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perfect salsa for summer 👌🏽 SALSA DE CHILE CASCABEL YIELD: 1 QT 1,300g tomatillos, whole 115g white onion, large chunks 50g garlic, still in its paper 38g cascabel chile, seeded and stemmed 5g chile de arbol, stemmed 200g water, hot water 7g Diamond Crystal kosher salt Working on a comal heated over medium high heat. Place the Chiles on the comal and toast while moving until toasted and fragrant (about 1 minute). Reserve. Add the tomatillos, onion and garlic to the comal and cook while flipping occasionally. The tomatillos for about 30 mins or until blackened and tender. The onion and garlic take around 15 minutes. Peel the garlic. Reserve. Place the chiles in a blender with enough of the water to make a thick paste with them while blending on high. Once you have your desired consistency, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed. Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached. Taste and adjust seasoning as needed.
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3mo ago
goatboyintl
perfect salsa for summer 👌🏽 SALSA DE CHILE CASCABEL YIELD: 1 QT 1,300g tomatillos, whole 115g white onion, large chunks 50g garlic, still in its paper 38g cascabel chile, seeded and stemmed 5g chile de arbol, stemmed 200g water, hot water 7g Diamond Crystal kosher salt Working on a comal heated over medium high heat. Place the Chiles on the comal and toast while moving until toasted and fragrant (about 1 minute). Reserve. Add the tomatillos, onion and garlic to the comal and cook while flipping occasionally. The tomatillos for about 30 mins or until blackened and tender. The onion and garlic take around 15 minutes. Peel the garlic. Reserve. Place the chiles in a blender with enough of the water to make a thick paste with them while blending on high. Once you have your desired consistency, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed. Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached. Taste and adjust seasoning as needed.
This one’s gonna blow your mind. We are making another version of a “salsa falsa” and honestly a great way to sneak some veggies into taco time. #salsa101
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11mo ago
goatboyintl
This one’s gonna blow your mind. We are making another version of a “salsa falsa” and honestly a great way to sneak some veggies into taco time. #salsa101
new salsa live on my YouTube channel! head to the link in my bio for the recipe and full step by step #salsa101
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7mo ago
goatboyintl
new salsa live on my YouTube channel! head to the link in my bio for the recipe and full step by step #salsa101
Salsa Falsa (aka Guacasalsa). The most viral salsa I’ve made. Creamy, tangy, and not what you think it is. Drop a 🥑 . #Salsa101
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2mo ago
goatboyintl
Salsa Falsa (aka Guacasalsa). The most viral salsa I’ve made. Creamy, tangy, and not what you think it is. Drop a 🥑 . #Salsa101
These are so damn good, man. Shout out to @seemagetsbaked for the inspiration. Drop a comment and i’ll send you the recipe!
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goatboyintl
These are so damn good, man. Shout out to @seemagetsbaked for the inspiration. Drop a comment and i’ll send you the recipe!
Salsa 101, Episode 7: Sikil Pak Our 2nd most-loved recipe from 2025. This one’s for the real ones… earthy, nutty, and deeply rooted in the Yucatán. Made with toasted pepitas and love. Drop your fave nut or seed below if you want the recipe! And p.s. the molcajete is linked in my bio #Salsa101
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8mo ago
goatboyintl
Salsa 101, Episode 7: Sikil Pak Our 2nd most-loved recipe from 2025. This one’s for the real ones… earthy, nutty, and deeply rooted in the Yucatán. Made with toasted pepitas and love. Drop your fave nut or seed below if you want the recipe! And p.s. the molcajete is linked in my bio #Salsa101
tacos
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6mo ago
goatboyintl
tacos
Throw this curtido on everything! Recipe 👇🏽below CURTIDO DE HABANERO Y CEBOLLA MORADA YIELD: 1 QT 555g red onion, julienned 12g habanero, super thin slices (optional) 20g sugar 15g Diamond Crystal kosher salt 240g lime juice, fresh squeezed 3g Mexican oregano, rubbed between your palms to grind 40g white vinegar In an appropriately sized bowl, combine the onion, habanero, sugar, salt, oregano and massage it all together with clean hands. Allow to marinate at room temp for 30 mins. Add the lime and vinegar, and mix well. Store in the fridge. IMPORTANT: TASTE AND ADJUST SEASONING AS NEEDED WITH SALT OR SUGAR.
