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Corn and @Lemon Square Cheese Cake isn’t a combo you see every day, but somehow it just works. 🌽 The sweet corn brings that nostalgic Filipino dessert flavor, and Cheese Cake adds these crumbly little bites that make every scoop more interesting. Lemon Square Cheese Cake worked really well because it’s already soft and creamy, so it blends perfectly into the base. After trying out this hack, I honestly get the hype now. #LemonSquareCheeseCake #SummerTreatHack
2.13M
5.97K
54
4mo ago
arionzmarin
Corn and @Lemon Square Cheese Cake isn’t a combo you see every day, but somehow it just works. 🌽 The sweet corn brings that nostalgic Filipino dessert flavor, and Cheese Cake adds these crumbly little bites that make every scoop more interesting. Lemon Square Cheese Cake worked really well because it’s already soft and creamy, so it blends perfectly into the base. After trying out this hack, I honestly get the hype now. #LemonSquareCheeseCake #SummerTreatHack
Talong Katsudon 🍆 I took the idea of katsudon and built it around one of my favorite Filipino ingredients, roasted talong. Breaded and fried until crisp, then finished in a sweet-savory katsudon sauce with onions and egg, all served over rice. Most of the flavors here are Japanese, but that charred talong makes all the difference. It brings that smoky, familiar taste that instantly feels Filipino and keeps the dish grounded. Crispy, saucy, and comforting in the best way. Tag someone who’d be down to try this mashup!
722K
58.9K
297
7mo ago
arionzmarin
Talong Katsudon 🍆 I took the idea of katsudon and built it around one of my favorite Filipino ingredients, roasted talong. Breaded and fried until crisp, then finished in a sweet-savory katsudon sauce with onions and egg, all served over rice. Most of the flavors here are Japanese, but that charred talong makes all the difference. It brings that smoky, familiar taste that instantly feels Filipino and keeps the dish grounded. Crispy, saucy, and comforting in the best way. Tag someone who’d be down to try this mashup!
What if we turned Ilocos Empanada…. into a Taco? 🌮🔥 What I really love about this version is the fresh elements. Since it’s open face, you can actually play around with the toppings a bit more. I didn’t change much, just swapped the usual cooked papaya for atchara so you get that sharp, pickled bite. Everything else stays pretty true to the original, except for the raw onions and coriander to brighten it up. The shell is still my favorite part. Super crispy, holds its shape, and gives that signature crunch that makes Ilocos empanada so special. And of course, the longganisa is the real flavor bomb here. Garlicky, savory, and bold. Same soul, just fresher and a little more fun.
314K
28.2K
148
6mo ago
arionzmarin
What if we turned Ilocos Empanada…. into a Taco? 🌮🔥 What I really love about this version is the fresh elements. Since it’s open face, you can actually play around with the toppings a bit more. I didn’t change much, just swapped the usual cooked papaya for atchara so you get that sharp, pickled bite. Everything else stays pretty true to the original, except for the raw onions and coriander to brighten it up. The shell is still my favorite part. Super crispy, holds its shape, and gives that signature crunch that makes Ilocos empanada so special. And of course, the longganisa is the real flavor bomb here. Garlicky, savory, and bold. Same soul, just fresher and a little more fun.
Waterless chicken tinola 🍲🍎 I saw this viral chicken soup going around where you cook a whole chicken with fruits and vegetables, no water added, and I had to try it with tinola. I barely changed anything from the classic tinola, I just added apples and cabbage to help build the broth, and it honestly works. I did go the extra step of removing the aromatics for a cleaner soup, but you can definitely keep them in. The apples add a subtle, rounded sweetness that balances really well with the ginger and chicken, without overpowering the dish. It still tastes like tinola, just with a deeper, more layered broth. Would you try this version? Tag someone who loves tinola!
137K
4.90K
120
7mo ago
arionzmarin
Waterless chicken tinola 🍲🍎 I saw this viral chicken soup going around where you cook a whole chicken with fruits and vegetables, no water added, and I had to try it with tinola. I barely changed anything from the classic tinola, I just added apples and cabbage to help build the broth, and it honestly works. I did go the extra step of removing the aromatics for a cleaner soup, but you can definitely keep them in. The apples add a subtle, rounded sweetness that balances really well with the ginger and chicken, without overpowering the dish. It still tastes like tinola, just with a deeper, more layered broth. Would you try this version? Tag someone who loves tinola!
