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472K
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43.8M
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1.45M
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35.5K
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181
engagement
3.35%
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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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4mo 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
4.99M
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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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8mo 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
2.81M
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3mo 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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3mo ago
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
1.80M
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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
1.66M
49.5K
1.12K
7mo ago
goatboyintl
tacos
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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2mo ago
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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7mo ago
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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12mo ago
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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2mo ago
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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12mo ago
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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9mo ago
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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1mo ago
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
🦆 drop your recipe below! i’m late to the party, so school me 🙈
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2mo ago
goatboyintl
🦆 drop your recipe below! i’m late to the party, so school me 🙈
this is a salsa i’ve been making for a while and it came from having an excess of fresh herbs on hand that i didn’t want to go bad. it has quickly turned into a staple in our house. it’s a great way to extend the life of any fresh herbs. check out the recipe in my bio or on @testkitchen ‘s website!
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4mo ago
goatboyintl
this is a salsa i’ve been making for a while and it came from having an excess of fresh herbs on hand that i didn’t want to go bad. it has quickly turned into a staple in our house. it’s a great way to extend the life of any fresh herbs. check out the recipe in my bio or on @testkitchen ‘s website!
Who’s the best celeb from st. Louis?! Bears’ Luther Burden ranks Jayson Tatum #1! #chicagobears #bostonceltics #jaysontatum #stlouis
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goatboyintl
Who’s the best celeb from st. Louis?! Bears’ Luther Burden ranks Jayson Tatum #1! #chicagobears #bostonceltics #jaysontatum #stlouis
new recipe for these incredible frijoles refritos is up on youtube. comment below 👇🏽 and i’ll send you the link.
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3mo ago
goatboyintl
new recipe for these incredible frijoles refritos is up on youtube. comment below 👇🏽 and i’ll send you the link.
Meet Jonathan Zaragoza, the newest ATK Resident! A Chicago-born chef shaped by his family’s legendary Birrieria Zaragoza, @goatboyintl has trained in some of the country’s top kitchens and is renowned for championing traditional regional Mexican cuisine. Grab his first ATK recipe at the link in our bio. ⁠
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goatboyintl
Meet Jonathan Zaragoza, the newest ATK Resident! A Chicago-born chef shaped by his family’s legendary Birrieria Zaragoza, @goatboyintl has trained in some of the country’s top kitchens and is renowned for championing traditional regional Mexican cuisine. Grab his first ATK recipe at the link in our bio. ⁠

JONATHAN ZARAGOZA (@goatboyintl) Instagram Stats & Analytics

JONATHAN ZARAGOZA (@goatboyintl) has 472K Instagram followers with a 3.35% engagement rate over the past 12 months. Across 181 posts, JONATHAN ZARAGOZA received 1.45M total likes and 43.8M impressions, averaging 7.99K 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 472K Instagram followers as of October 2026.
What is JONATHAN ZARAGOZA's Instagram engagement rate?+
JONATHAN ZARAGOZA's Instagram engagement rate is 3.35% over the last 12 months, based on 181 posts.
How many likes does JONATHAN ZARAGOZA get on Instagram?+
JONATHAN ZARAGOZA received 1.45M total likes across 181 posts in the last 12 months, averaging 7.99K likes per post.
How many Instagram impressions does JONATHAN ZARAGOZA get?+
JONATHAN ZARAGOZA's Instagram content generated 43.8M total impressions over the last 12 months.
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