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11mo ago
goatboyintl
Throw this curtido on everything! Recipe 👇🏽below CURTIDO DE HABANERO Y CEBOLLA MORADA YIELD: 1 QT 555g red onion, julienned 12g habanero, super thin slices (optional) 20g sugar 15g Diamond Crystal kosher salt 240g lime juice, fresh squeezed 3g Mexican oregano, rubbed between your palms to grind 40g white vinegar In an appropriately sized bowl, combine the onion, habanero, sugar, salt, oregano and massage it all together with clean hands. Allow to marinate at room temp for 30 mins. Add the lime and vinegar, and mix well. Store in the fridge. IMPORTANT: TASTE AND ADJUST SEASONING AS NEEDED WITH SALT OR SUGAR.
This week I’m making my take on a Chihuahua classic: salsa de suero. Northern Mexico is proud of its dairy heritage (for good reason) and they don’t let anything go to waste. The original version is made with the whey left over from cheese production and it’s 🔥. Hope you enjoy! #salsa101 Drop a comment and I’ll send you the recipe.
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goatboyintl
This week I’m making my take on a Chihuahua classic: salsa de suero. Northern Mexico is proud of its dairy heritage (for good reason) and they don’t let anything go to waste. The original version is made with the whey left over from cheese production and it’s 🔥. Hope you enjoy! #salsa101 Drop a comment and I’ll send you the recipe.
A bag of our Masa Taquera, warm water, and a trusty tortilla press are all you need to make tortillas as well as @goatboyintl. Comment PUFF for our top tips.
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goatboyintl
A bag of our Masa Taquera, warm water, and a trusty tortilla press are all you need to make tortillas as well as @goatboyintl. Comment PUFF for our top tips.
Dedicating a very special #salsa101 to two people who always spoil me with the produce they grow. @mamazaragoza and @thecookinthegarden. Happy birthday you two! 🎂 drop a comment and I’ll send you the recipe!
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goatboyintl
Dedicating a very special #salsa101 to two people who always spoil me with the produce they grow. @mamazaragoza and @thecookinthegarden. Happy birthday you two! 🎂 drop a comment and I’ll send you the recipe!
salsa macha with cacao this week! made this custom for my bro @wade____hall. the smokey chipotle and cacao are a match made in heaven 🔥 recipe below 👇🏽 #salsa101 SALSA MACHA YIELD: 1 QUART 565g olive oil 75g red-skinned peanuts, raw 75g pumpkin seeds, raw 75g peeled garlic, whole 45g ancho chiles, seeded/stemmed/cut into small pieces 25g guajillo chiles, seeded/stemmed/cut into small pieces 12g chipotle chiles, seeded/stemmed/cut into small pieces 5g chiles de arbol, stemmed 20g sesame seeds, raw 15g cacao nibs 2g Mexican oregano, dried 1g coriander seeds, whole 10g apple cider vinegar powder or 30g apple cider vinegar 15g Diamond Crystal kosher salt 15g sugar In an appropriately sized pot, combine the oil and the peanuts and heat over medium heat while stirring. Allot peanuts to fry until golden brown. Remove from the oil immediately, and reserve. Place oil back into the pot, and add the chiles to the oil. Bring chiles up while stirring and cook for a minute or so. Add the pepitas, sesame seeds, garlic, cacao nibs, and spices into the oil and cook over low heat until the garlic is golden brown and tender. Remove from heat and allow them to cool at room temperature. Once cool, strain the solids from the oil and place in a food processor with the salt, vinegar powder and sugar, grind until your desired texture is reached. Transfer to a storage container, add the oil back in along with the fried peanuts and season to taste. Stir to combine. Allow to marinate for 24 hours, taste and adjust seasoning as needed.