Tonkatsu Kare-Kare 🍛🐷 What happens when Japanese curry meets Filipino kare-kare? A rich, nutty curry sauce, crispy tonkatsu, fresh vegetables, and bagoong to bring everything together. Definitely one of those dishes that tastes even better than it sounds.
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10.9K
69
1mo ago
arionzmarin
Tonkatsu Kare-Kare 🍛🐷 What happens when Japanese curry meets Filipino kare-kare? A rich, nutty curry sauce, crispy tonkatsu, fresh vegetables, and bagoong to bring everything together. Definitely one of those dishes that tastes even better than it sounds.
Sweet mango, salty bagoong, and creamy coconut. 🥭 A familiar Filipino combo, just seen in a new way. That’s the kind of discovery you’ll find at IFEX Philippines. From flavors to the people and products behind them, there’s always something new to explore. See you at IFEX Philippines, May 21 to 23 at the World Trade Center. 👋 #IFEXPhilippines2026 #FOODPhilippines #CITEM
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10.2K
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4mo ago
arionzmarin
Sweet mango, salty bagoong, and creamy coconut. 🥭 A familiar Filipino combo, just seen in a new way. That’s the kind of discovery you’ll find at IFEX Philippines. From flavors to the people and products behind them, there’s always something new to explore. See you at IFEX Philippines, May 21 to 23 at the World Trade Center. 👋 #IFEXPhilippines2026 #FOODPhilippines #CITEM
Crispy Humba 🐷 One of Cebu's most iconic dishes, reimagined. For this version, I borrowed the crispy pork technique from Pad Moo Grob while keeping the rich, sweet, and savory flavors that make Humba so special. If you love learning the stories behind Filipino food, don't miss Taste Cebu: Heirloom Culinary Gallery at NUSTAR Resort Cebu this July 9–10. It's a unique experience that brings together history, storytelling, and the flavors that have shaped Cebuano cuisine. Get your tickets now via e-ticket.nustar.ph. @NUSTAR Resort Cebu #NUSTARCebu #NUSTAR
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9.29K
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1mo ago
arionzmarin
Crispy Humba 🐷 One of Cebu's most iconic dishes, reimagined. For this version, I borrowed the crispy pork technique from Pad Moo Grob while keeping the rich, sweet, and savory flavors that make Humba so special. If you love learning the stories behind Filipino food, don't miss Taste Cebu: Heirloom Culinary Gallery at NUSTAR Resort Cebu this July 9–10. It's a unique experience that brings together history, storytelling, and the flavors that have shaped Cebuano cuisine. Get your tickets now via e-ticket.nustar.ph. @NUSTAR Resort Cebu #NUSTARCebu #NUSTAR
Mala Sinigang 🌶️🥣 At first glance, you wouldn’t even guess this is sinigang. The aroma is all mala. Bold, spicy, and numbing. But once you take a spoonful, the sourness comes through right away. Rich, tangy, and deeply layered. I kept the broth clean and didn’t add milk like you would in a typical malatang hot pot, so the sinigang stays front and center. And cooking all the veggies down hot pot–style just made sense. Sinigang already has so many components, and every bite ends up a little different. It’s spicy, around a 6–7 out of 10, but really enjoyable. Definitely not your usual sinigang, but worth trying if you’re feeling creative. Tag someone who loves spicy food 🔥
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83
7mo ago
arionzmarin
Mala Sinigang 🌶️🥣 At first glance, you wouldn’t even guess this is sinigang. The aroma is all mala. Bold, spicy, and numbing. But once you take a spoonful, the sourness comes through right away. Rich, tangy, and deeply layered. I kept the broth clean and didn’t add milk like you would in a typical malatang hot pot, so the sinigang stays front and center. And cooking all the veggies down hot pot–style just made sense. Sinigang already has so many components, and every bite ends up a little different. It’s spicy, around a 6–7 out of 10, but really enjoyable. Definitely not your usual sinigang, but worth trying if you’re feeling creative. Tag someone who loves spicy food 🔥
Crispy Salmon Sisig 🐟 AKA the best, healthiest sisig you’ll ever have! 🙌 #sisig #filipino #FoodTok
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3.11K
28
6mo ago
arionzmarin
Crispy Salmon Sisig 🐟 AKA the best, healthiest sisig you’ll ever have! 🙌 #sisig #filipino #FoodTok
