First...congratulations on your son's high school graduation with honors!!! You must be quite proud and I don't blame you!
Here is a recipe for Yuca con Mojo from the files of the Cocina Cubana Yahoo group
YUCA CON MOJO
The cassava (called yuca in Spanish and also known as manioc in some cultures) is a popular tropical nutritious root and is high in carbohydrates. It is widely used in many dishes as a substitute for potatoes. I found this version of yuca served with mojo in one of the Cuban websites
4-6 cassavas, peeled and halved
1 tsp. salt
4 cloves garlic, minced
juice of 1 lemon or lime
1/2 C olive oil
Boil yuca in salted water(*) until tender (about 25 minutes). Drain yuca.
Add garlic and lemon juice. Heat olive oil in a pan until bubbling, then pour
over yuca. Mix well and serve.
I found that it takes longer than 25 minutes to cook most yuca. It can take
over an hour, and sometimes it will not get tender, no matter how long you
My ex-sister-in-law swore by this method: if it took too long to "bloom" (open up), she would take a cup-full of ice and just dump it in the boiling water. She claimed that the shock would make the yuca open up.
I can only testify that it worked for her!
In many latino markets you can buy yuca already partially cooked. Look in
the frozen food department.
For the mojo; I like to saute some onions and garlic, sliced very thinly in
a small amount of olive oil. Then add the lemon or lime juice and pour over the yuca.
I don't usually add salt to the water to boil the yuca. I find it takes longer
to "bloom" if you do.