These are the best yuca fries I've ever had, and I know the secret: the yuca is boiled before being deep fried. I got seven thick cut wedges that were crispy on the outside and very soft and moist inside. They were served with three sauces: huancaina (creamy sauce with aji amarillo pepper), jalapeño, and Peruvian rocoto pepper. The sauces were spicy but not overly so. Unlike potato, these fries are very nutty in flavor. I've made my own yuca fries before, and they can be rather tough, but now I know what to do next time.
Location: Peruvian Fuego, 1751 N Sunrise Way, #F1, Palm Springs, California. Date: July 9, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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