Cinco de Mayo
Cinco de Mayo is this Friday, May 5th. While this day is widely know as the Mexican Independence day this is totally wrong. Cinco de Mayo is actually a celebration of Mexico’s unexpected defeat over Napoleon III French forces in the 1862 Battle of Puebla. Click here if you would like to read more: https://www.britannica.com/topic/Cinco-de-Mayo
So why do we in the United States celebrate this day? In the 1950’s and 1960’s the U.S. had a “Good Neighbor” policy to improve relations with neighboring countries. Mexican-American’s took advantage of this program to reach their political goals and introduced Cinco de Mayo to American’s. Then in the 1980’s commercialization of the day took over.
There are many names for the yuca root, yuca, cassava, Medioc or Mandioca and Tapioca. It is found in tropical regions of the world. There is a YUCCA which is not related; it’s desert plant found in southwestern United States.
The yuca root is a large tuber root. It can be found in most grocery stores and are anywhere from 1 pound to several pounds. The yuca root has no protein, but is high in calcium, potassium, vitamin B6, and vitamin C.
I love latin american food. Unfortunately most recipes call for gluten and/or dairy. I did some research to find a gluten free yuca cake with no success. So I adapted this recipe to be gluten and dairy free. I do use a lot of garlic so if you don’t like a lot of garlic you can reduce it to 1 clove.
To mash the garlic chop the cloves finely then take your knive, turn it on the side and press down on the garlic several times.
I used a food processor to chop the yuca root. Peel the yuca, chop off the ends, and chop into large chunks then with the sharp S blade finely chop the yuca. You can use a fine grater if you don’t have a food processor. If you do use the food processor do not use the grater that comes with the food processor, the yuca will be too big and you will wind up with something closer to yuca hash browns. Trust me I did this.
- Chopped yuca root
- Sea salt
- Coconut milk
- Garlic cloves
- Raw honey
- Tapioca starch (flour)
- Red palm oil or Coconut oil
After chopping the yuca put it in a medium bowl and mix with remaining ingredients, except the oil.
Using a cast iron pan heat the oil till smoking.
With a large spoon scoop the mixture and gently place into the pan. Fry for three minutes on each side or till golden brown. Remove from pan and place on a plate lined with paper towels. Do not overcrowd the pan. I use a 12 inch pan and fry 5 cakes at a time.
You can make these a main dish or a side dish. Serve with my Artichoke Avocado Dip.