This might be one of the best Filipino dishes for batch cooking. 🌮 Kaldereta is one of those stews that just keeps getting better over time. The flavors deepen, the beef gets even richer, and honestly, it makes life a lot easier when you already have good food waiting for you at home. Lately, I’ve been trying to cook a little smarter too. One big cook session means less time at the stove throughout the week, a little less energy used, and way less food waste. Then when you’re tired of eating it with rice, you can turn it into something fun like these Kaldereta Tacos inspired by birria tacos. Rich, beefy kaldereta, crispy tortillas, melted cheese, and all that deep stew flavor in every bite.  I made this using tools from SM Home. Having the right setup at home just makes cooking feel so much easier and more intentional. Tag someone who would love this! #ForAllThingsHome #RediscoverSMHome
64.3K
6.84K
34
3mo ago
arionzmarin
This might be one of the best Filipino dishes for batch cooking. 🌮 Kaldereta is one of those stews that just keeps getting better over time. The flavors deepen, the beef gets even richer, and honestly, it makes life a lot easier when you already have good food waiting for you at home. Lately, I’ve been trying to cook a little smarter too. One big cook session means less time at the stove throughout the week, a little less energy used, and way less food waste. Then when you’re tired of eating it with rice, you can turn it into something fun like these Kaldereta Tacos inspired by birria tacos. Rich, beefy kaldereta, crispy tortillas, melted cheese, and all that deep stew flavor in every bite.  I made this using tools from SM Home. Having the right setup at home just makes cooking feel so much easier and more intentional. Tag someone who would love this! #ForAllThingsHome #RediscoverSMHome
Shawarma rice but leveled up 🔥🍖🍚 I’ve been seeing that viral kebab trick everywhere, so I had to give it a go. And it’s a game changer. Normally, local shawarma rice uses ground beef sautéed with spices until aromatic. It’s good, but this method takes it further. Flattening the beef between parchment until it’s paper thin, rolling it up tight, and cooking it creates those thin, charred, smoky pieces you’d find in kebab shops around the world. It ends up richer, more spiced, and way closer to an authentic kebab experience. And look… I’m Filipino. Of course I had to serve it over rice. Turmeric rice, fresh salad, garlic sauce, and that crisp beef on top? Perfection 👌 Who’s trying this next? 🔥 #kebab #shawarma
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1.65K
12
9mo ago
arionzmarin
Shawarma rice but leveled up 🔥🍖🍚 I’ve been seeing that viral kebab trick everywhere, so I had to give it a go. And it’s a game changer. Normally, local shawarma rice uses ground beef sautéed with spices until aromatic. It’s good, but this method takes it further. Flattening the beef between parchment until it’s paper thin, rolling it up tight, and cooking it creates those thin, charred, smoky pieces you’d find in kebab shops around the world. It ends up richer, more spiced, and way closer to an authentic kebab experience. And look… I’m Filipino. Of course I had to serve it over rice. Turmeric rice, fresh salad, garlic sauce, and that crisp beef on top? Perfection 👌 Who’s trying this next? 🔥 #kebab #shawarma
Steak Inasal 🔥🥩 Smoky, salty crust on the outside, juicy center inside, and that fat cap that just melts like butter. The beef is deeply flavorful and you can immediately taste the quality. This picanha from @lacarne.ph delivers exactly what premium meat should. Rich, tender, and full of character. Finished with an inasal chimichurri inspired by Bacolod. Bright lemongrass, calamansi, and that punchy balance to cut through the richness. Premium beef deserves bold flavors. 🔥🔥🔥 Tag a carnivore!
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4.27K
35
6mo ago
arionzmarin
Steak Inasal 🔥🥩 Smoky, salty crust on the outside, juicy center inside, and that fat cap that just melts like butter. The beef is deeply flavorful and you can immediately taste the quality. This picanha from @lacarne.ph delivers exactly what premium meat should. Rich, tender, and full of character. Finished with an inasal chimichurri inspired by Bacolod. Bright lemongrass, calamansi, and that punchy balance to cut through the richness. Premium beef deserves bold flavors. 🔥🔥🔥 Tag a carnivore!
