Few Latin Americans and West Indians would willingly live without yuca. They love its pleasingly starchy texture and its mild, sweet butteriness in fritters, soups, stews and even desserts. The fries here are a Latino version of french fries.
When buying yuca, look for firm heavy roots with unblemished waxed skins; avoid any with cracks, soft spots, mold or an unpleasant aroma. The flesh should be pure white—do not use yuca with brown spots or grayish or bluish veins.
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