Yuquitas are the quintessential Peruvian snack. Similar to French Fries, but made with the South American Yuca, this dish will get your Peruvian dinner party off to a rockin' start. FULL RECIPE BELOWCheck out our entire Peruvian Menu - https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1Shot and Directed by Eric SlatkinProducer: Joanna GryfeFood Stylist: Sienna DegoviaCulinary Assistants: Hannah Canvasser & Caroline HwangAC: Dylan NealEditor: Jacob MetivaRECIPE: FRIED YUCA WITH SALSA A LA HUANCAÍNAServes 4-6 Makes 2 cups of Salsa A La HuancaínaINGREDIENTS2 yuca roots (about 2 pounds) 1 clove garlic, smashed and peeled10 ounces queso fresco, broken into chunks 3/4 cup evaporated milk2 tablespoons Aji Amarillo paste 3 saltine crackersVegetable oil, for frying Kosher saltPROCESS-Peel the tough outer peel of the yucca. -Cut into ½ inch thick ( sticks and add to a large saucepan of cold salted water. -Bring to a boil, reduce heat to a simmer, and cook for 10 minutes, until just tender. - While the yuca cooks, prepare the Salsa A La Huancaína: using an immersion blender or food processer, blend together the garlic, queso fresco, evaporated milk, aji Amarillo paste and saltine crackers, until smooth. Transfer to a bowl and reserve until ready to use.-Drain well in a colander then pat dry with paper towels. -Fill a heavy saucepan outfitted with a deep fry thermometer halfway with vegetable oil and heat to 375 degrees.-Once hot, add the yuca in batches to the oil, and fry for 3 minutes, until golden and brown. -Drain on a paper towel lined platter and sprinkle with salt while still wet from the oil. -Serve alongside Salsa a la Huancaína.