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My most popular recipe to date
9.80M
86.0K
523
5d ago
nachocookin
My most popular recipe to date
Surreal Moment Thank you Pope Leo 🙏🏼
4.66M
288K
1.44K
11mo ago
nachocookin
Surreal Moment Thank you Pope Leo 🙏🏼
Let me know who I should cook for next ⬇️ Comment TALO to get my tallow
4.60M
136K
812
1mo ago
nachocookin
Let me know who I should cook for next ⬇️ Comment TALO to get my tallow
Bachelor Party Dinner for 20 Dudes
4.17M
33.9K
525
4mo ago
nachocookin
Bachelor Party Dinner for 20 Dudes
Who should I cook for next? comment TALO for the beef tallow I used in this video
3.75M
171K
344
1mo ago
nachocookin
Who should I cook for next? comment TALO for the beef tallow I used in this video
My rent depends on this dinner going well @talocreations If you want my beef tallow comment TALO Comment SAUCE and i'll send you the chimichurri recipe. Comment SALAD for the Tequila Caesar Salad recipe
3.06M
87.1K
674
8mo ago
nachocookin
My rent depends on this dinner going well @talocreations If you want my beef tallow comment TALO Comment SAUCE and i'll send you the chimichurri recipe. Comment SALAD for the Tequila Caesar Salad recipe
Have you ever tried Chimichurri? If you want my full recipe just comment SAUCE or RECIPE down below and I’ll send it to you
2.96M
12.9K
3.07K
8mo ago
nachocookin
Have you ever tried Chimichurri? If you want my full recipe just comment SAUCE or RECIPE down below and I’ll send it to you
Order my tallow in the link in bio | Comment TALO for the link to be sent to your DMs
2.92M
17.7K
142
3mo ago
nachocookin
Order my tallow in the link in bio | Comment TALO for the link to be sent to your DMs
Steak & Fries for 12 Huge shoutout to @gibsonssteakshop for hooking us up for steak night 🥩❤️
2.63M
72.1K
649
3mo ago
nachocookin
Steak & Fries for 12 Huge shoutout to @gibsonssteakshop for hooking us up for steak night 🥩❤️
2.20M
127K
867
3mo ago
nachocookin
BBQ Dinner for our Family of 10
2.11M
28.3K
294
2mo ago
nachocookin
BBQ Dinner for our Family of 10
Did this live up to the hype? Chimichurri Ingredients * 3 bundles fresh parsley, very finely chopped (flat-leaf only) * 1 bundle fresh cilantro very finely chopped * 3–4 cloves garlic, finely minced * 1–2 tbsp dried or fresh oregano * 1 shallot finely diced * 1 tsp red pepper flakes (use 1 fresh fresno pepper if you can find it) * 1 cup extra-virgin olive oil * 2–3 tbsp red or white wine vinegar * Salt and pepper to taste (start with ¾ tsp) Method 1. Finely chop the parsley and cilantro by hand. No food processor. Add all into a bowl. 2. Mince garlic and add to bowl 3. Dice up shallot, Fresno pepper (if using) and add to bowl 4. Add oregano, red pepper flakes, salt and pepper 5. Stir in vinegar. 6. Slowly add olive oil and mix until loose but spoonable. 7. Let rest at least 30 minutes (1–2 hours is better) before using. Caesar Salad Servings: 4-6 servings Prep Time: 15 minutes Ingredients For the Dressing • 1/4 cup fresh lemon juice (1-2 lemons) • 1/2 tsp Worcestershire sauce • 1 egg yolk • 2 anchovy fillets • 2 garlic cloves, minced • 1 tsp Dijon mustard • 1–2 tsp capers, mashed • 1 oz grated Parmesan • 1/2 cup extra virgin olive oil • 1 tablespoon tequila • Salt & freshly ground black pepper, to taste For the Salad • 12 oz romaine lettuce or 2 medium sized heads, torn into bite-sized pieces • 1 oz grated Parmesan • Optional: Croutons & extra capers for garnish Directions Mash anchovies, capers, and garlic into a paste in a wooden bowl. Mix in Dijon. Whisk in lemon juice, egg yolk, Worcestershire, tequila, and black pepper. Slowly drizzle in olive oil while whisking until creamy. Stir in Parmesan and adjust seasoning. Add romaine and toss to coat. Top with extra Parmesan, croutons, and capers (optional). Serve immediately.
