• 2 yuca roots (about 2 pounds)
  • 1 clove garlic, smashed and peeled
  • 10 ounces queso fresco, broken into chunks
  • 3/4 cup evaporated milk
  • 2 tablespoons Aji Amarillo paste
  • 3 saltine crackers
  • Vegetable oil, for frying
  • Kosher salt


  1. Peel the tough outer peel of the yucca.
  2. Cut into 1/2 inch thick ( sticks and add to a large saucepan of cold salted water.
  3. Bring to a boil, reduce heat to a simmer, and cook for 10 minutes, until just tender.
  4. While the yuca cooks, prepare the Salsa A La Huancaína: using an immersion blender or food processer, blend together the garlic, queso fresco, evaporated milk, aji Amarillo paste and saltine crackers, until smooth. Transfer to a bowl and reserve until ready to use.
  5. Drain well in a colander then pat dry with paper towels.
  6. Fill a heavy saucepan outfitted with a deep fry thermometer halfway with vegetable oil and heat to 375 degrees.
  7. Once hot, add the yuca in batches to the oil, and fry for 3 minutes, until golden and brown.
  8. Drain on a paper towel lined platter and sprinkle with salt while still wet from the oil.
  9. Serve alongside Salsa a la Huancaína.