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Salvadoran Yuca Frita Con Pepescas

Yuca Frita con Pepescas is a traditional Salvadoran dish that’s crispy, savory, and packed with flavor. Golden fried yuca chunks are topped with crunchy pepescas (small dried fish), a vibrant tomato salsa, and refreshing curtido for a perfect balance of texture and taste. This dish is hearty and satisfying, often served as a snack, street food, or shared plate.
The yuca is first boiled until fork-tender, then fried to a crispy golden crust. Pepescas add a salty crunch, while the lightly fermented curtido and tangy salsa roja cut through the richness beautifully. It’s rustic, bold, and authentically Salvadoran.
Total Time1 hour 35 minutes
Course: Appetizer, Main Course, Street Food
Cuisine: Central American, Salvadorian
Keyword: Yuca frita con pepescas
Servings: 6 Servings

Equipment

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
  • 1 tbsp neutral oil
  • 1/4 small white onion
  • 1 garlic clove
  • 1 tsp chicken bouillon
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • Salt to taste
  • 1/4 to 1/2 cup reserved cooking water

For the yuca

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

Instructions

  • To make the curtido, combine all the ingredients in a large bowl and toss thoroughly. Set aside and allow the curtido to sit for at least half an hour before serving.
  • To make the salsa, boil the tomatoes with the dried chiles de árbol (if using) in a small pot of water until cooked through, about 10 minutes. In a small saucepan, fry the onion and garlic in a half tablespoon of oil over medium heat for about 3 to 4 minutes, or just until they begin to get some color.
  • Add the onion and garlic to a blender along with the tomatoes, chile de árbol, seasonings, and a quarter cup of the reserved cooking water. Blend until completely smooth.
  • Heat the remaining oil in the saucepan and fry the salsa until it has turned a deep red color, about 10 minutes. Check for seasoning and add more of the reserved cooking water if needed. Set aside.
  • To make the yuca, combine the water, salt, and garlic cloves in a large pot and bring to a boil. Add the chopped yuca once it reaches a boil, reduce to a simmer, and cook for about 20 minutes or until the yuca is tender when pierced with a fork.
  • Once tender, heat 2 cups of oil in a large pan over medium-high heat and fry the yuca in batches until golden brown and crispy on the outside, about 5 to 6 minutes per side. Drain on paper towels and continue until all yuca is fried.
  • In a separate skillet, fry the pepescas in the remaining oil for about 6 minutes or until golden and crispy, stirring occasionally.
  • When ready to serve, plate the yuca frita with the pepescas, top with curtido and salsa, and enjoy.

Notes

  • You can soak the pepescas in water for 10 minutes and drain before frying if you want to reduce saltiness or soften them slightly before crisping
  • Make sure the yuca is cooked all the way through before frying or it may be tough inside
  • Curtido and salsa can be made a day ahead for better flavor and quicker assembly
  • Use a nonstick or cast iron pan to get a consistent golden crust on the yuca without sticking
  • Serve immediately after frying for the crispiest texture