2.02M
95.8K
248
1mo ago
nachocookin
Did this live up to the hype? Chimichurri Ingredients * 3 bundles fresh parsley, very finely chopped (flat-leaf only) * 1 bundle fresh cilantro very finely chopped * 3–4 cloves garlic, finely minced * 1–2 tbsp dried or fresh oregano * 1 shallot finely diced * 1 tsp red pepper flakes (use 1 fresh fresno pepper if you can find it) * 1 cup extra-virgin olive oil * 2–3 tbsp red or white wine vinegar * Salt and pepper to taste (start with ¾ tsp) Method 1. Finely chop the parsley and cilantro by hand. No food processor. Add all into a bowl. 2. Mince garlic and add to bowl 3. Dice up shallot, Fresno pepper (if using) and add to bowl 4. Add oregano, red pepper flakes, salt and pepper 5. Stir in vinegar. 6. Slowly add olive oil and mix until loose but spoonable. 7. Let rest at least 30 minutes (1–2 hours is better) before using. Caesar Salad Servings: 4-6 servings Prep Time: 15 minutes Ingredients For the Dressing • 1/4 cup fresh lemon juice (1-2 lemons) • 1/2 tsp Worcestershire sauce • 1 egg yolk • 2 anchovy fillets • 2 garlic cloves, minced • 1 tsp Dijon mustard • 1–2 tsp capers, mashed • 1 oz grated Parmesan • 1/2 cup extra virgin olive oil • 1 tablespoon tequila • Salt & freshly ground black pepper, to taste For the Salad • 12 oz romaine lettuce or 2 medium sized heads, torn into bite-sized pieces • 1 oz grated Parmesan • Optional: Croutons & extra capers for garnish Directions Mash anchovies, capers, and garlic into a paste in a wooden bowl. Mix in Dijon. Whisk in lemon juice, egg yolk, Worcestershire, tequila, and black pepper. Slowly drizzle in olive oil while whisking until creamy. Stir in Parmesan and adjust seasoning. Add romaine and toss to coat. Top with extra Parmesan, croutons, and capers (optional). Serve immediately.
Dinner for a Family of 10: Hanger Steaks & Chimichurri Comment SAUCE for the chimichurri recipe
1.85M
52.3K
417
8mo ago
nachocookin
Dinner for a Family of 10: Hanger Steaks & Chimichurri Comment SAUCE for the chimichurri recipe
They always ask why I didn’t make more | full recipe ⬇️ Smoked to perfection with @harmosgrill flavored pellets Serves: 6–8 Total Time: ~2–3 hours (including marinade) Ingredients Chicken 3–4 lbs bone-in, skin-on chicken thighs (non-negotiable) 3–4 tbsp spicy brown mustard 2 tbsp Cuso’s Hot Honey Seasoning 2 tbsp Cuso’s Roasted Garlic & Onion Seasoning Grill / Smoke Harmos wood pelletsSpanish Barbecue Pirate Turkish Barbecue Traveler Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Instructions 1. Marinate the Chicken Add chicken thighs to a large bowl. Coat fully with spicy brown mustard. Season generously with Cuso’s Hot Honey + Roasted Garlic & Onion seasoning. Mix until evenly coated. Cover and refrigerate for at least a few hours (overnight preferred). 2. Preheat the Grill Preheat your pellet grill to 350°F. Load with Harmos pellets (Spanish Barbecue Pirate + Turkish Barbecue Traveler) for deep smoky flavor with paprika, garlic, rosemary, and spice notes. 3. Make the Jalapeño Green Sauce Add jalapeños, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning or heat. Chill until ready to serve. 4. Smoke the Chicken Place chicken directly on the grill grates. Cook for about 1 hour, until internal temp reaches 160°F. 5. Crank the Heat Increase grill temp to 500°F. Cook until chicken hits 180°F internal and skin gets crispy with great color. 6. Serve Remove from grill and rest a few minutes. Serve with the jalapeño green sauce on the side or drizzled over top. #HarmosGrill #HarmosWoodPellets #HarmosFlavoredPellets
