Spanish Chef Karlos Arguiñano Sparks Laughter with His Yucca Peeling Technique

Spanish chef Karlos Arguiñano recently caused a wave of laughter among his Latin fans after sharing a video on Instagram demonstrating his unique way of peeling yucca with a potato peeler.

In the video description, Arguiñano expressed his love for diverse ingredients: "In my kitchen, I enjoy using ingredients from all over, and yucca is a perfect addition to our dishes." The video quickly gained traction, amassing over four million views and 18,480 comments in a short time.

While Arguiñano chose a fine yucca for his demonstration, his choice of tool—using a potato peeler—caught the attention of many. For Latin Americans, peeling yucca is almost a sacred ritual, typically involving a longitudinal cut in the thick shell and sliding a knife beneath to remove it in strips, ensuring no pulp is wasted and the tough layer is completely removed for even cooking.

Though a potato peeler isn't the usual choice for this task, Arguiñano's motto of "every chef has their way" suggests that in a pinch, it could be used. His post attracted humorous comments from fans. One user joked, "3,000 hectares of yucca just dried up," while another quipped, "Seven Colombian grandmothers died watching this video." Yet another added humorously, "Ten machetes rusted after seeing this."

Cultural comparisons emerged as well. One observer noted, "So this is how Spaniards feel when we cut ham improperly." Another commented, "If Italians cringe when water is added to espresso, we Latinos are certainly feeling the same with this video."

One of Arguiñano's fans affectionately exclaimed, "Sweetheart, peach of my heart, apple of my eye, sugar of my life: Why do this to yucca, dear? I'm leaving this reel in shock."

Despite the playful criticisms, there was genuine respect for the chef. "Watching you peel yucca might give me a heart attack, but we love you, Karlos; you're a culinary genius," echoed the general sentiment.

Some users offered an explanation, noting that yucca imported to Spain is coated with paraffin to survive the transatlantic journey, though its peel is just as easily removed as that of freshly harvested yucca.

Many fans defended the chef's technique: "Arguiñano has been cooking live on TV for years without cutting himself. If he wants to peel yucca with a peeler, a knife, or even his teeth, he's earned the right. Less judgment, more learning from experience."

For Cubans, yucca is more than just an ingredient—it's a staple in national cuisine, used in dishes like casabe, classic yucca with mojo, fried yucca, and more. It has even inspired Cuban music, with its shape referenced in humorous songs like Arsenio Rodríguez's "El guayo de Catalina" and "La Yuca de Casimiro" by El Guayabero.

This isn't Arguiñano's first venture into Cuban and Latin American cuisine. In 2023, he prepared a Havana-style picadillo on his show, sparking similar discussions.

With 38 years of cooking in front of the camera and 78 years of life experience, Karlos Arguiñano continues to captivate audiences, encouraging a renewed appreciation for yucca—albeit peeled correctly.