Cut the yuca into long pieces, like French fries, and fry them after removing the veins.

They should be crispy on the outside and soft on the inside.

To make the garlic mojo, melt the butter in a skillet, then add the Mamá Lycha Garlic and Parsley Sauce. Heat until everything is well combined. 

Season the fried yuca with salt. 

To serve, place the plantain slices on a plate, top with the yuca, and cover with the garlic sauce. 

Finally, season with salt and pepper to taste.