Since having some seriously awesome yucca frita w/salsa in Arlington, VA so many years ago I have attempted a good number of times to immitate it with no luck at all. Always pastey and dry on the inside and the outside gets too tough. I have straight fried them and also boiled & fried - - same result either way. Any ideas folks? Am I just not buying the right yucca? Have purchased it from 4-5 different sources over the years. Going nuts.