1.55M
46.3K
307
5mo ago
nachocookin
They always ask why I didn’t make more | full recipe ⬇️ Smoked to perfection with @harmosgrill flavored pellets Serves: 6–8 Total Time: ~2–3 hours (including marinade) Ingredients Chicken 3–4 lbs bone-in, skin-on chicken thighs (non-negotiable) 3–4 tbsp spicy brown mustard 2 tbsp Cuso’s Hot Honey Seasoning 2 tbsp Cuso’s Roasted Garlic & Onion Seasoning Grill / Smoke Harmos wood pelletsSpanish Barbecue Pirate Turkish Barbecue Traveler Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Instructions 1. Marinate the Chicken Add chicken thighs to a large bowl. Coat fully with spicy brown mustard. Season generously with Cuso’s Hot Honey + Roasted Garlic & Onion seasoning. Mix until evenly coated. Cover and refrigerate for at least a few hours (overnight preferred). 2. Preheat the Grill Preheat your pellet grill to 350°F. Load with Harmos pellets (Spanish Barbecue Pirate + Turkish Barbecue Traveler) for deep smoky flavor with paprika, garlic, rosemary, and spice notes. 3. Make the Jalapeño Green Sauce Add jalapeños, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning or heat. Chill until ready to serve. 4. Smoke the Chicken Place chicken directly on the grill grates. Cook for about 1 hour, until internal temp reaches 160°F. 5. Crank the Heat Increase grill temp to 500°F. Cook until chicken hits 180°F internal and skin gets crispy with great color. 6. Serve Remove from grill and rest a few minutes. Serve with the jalapeño green sauce on the side or drizzled over top. #HarmosGrill #HarmosWoodPellets #HarmosFlavoredPellets
First seafood boil ever. 10 people. No pressure | Full recipe ⬇️ Seafood Boil Serves: ~10 people Cook Time: ~1 hour (plus soak) Ingredients Seafood & Proteins 6 lb large shrimp (shell-on, preferably head-on) 5 lb snow crab legs 3 lb andouille sausage, cut into 4–5” pieces Vegetables & Add-Ins 4–5 lb red potatoes 10–12 ears corn, halved 4 large yellow onions, halved 4–6 whole heads garlic, halved horizontally 6–8 lemons, halved Seasoning 1½–2 cups Tony Chachere’s Crawfish, Shrimp & Crab Boil ¾–1 cup Tony Chachere’s More Spice Seasoning 6 bay leaves Finish 2 sticks butter 1–2 tsp Tony Chachere’s More Spice Instructions 1. Build the boil Fill a large outdoor boil pot about ¾ full with water. Add: Crawfish Boil More Spice Bay leaves Onions Garlic Lemons Bring to a rolling boil and let it boil 20–30 minutes to fully season the water. Tip: Taste the water. It should be salty, spicy, and lemony. 2. Potatoes first Add potatoes and boil 15 minutes. 3. Sausage + corn Add andouille sausage and corn. Boil 5 minutes. 4. Seafood Add crab legs and boil 5 minutes. Add shrimp and boil 2–3 minutes, just until pink. Turn off the heat. 5. Soak Let everything soak in the seasoned water for 20–30 minutes. 6. Finish Melt butter & drizzle over the boil after dumping. Sprinkle a little bit of Tony’s More Spice on top To Serve Dump onto a table lined with food-safe parchment or butcher paper. Serve hot with: Extra Tony’s Hot sauce Plenty of napkins No forks required.
