featured 2980

Salvadoran Fried Yuca with Pepescas Recipe

Salvadoran Yuca Frita con Pepescas

Salvadoran Yuca Frita Con Pepescas

Yuca Frita con Pepescas is a beloved Salvadoran street-food classic: tender yuca (cassava) boiled until soft, then fried to a golden, crispy exterior and served with crunchy pepescas (small dried fish), a bright tomato salsa, and zesty curtido (quick fermented slaw). The combination delivers contrasting textures — crisp, soft, and tangy — and bold, savory flavors that make this dish a perfect snack, appetizer, or shared plate for six.

The yuca is gently simmered until fork-tender, which ensures a creamy interior after frying. Pepescas add a distinctive salty crunch; curtido brings acidity and freshness, while the salsa roja adds warmth and depth. This dish is rustic, straightforward to prepare, and showcases authentic Salvadoran flavors.

Servings: 6

Total time: 1 hr 35 mins

Equipment

  • Mixing bowls
  • Large pot for boiling yuca
  • Frying pans or a deep skillet
  • Blender or food processor for the salsa
  • Slotted spoon and tongs

Ingredients

For the curtido

  • 1/2 medium green cabbage, finely shredded
  • 1/2 large carrot, finely shredded
  • 1/8 white onion, finely sliced
  • 3 tsp dried oregano
  • 3 tbsp apple cider or white vinegar
  • 1 tbsp water
  • 1/2 tbsp salt, or to taste

For the salsa

  • 2 roma tomatoes
  • 1–3 dried chiles de árbol (optional, adjust to heat preference)
  • 1 tbsp neutral oil (for frying)
  • 1/4 small white onion
  • 1 garlic clove
  • 1 tsp chicken bouillon (or equivalent seasoning)
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • Salt, to taste
  • 1/4 to 1/2 cup reserved tomato cooking water

For the yuca and pepescas

  • 20 cups water (for boiling)
  • 2 garlic cloves (for the boiling water)
  • 1 tbsp salt (for boiling)
  • 2 yuca roots, peeled and cut into chunks or wedges
  • 2 cups + 2 tbsp neutral, high-heat oil (for frying)
  • 1/4 lb pepescas (dried smelts or charal seco)

Instructions

  1. Prepare the curtido. In a large bowl, toss the shredded cabbage, shredded carrot, sliced onion, oregano, vinegar, water, and salt until everything is evenly coated. Press down slightly so the vegetables begin to release liquid. Let the curtido rest for at least 30 minutes before serving to allow flavors to meld; for an even brighter, more developed tang, refrigerate up to a day.
  2. Cook the tomatoes and chiles for the salsa. Place the roma tomatoes and dried chiles de árbol (if using) in a small pot and cover with water. Bring to a simmer and cook until the tomatoes are soft and fully cooked, about 8–10 minutes. Reserve about 1/4 to 1/2 cup of the cooking water before draining — this starchy, flavored water helps adjust consistency later.
  3. Sauté aromatics. In a small saucepan or skillet, heat 1/2 tablespoon of oil over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes, just until they start to color and soften. This step deepens the flavor of the salsa.
  4. Blend the salsa. Transfer the sautéed onion and garlic to a blender along with the cooked tomatoes, chiles (if used), chicken bouillon, cumin, oregano, and about 1/4 cup of the reserved tomato cooking water. Blend until completely smooth. Taste and adjust salt or seasoning as needed.
  5. Finish the salsa in the pan. Heat the remaining oil (about 1/2 to 1 tbsp) in the saucepan over medium heat and fry the blended salsa until it turns a deep red and the raw tomato taste mellows, about 8–10 minutes. If the salsa becomes too thick, stir in more of the reserved cooking water a tablespoon at a time until you reach the desired consistency. Remove from heat and set aside.
  6. Boil the yuca. In a large pot, combine the 20 cups of water, 2 garlic cloves, and 1 tablespoon of salt and bring to a boil. Add the peeled, chunked yuca and reduce the heat to a gentle simmer. Cook until the yuca is fork-tender and easily pierced—about 15–25 minutes depending on size. Drain well and let the pieces steam-dry for a few minutes; ensure they are cooked through before frying to avoid a tough interior.
  7. Fry the yuca. Heat 2 cups of oil in a large frying pan over medium-high heat until hot but not smoking. Working in batches, fry the yuca pieces until they are golden brown and crispy on the outside, about 5–6 minutes per side. Use a slotted spoon to transfer fried yuca to paper towels to drain. Keep fried pieces warm in a low oven while finishing the remainder.
  8. Fry the pepescas. In a separate skillet, add the remaining 2 tablespoons of oil and heat over medium heat. Add the pepescas and fry for about 4–6 minutes, stirring occasionally, until they turn golden and crisp. If you prefer, soak the pepescas briefly in water and drain before frying to reduce excess salt (see notes).
  9. Assemble and serve. Plate the yuca frita, scatter the crispy pepescas on top, and spoon the salsa roja over or alongside. Finish with a generous helping of curtido. Serve immediately so the yuca remains at its crispiest.

Notes & Tips

  • Soaking pepescas in water for 10 minutes and then draining can help reduce saltiness and slightly soften them before frying; drain well and pat dry before frying to ensure crisping.
  • Always confirm yuca is fully cooked through before frying. Undercooked yuca can remain tough inside even after frying.
  • Curtido and salsa can be made a day ahead—both improve with time and make assembly quicker when you’re ready to serve.
  • Use a nonstick or well-seasoned cast iron pan for frying the yuca to get an even, golden crust without sticking.
  • Serve immediately after frying for the best contrast of textures: crispy exterior and tender interior for the yuca, crunchy pepescas, and tangy curtido.
  • Leftovers: store curtido and salsa separately in airtight containers in the refrigerator. Reheat fried yuca briefly in a hot oven or air fryer to restore some crispness; pepescas are best eaten fresh.