Serve hot with a bowl
of cilantro mojo on the side.
To print the recipe
Etiquetas: #GranCocinaLatina, #SoulFood, appetizers, cilantro, dips, Latino Cuisine