World Flavors Cookbook

Yuca Frita con Chicharrón

Boiled and fried yuca with crispy pork rinds and chimol — Honduras's beloved street food and Sunday side dish.

Cuisine: Honduras

Ingredients

• 600g yuca (cassava), peeled and cut into sticks
• Oil for frying
• 200g chicharrón (crispy pork rinds)
• For chimol: 3 tomatoes diced, 1/2 onion minced, cilantro, lime juice, salt

Instructions

1. Boil yuca in salted water until fork-tender (15-20 minutes).
2. Drain. Cool slightly.
3. Deep fry boiled yuca until golden and slightly crispy outside.
4. Make chimol: mix all ingredients.
5. Serve yuca with chicharrón crumbled over and chimol alongside.