Yucca, often known as cassava — found throughout North and Central America — is a starchy vegetable that seems to have more medicinal potential than potatoes. It might help with things like diabetes and heart failure, whereas people with those ailments often have to stay away from frequent consumption of starchy foods.
The extra bonus is that it’s a touch sweeter than potatoes, kinda leaning to bananas (which I sometimes roast and serve savory). At home, I was never big on them. What I didn’t count on is that certain places grow certain things better. People have their favorite corn, tomatoes, peaches. El Salvador isn’t exporting their yuccas, but we should wish they did!
Local Salvadoran influencers, as far as I can pick out from Spanish, state that Yuqueria Anabel in El Salvador’s Izalco, a small town along the Ruta de la Flores, is the best in the country. I was happy to be hosted to experience it!
It’s simple with a little wash stand in the back. It’s got bright colors with a few sets of cafeteria-style furniture. The restaurant is over 50 years old, with family recipes.
With yucca, you get a choice of boiled or fried with different toppings. I like fried, because it’s more fun and indulgent.
People often confuse cracklins’ (fried pig skin) with chicharrones, which have hunks of pork meat and fat attached. It’s richer and more filling.
Even in El Salvador’s vastly different economy (wages and prices are at least 30% less), yucca platters are very affordable, ranging from a couple of dollars or so to $5. The platter I got from Yuqueria Anabel was huge, with radishes, cucumber, cilantro, fried yucca, tomato sauce, a savor chocolate sauce and chicharrones.
Luxe & Down-Home Cuisine/Culture/Travel/Style 