1.54M
34.6K
486
7mo ago
nachocookin
First seafood boil ever. 10 people. No pressure | Full recipe ⬇️ Seafood Boil Serves: ~10 people Cook Time: ~1 hour (plus soak) Ingredients Seafood & Proteins 6 lb large shrimp (shell-on, preferably head-on) 5 lb snow crab legs 3 lb andouille sausage, cut into 4–5” pieces Vegetables & Add-Ins 4–5 lb red potatoes 10–12 ears corn, halved 4 large yellow onions, halved 4–6 whole heads garlic, halved horizontally 6–8 lemons, halved Seasoning 1½–2 cups Tony Chachere’s Crawfish, Shrimp & Crab Boil ¾–1 cup Tony Chachere’s More Spice Seasoning 6 bay leaves Finish 2 sticks butter 1–2 tsp Tony Chachere’s More Spice Instructions 1. Build the boil Fill a large outdoor boil pot about ¾ full with water. Add: Crawfish Boil More Spice Bay leaves Onions Garlic Lemons Bring to a rolling boil and let it boil 20–30 minutes to fully season the water. Tip: Taste the water. It should be salty, spicy, and lemony. 2. Potatoes first Add potatoes and boil 15 minutes. 3. Sausage + corn Add andouille sausage and corn. Boil 5 minutes. 4. Seafood Add crab legs and boil 5 minutes. Add shrimp and boil 2–3 minutes, just until pink. Turn off the heat. 5. Soak Let everything soak in the seasoned water for 20–30 minutes. 6. Finish Melt butter & drizzle over the boil after dumping. Sprinkle a little bit of Tony’s More Spice on top To Serve Dump onto a table lined with food-safe parchment or butcher paper. Serve hot with: Extra Tony’s Hot sauce Plenty of napkins No forks required.
Christmas Eve Dinner | Maine Lobster Linguine 🦞🍝🎄 Comment LOBSTER and I’ll DM you the recipe
1.38M
73.5K
5.34K
8mo ago
nachocookin
Christmas Eve Dinner | Maine Lobster Linguine 🦞🍝🎄 Comment LOBSTER and I’ll DM you the recipe
My rent is on the line again Comment TALO for my beef tallow
1.38M
45.3K
1.29K
4mo ago
nachocookin
My rent is on the line again Comment TALO for my beef tallow
Happy National BBQ Day @webergrills
1.38M
5.52K
198
4mo ago
nachocookin
Happy National BBQ Day @webergrills
Who should I cook for next?
1.34M
110K
367
3mo ago
nachocookin
Who should I cook for next?
If Michelin star camping was a thing | Iberico Surf & Turf au Poivre 🐖 @eat.campogrande 🦞 @fultonfishmarket Tallow from @talocreations - comment TALO for a special discount from me
1.19M
65.8K
232
4mo ago
nachocookin
If Michelin star camping was a thing | Iberico Surf & Turf au Poivre 🐖 @eat.campogrande 🦞 @fultonfishmarket Tallow from @talocreations - comment TALO for a special discount from me

Nacho Fuentes (@nachocookin) Instagram Stats & Analytics

Nacho Fuentes (@nachocookin) has 249K Instagram followers with a 2.92% engagement rate over the past 12 months. Across 374 posts, Nacho Fuentes received 3.23M total likes and 113M impressions, averaging 8.62K likes per post. This page tracks Nacho Fuentes's performance metrics, top content, and engagement trends — updated daily.

Nacho Fuentes (@nachocookin) Instagram Analytics FAQ

How many Instagram followers does Nacho Fuentes have?+
Nacho Fuentes (@nachocookin) has 249K Instagram followers as of September 2026.
What is Nacho Fuentes's Instagram engagement rate?+
Nacho Fuentes's Instagram engagement rate is 2.92% over the last 12 months, based on 374 posts.
How many likes does Nacho Fuentes get on Instagram?+
Nacho Fuentes received 3.23M total likes across 374 posts in the last 12 months, averaging 8.62K likes per post.
How many Instagram impressions does Nacho Fuentes get?+
Nacho Fuentes's Instagram content generated 113M total impressions over the last 12 months.