Yucca, ceviche and caipirinhas, oh my!

I was on the phone with my mom recently when she asked me if they sold yucca in New York City supermarkets. I told her that with the amount of Hispanic people in New York, Dominicans, Puerto Ricans, and every other nationality south of the border, I was sure they did. I had never seen it myself but that’s just because I never looked for it.

Yucca, a starchy vegetable which is actually the thick, gnarled root of the plant it’s part of, was just as commonplace in our kitchen, if not more so, than your standard potato in a regular American household. My mom cut off the thick, ugly brown exterior to reveal the white, fibrous inside, which she then either boiled, mixed in soup, mashed, or fried.

Fried yucca

“Ok, well I think I’m going to mail you some,” she announced.

“NO!” I blurted out. “Please, do not mail me any yucca. Please.”

I imagined myself opening a box at work, where she usually sends my packages, and pulling out the large, ugly, almost turd-like yucca roots. What would I even do with that? My flimsy set of butter knives and the one fruit paring knife I own wouldn’t know what to do either when attempting to get through the yucca’s tough outer layer.

Thankfully, I was able to talk her out of it. Continue reading