October 29, 2010

Yucca Sticks

The innovative brunch menu at Limon, a Peruvian, Latin-fusion restaurant in San Francisco's Mission District, includes appetizers like ceviche, entrees, salads, and a few tempting side dishes.  Since we love crispy, garlicky Cuban yucca, we had to try Limon's take on the tuber.

Elegant presentation was only the first notable difference.  With a very light frying and no garlic or salt, the crispy-outside, almost soft-inside sticks worked beautifully with the two dip options.

At home I will still prepare yucca my way, mainly to complement black beans and rice. But this positive experience with a different approach to a basically bland starchy vegetable has broadened by thinking about what makes it yummy.  Now I understand that being a savory host for garlic is not nearly the limit of its potential.

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