Yuca con Mojo (Cassava with Garlic Citrus Sauce)

To peel fresh cassava, trim both ends, then carefully cut into sections and peel with a vegetable peeler, removing the thick pinkish-brown skin and the waxy layer beneath. Cut each section in half lengthwise and remove the fibrous core running down the center. If using frozen cassava, thaw completely and drain.

Place the cassava pieces in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the cassava is fork-tender but still holding its shape, about 25-30 minutes. The flesh will look somewhat translucent; that's okay. Drain and let rest in the colander uncovered so excess water evaporates.

While the cassava cooks, make the mojo. In a large skillet over medium-low heat, warm the olive oil. Add the sliced garlic and onion. Cook gently, stirring often, until the garlic is lightly golden and the onion is soft, about 8-10 minutes. The room should smell like garlic and onion, soft and a bit nutty. Stir in the cumin and oregano and cook for 30 seconds, until fragrant.

Pour the lime and orange juices into the skillet along with a pinch of salt. Bring to a bare simmer and let it bubble for a minute, then turn off the heat. The mojo should taste bright and zingy, with a warm garlicky depth. Adjust salt if needed.

Place the drained cassava in a serving bowl. Pour the mojo sauce directly over it while still warm. Toss gently, then let it sit for 5 minutes so the cassava drinks up the sauce. Sprinkle with chopped cilantro or parsley, if using.