Ube French Toast 💜🍞 A fun take on classic French toast with a Filipino twist. I love the idea of stacking things in layers and this feels a little extra, a little unique, and you get ube in every single bite. Thin slices of bread work best so you can spread the ube in between. Once stacked, it gets soaked in an egg mixture and pan-fried in butter until golden on the outside and soft all the way through. Soft, buttery, packed with ube. Perfect for breakfast, brunch, or even merienda.
40.6K
1.80K
9
6mo ago
arionzmarin
Ube French Toast 💜🍞 A fun take on classic French toast with a Filipino twist. I love the idea of stacking things in layers and this feels a little extra, a little unique, and you get ube in every single bite. Thin slices of bread work best so you can spread the ube in between. Once stacked, it gets soaked in an egg mixture and pan-fried in butter until golden on the outside and soft all the way through. Soft, buttery, packed with ube. Perfect for breakfast, brunch, or even merienda.
Piyanggang Paella Negra 🖤🥘 One of my favorite parts of this series is seeing just how far Filipino flavors can go while staying true to where they came from. For this dish, @ChefMiggyMoreno and I took the flavors of Piyanggang and brought them into a paella, letting burnt coconut take the place of squid ink while keeping the smoky, savory character of the original dish front and center. It’s a small nod to the shared history between Mindanao and Spain, and a reminder that Filipino food can keep evolving without losing its identity. Would you try this take on Piyanggang?
37.6K
2.20K
19
2mo ago
arionzmarin
Piyanggang Paella Negra 🖤🥘 One of my favorite parts of this series is seeing just how far Filipino flavors can go while staying true to where they came from. For this dish, @ChefMiggyMoreno and I took the flavors of Piyanggang and brought them into a paella, letting burnt coconut take the place of squid ink while keeping the smoky, savory character of the original dish front and center. It’s a small nod to the shared history between Mindanao and Spain, and a reminder that Filipino food can keep evolving without losing its identity. Would you try this take on Piyanggang?
Tortang Bistek 🥩🔥 I recently learned about meat jun, a Korean dish that became a local favorite in Hawaii. Beef dipped in flour & egg, then pan-fried until golden, tender inside with crisp edges. Instead of copying the flavors of meat jun, I took the same technique of dipping it in egg, but marinated the meat the bistek way. So you still get those familiar calamansi and soy flavors, just in a different form. Served over rice with onions, it all comes together in a really satisfying way. Tag someone who would absolutely devour this! 👀
37.3K
2.26K
16
7mo ago
arionzmarin
Tortang Bistek 🥩🔥 I recently learned about meat jun, a Korean dish that became a local favorite in Hawaii. Beef dipped in flour & egg, then pan-fried until golden, tender inside with crisp edges. Instead of copying the flavors of meat jun, I took the same technique of dipping it in egg, but marinated the meat the bistek way. So you still get those familiar calamansi and soy flavors, just in a different form. Served over rice with onions, it all comes together in a really satisfying way. Tag someone who would absolutely devour this! 👀
Bicol Express Pie 🥧🌶️🤯 Made this with @makalipie and this honestly tastes even better than we expected. The filling almost tastes like a curry pie. Creamy, spicy, buttery, rich, and soooo addicting. Might need to turn more Filipino dishes into pies now 👀 Let us know what we should try next!!
34.6K
2.12K
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3mo ago
arionzmarin
Bicol Express Pie 🥧🌶️🤯 Made this with @makalipie and this honestly tastes even better than we expected. The filling almost tastes like a curry pie. Creamy, spicy, buttery, rich, and soooo addicting. Might need to turn more Filipino dishes into pies now 👀 Let us know what we should try next!!
