• 1/2 pound of chicharron

  • Yucca

    • 3 pounds frozen yucca

    • 1 yellow onion, quartered

    • 4 garlic cloves, crushed

    • 1 cup olive oil

    • 3 quarts water

    • salt, to taste

  • Nica Slaw

    • 1 head of cabbage, shredded

    • 1 yellow onion, finely chopped

    • 1 tomato, chopped

    • 1/4 cup cilantro, chopped

    • 8-10 limes, juiced

    • 1/3 cup apple cider vinegar

    • salt and pepper, to taste


photo: tina sargent | style: lisa mallot


In a large pot, combine the water, olive oil, yucca, onion, garlic, and salt. Bring it to a boil and cook until the yucca is fork-tender (similar to boiling potatoes). Remove from heat and drain the yucca. While it’s still hot, use your hands to remove the woody spines from the center of the yucca chunks. Set aside and let cool.

In a large bowl, mix the shredded cabbage, onions, tomatoes, and cilantro. Add the lime juice, olive oil, and apple cider vinegar. Season with salt and pepper and refrigerate until you are ready to use.

Giovanna FavilliComment