I used to live in Arlington, VA, and there was this El Salvadoran restaurant (Atlacatl) that prepared yucca root a lot like french fries. They were really spectacular and I've never been able to find them anywhere again. Of course I tried to prepare them 2-3 times over the years but they just were not the same. Can anyone clue me in to the tricks of preparing yucca in this fashion? They appeared to be simply deep fried and served with salsa as a dip, but I'm not certain of that. Also, is there anything to know when selecting yucca in a produce dept?