One of the most unique Filipino ingredients I’ve ever come across. 🥥🧂 Asin Tibuok is a traditional salt from Bohol made through a process that can take months, involving coconut husks, seawater, ash, and clay pots. Very few people still make it the traditional way today, which makes it feel even more special. I wanted the salt to really stand out, so I kept the dish simple. Steak cooked in coconut oil and finished with crispy latik made from slowly cooked coconut milk. Rich beef, deep coconut flavor, and a salt carrying generations of history and craftsmanship. Thank you @Tourism Promotions Board 🇵🇭 for the opportunity to see how Asin Tibuok is made up close and learn more about the people preserving this tradition. And of course, thank you La Carne for always providing incredible quality meats. 🥩 #tpbgovph #lovethephilippines #boholpanglaointernationalairport #visitcentralvisayas
33.2K
1.54K
16
3mo ago
arionzmarin
One of the most unique Filipino ingredients I’ve ever come across. 🥥🧂 Asin Tibuok is a traditional salt from Bohol made through a process that can take months, involving coconut husks, seawater, ash, and clay pots. Very few people still make it the traditional way today, which makes it feel even more special. I wanted the salt to really stand out, so I kept the dish simple. Steak cooked in coconut oil and finished with crispy latik made from slowly cooked coconut milk. Rich beef, deep coconut flavor, and a salt carrying generations of history and craftsmanship. Thank you @Tourism Promotions Board 🇵🇭 for the opportunity to see how Asin Tibuok is made up close and learn more about the people preserving this tradition. And of course, thank you La Carne for always providing incredible quality meats. 🥩 #tpbgovph #lovethephilippines #boholpanglaointernationalairport #visitcentralvisayas
Gising-Gising Kra Pao 🇹🇭🔥 Gising-Gising is already known for that super crunchy texture, thanks to the sigarilyas (winged beans), easily one of the most underrated veggies out there. And when you look closely, Gising-Gising and Pad Kra Pao actually share a lot: ground pork, chilies, aromatics, and even beans. The key differences? Gising-Gising brings the creaminess from coconut milk and the savory depth of bagoong, while Pad Kra Pao hits you with that salty-sweet sauce and the aroma of Thai basil. So I combined the two — wingbean crunch, Kra Pao sauce, a touch of coconut milk, and Thai basil to finish. The result is creamy, spicy, aromatic, and incredibly crunchy… a Filipino–Thai fusion that hits all the right notes over a bowl of hot rice. Share with someone who would love this ❤️
30.6K
916
9
9mo ago
arionzmarin
Gising-Gising Kra Pao 🇹🇭🔥 Gising-Gising is already known for that super crunchy texture, thanks to the sigarilyas (winged beans), easily one of the most underrated veggies out there. And when you look closely, Gising-Gising and Pad Kra Pao actually share a lot: ground pork, chilies, aromatics, and even beans. The key differences? Gising-Gising brings the creaminess from coconut milk and the savory depth of bagoong, while Pad Kra Pao hits you with that salty-sweet sauce and the aroma of Thai basil. So I combined the two — wingbean crunch, Kra Pao sauce, a touch of coconut milk, and Thai basil to finish. The result is creamy, spicy, aromatic, and incredibly crunchy… a Filipino–Thai fusion that hits all the right notes over a bowl of hot rice. Share with someone who would love this ❤️
Mushroom Sisig 🍄🔥w/my brother @kubo6ix We went all in on texture for this one. King oyster mushrooms for that meaty chew, oyster mushrooms for the crisp. So you get crispy and chewy in every bite, just like a proper sisig should be. It’s savory, punchy, and honestly tastes so good you won’t even miss the pork. Tag someone who’d devour this 🫶
28.3K
1.23K
10
6mo ago
arionzmarin
Mushroom Sisig 🍄🔥w/my brother @kubo6ix We went all in on texture for this one. King oyster mushrooms for that meaty chew, oyster mushrooms for the crisp. So you get crispy and chewy in every bite, just like a proper sisig should be. It’s savory, punchy, and honestly tastes so good you won’t even miss the pork. Tag someone who’d devour this 🫶
