Name: Fried Yuca with Peruvian Cheese Sauce
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 side-dish servings
Ingredients: 1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces; 1/2 cup half-and-half; 1 1/2 tablespoons bottled ajì amarillo purée (available at kitchenmarket.com); 1 garlic clove, peeled and smashed; 1/4 teaspoon black pepper; 2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed); About 6 cups vegetable oil; 1/4 teaspoon salt; Garnish: fresh lime wedges (preferably Key limes); a deep-fat thermometer

Yuquitas a la Huancaína
Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable.

Cooks' Notes:

· Sauce made with queso fresco will be very thick. Thin with additional half-and-half if desired.
· Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving.

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