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goatboyintl
salsa macha with cacao this week! made this custom for my bro @wade____hall. the smokey chipotle and cacao are a match made in heaven 🔥 recipe below 👇🏽 #salsa101 SALSA MACHA YIELD: 1 QUART 565g olive oil 75g red-skinned peanuts, raw 75g pumpkin seeds, raw 75g peeled garlic, whole 45g ancho chiles, seeded/stemmed/cut into small pieces 25g guajillo chiles, seeded/stemmed/cut into small pieces 12g chipotle chiles, seeded/stemmed/cut into small pieces 5g chiles de arbol, stemmed 20g sesame seeds, raw 15g cacao nibs 2g Mexican oregano, dried 1g coriander seeds, whole 10g apple cider vinegar powder or 30g apple cider vinegar 15g Diamond Crystal kosher salt 15g sugar In an appropriately sized pot, combine the oil and the peanuts and heat over medium heat while stirring. Allot peanuts to fry until golden brown. Remove from the oil immediately, and reserve. Place oil back into the pot, and add the chiles to the oil. Bring chiles up while stirring and cook for a minute or so. Add the pepitas, sesame seeds, garlic, cacao nibs, and spices into the oil and cook over low heat until the garlic is golden brown and tender. Remove from heat and allow them to cool at room temperature. Once cool, strain the solids from the oil and place in a food processor with the salt, vinegar powder and sugar, grind until your desired texture is reached. Transfer to a storage container, add the oil back in along with the fried peanuts and season to taste. Stir to combine. Allow to marinate for 24 hours, taste and adjust seasoning as needed.
New video on the YouTube 🏄🏽‍♂️
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goatboyintl
New video on the YouTube 🏄🏽‍♂️
I get a lot of questions about my gear, so i started a series going through my favorites! Comment “LIST” and I’ll send you the full list.
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goatboyintl
I get a lot of questions about my gear, so i started a series going through my favorites! Comment “LIST” and I’ll send you the full list.
This one is a banger! Personally I love it on a taco de pollo al carbon but it goes on anything. 🔥 drop a comment and I’ll send you the recipe. #salsa101
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goatboyintl
This one is a banger! Personally I love it on a taco de pollo al carbon but it goes on anything. 🔥 drop a comment and I’ll send you the recipe. #salsa101
This tostada is soooo 🔥
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goatboyintl
This tostada is soooo 🔥
está salsa no tiene madre salsa campechana cremosa yield: 2 cups + 3 tbsp 340g roma tomatoes, whole 334g tomatillos, whole 45g garlic, whole and unpeeled 65g white onion, large chunks 17g habanero chiles, whole 34g serrano chiles, whole 5g diamond crystal kosher salt 3g knorr chicken powder 75g neutral oil preheat your broiler on high. place the tomatoes, tomatillos, onion, garlic, habaneros, and serranos on a sheet tray and broil until everything is deeply charred and tender. pull the chiles around 8 minutes. the tomatoes, tomatillos, and onion will take closer to 17 minutes. destem the chiles and peel the garlic. heat the oil over medium and fry the roasted garlic until golden and tender. add the roasted onion and chiles and cook for about 4 minutes, stirring, until everything is very soft. let that mixture cool slightly, then add the onion, garlic, chiles, oil, salt, and knorr to a blender and puree until very smooth. add the roasted tomatoes and tomatillos and blend again until smooth and creamy. add a splash of water if it’s too thick. taste and adjust seasoning as needed. creamy without crema. spicy, smoky, and stupid good. #salsa101
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goatboyintl
