Cassava balls (bollitos de yuca) are made by shaping boiled cassava into round portions, stuffing them with cheese, and then frying them in oil. They are a delicious snack whose main ingredient, Taíno cassava, blends with ingredients of European and African origin.

This dish can be found anywhere in the Dominican Republic and is part of what locals call picaderas (party snacks), commonly served at special family gatherings. In working-class neighborhoods, cassava balls are a staple of street frituras and are still sold on the streets.

Beyond the Dominican Republic, they are also prepared in other Latin American countries, although under different names and with variations in how they are made. Cassava, once considered a sacred food by the Taínos, adapts well to both traditional and gourmet cuisine.

In the Dominican Republic, the most important cassava-derived product is, without a doubt, casabe. Cassava is also widely eaten boiled, especially at dinner. However, Dominican creativity has incorporated it into countless dishes, including gourmet options such as cassava turnovers (catibías), cassava casserole (pastelón de yuca), and crispy fried cassava, an ideal side for fine cuts of meat or fish.