está salsa no tiene madre salsa campechana cremosa yield: 2 cups + 3 tbsp 340g roma tomatoes, whole 334g tomatillos, whole 45g garlic, whole and unpeeled 65g white onion, large chunks 17g habanero chiles, whole 34g serrano chiles, whole 5g diamond crystal kosher salt 3g knorr chicken powder 75g neutral oil preheat your broiler on high. place the tomatoes, tomatillos, onion, garlic, habaneros, and serranos on a sheet tray and broil until everything is deeply charred and tender. pull the chiles around 8 minutes. the tomatoes, tomatillos, and onion will take closer to 17 minutes. destem the chiles and peel the garlic. heat the oil over medium and fry the roasted garlic until golden and tender. add the roasted onion and chiles and cook for about 4 minutes, stirring, until everything is very soft. let that mixture cool slightly, then add the onion, garlic, chiles, oil, salt, and knorr to a blender and puree until very smooth. add the roasted tomatoes and tomatillos and blend again until smooth and creamy. add a splash of water if it’s too thick. taste and adjust seasoning as needed. creamy without crema. spicy, smoky, and stupid good. #salsa101
“Tepache” pickled cucumbers. Did this recipe for a dinner back in March and they were a hit. So easy to make! Recipe below 👇🏽 “TEPACHE” PICKLED CUCUMBER YIELD: 1 QT 750g Persian cucumber, sliced thin on a mandolin 355g pineapple juice 250g white vinegar 95g piloncillo 20g Mexican cinnamon 10g sea salt (I used sal de Colima) 1g black peppercorns, whole 1g star anise 1g chile de arbol 1g bay leaves, dry .5g coriander seeds, whole Sprinkle the salt over the cucumbers and allow to sit at room temp while you prepare the pickling liquid. Place the rest of the ingredients in an appropriately sized pot and bring to a boil and stir to incorporate the piloncillo. It needs to be dissolved. Remove from heat and steep until cooled. Strain and discard solids. Place cucumbers in an appropriately sized glass jar, pour picking liquid over the to cover. Store in the refrigerator overnight to pickle. Enjoy.
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goatboyintl
“Tepache” pickled cucumbers. Did this recipe for a dinner back in March and they were a hit. So easy to make! Recipe below 👇🏽 “TEPACHE” PICKLED CUCUMBER YIELD: 1 QT 750g Persian cucumber, sliced thin on a mandolin 355g pineapple juice 250g white vinegar 95g piloncillo 20g Mexican cinnamon 10g sea salt (I used sal de Colima) 1g black peppercorns, whole 1g star anise 1g chile de arbol 1g bay leaves, dry .5g coriander seeds, whole Sprinkle the salt over the cucumbers and allow to sit at room temp while you prepare the pickling liquid. Place the rest of the ingredients in an appropriately sized pot and bring to a boil and stir to incorporate the piloncillo. It needs to be dissolved. Remove from heat and steep until cooled. Strain and discard solids. Place cucumbers in an appropriately sized glass jar, pour picking liquid over the to cover. Store in the refrigerator overnight to pickle. Enjoy.
New YouTube video just dropped: Carne Asada 🙌🏽 head over to my channel and help us reach 100k 😊
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goatboyintl
New YouTube video just dropped: Carne Asada 🙌🏽 head over to my channel and help us reach 100k 😊
🦆 drop your recipe below! i’m late to the party, so school me 🙈
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goatboyintl
🦆 drop your recipe below! i’m late to the party, so school me 🙈

JONATHAN ZARAGOZA (@goatboyintl) Instagram Stats & Analytics

JONATHAN ZARAGOZA (@goatboyintl) has 470K Instagram followers with a 3.26% engagement rate over the past 12 months. Across 189 posts, JONATHAN ZARAGOZA received 1.53M total likes and 45.2M impressions, averaging 8.08K likes per post. This page tracks JONATHAN ZARAGOZA's performance metrics, top content, and engagement trends — updated daily.

JONATHAN ZARAGOZA (@goatboyintl) Instagram Analytics FAQ

How many Instagram followers does JONATHAN ZARAGOZA have?+
JONATHAN ZARAGOZA (@goatboyintl) has 470K Instagram followers as of September 2026.
What is JONATHAN ZARAGOZA's Instagram engagement rate?+
JONATHAN ZARAGOZA's Instagram engagement rate is 3.26% over the last 12 months, based on 189 posts.
How many likes does JONATHAN ZARAGOZA get on Instagram?+
JONATHAN ZARAGOZA received 1.53M total likes across 189 posts in the last 12 months, averaging 8.08K likes per post.
How many Instagram impressions does JONATHAN ZARAGOZA get?+
JONATHAN ZARAGOZA's Instagram content generated 45.2M total impressions over the last 12 months.