Beef Pares Sotanghon 🍜 It’s got everything you love. That sweet, savory broth, the slow-cooked beef, the aroma of soy, garlic, and star anise, just in a lighter, slurpable form. And that's where Good Life Premium Vermicelli comes in. Made from premium potato starch, it’s smooth, glossy, and perfectly firm, soaking up the broth beautifully while keeping its bite. It’s beef pares, reimagined. Simple, rich, and full of flavor in every bite. 🍲✨ Now it’s your turn! Share your version of this dish and show us how you #TasteTheGoodLife with #GoodLife @Good Life Kitchen Club INGREDIENTS: Beef & Broth - 1 kg beef brisket or shank, cut into large cubes - 2 tbsp oil - 1 large onion, sliced - Whites of 2-3 spring onions (keep whole) - 6 cloves garlic, minced - 1 knob ginger, sliced - 1 tbsp dark soy sauce - 3 tbsp Good Life Oyster Sauce - 2 tbsp muscovado sugar - 1 tbsp rice wine or Shaoxing wine (optional) - 4 pcs star anise - 1 cinnamon stick - 1 bay leaf - 1 tsp black peppercorns - 1 small piece dried orange peel (or fresh zest strip) - 1 tbsp sibot (optional, for depth) - 4-5 cups beef broth or water - 1 tbsp fish sauce (to taste) Optional: Add beef tendon for that chewy texture and richness. Noodles & Garnish - 250g Good Life Premium Vermicelli - Green onions, sliced - Fried garlic - Cilantro leaves - Chili oil (optional but recommended) INSTRUCTIONS: - Heat oil and sear the beef until browned on all sides. Set aside. - Sauté garlic, green onion, and ginger. Add muscovado sugar and let it melt and caramelize. Return the beef and coat it in the caramel. - Pour in soy sauce, oyster sauce, and rice wine. Add bay leaf, star anise, cinnamon, orange peel, peppercorns, and sibot. - Add tendon (if using), pour in beef broth, bring to a boil, then simmer 1.5–2 hours (or pressure cook 30–40 min) until tender. Season with fish sauce. - Cook Good Life Vermicelli until clear, glossy, and firm. Drain. - Assemble your bowl, and top with fried garlic, green onions, cilantro, and chili oil.
24.7K
1.04K
13
9mo ago
arionzmarin
Beef Pares Sotanghon 🍜 It’s got everything you love. That sweet, savory broth, the slow-cooked beef, the aroma of soy, garlic, and star anise, just in a lighter, slurpable form. And that's where Good Life Premium Vermicelli comes in. Made from premium potato starch, it’s smooth, glossy, and perfectly firm, soaking up the broth beautifully while keeping its bite. It’s beef pares, reimagined. Simple, rich, and full of flavor in every bite. 🍲✨ Now it’s your turn! Share your version of this dish and show us how you #TasteTheGoodLife with #GoodLife @Good Life Kitchen Club INGREDIENTS: Beef & Broth - 1 kg beef brisket or shank, cut into large cubes - 2 tbsp oil - 1 large onion, sliced - Whites of 2-3 spring onions (keep whole) - 6 cloves garlic, minced - 1 knob ginger, sliced - 1 tbsp dark soy sauce - 3 tbsp Good Life Oyster Sauce - 2 tbsp muscovado sugar - 1 tbsp rice wine or Shaoxing wine (optional) - 4 pcs star anise - 1 cinnamon stick - 1 bay leaf - 1 tsp black peppercorns - 1 small piece dried orange peel (or fresh zest strip) - 1 tbsp sibot (optional, for depth) - 4-5 cups beef broth or water - 1 tbsp fish sauce (to taste) Optional: Add beef tendon for that chewy texture and richness. Noodles & Garnish - 250g Good Life Premium Vermicelli - Green onions, sliced - Fried garlic - Cilantro leaves - Chili oil (optional but recommended) INSTRUCTIONS: - Heat oil and sear the beef until browned on all sides. Set aside. - Sauté garlic, green onion, and ginger. Add muscovado sugar and let it melt and caramelize. Return the beef and coat it in the caramel. - Pour in soy sauce, oyster sauce, and rice wine. Add bay leaf, star anise, cinnamon, orange peel, peppercorns, and sibot. - Add tendon (if using), pour in beef broth, bring to a boil, then simmer 1.5–2 hours (or pressure cook 30–40 min) until tender. Season with fish sauce. - Cook Good Life Vermicelli until clear, glossy, and firm. Drain. - Assemble your bowl, and top with fried garlic, green onions, cilantro, and chili oil.

Arion | Food Content Creator (@arionzmarin) Tiktok Stats & Analytics

Arion | Food Content Creator (@arionzmarin) has 21.5K Tiktok followers with a 3.96% engagement rate over the past 12 months. Across 56.0 videos, Arion | Food Content Creator received 177K total likes and 4.51M views, averaging 3.17K likes per video. This page tracks Arion | Food Content Creator's performance metrics, top content, and engagement trends — updated daily.

Arion | Food Content Creator (@arionzmarin) Tiktok Analytics FAQ

How many TikTok followers does Arion | Food Content Creator have?+
Arion | Food Content Creator (@arionzmarin) has 21.5K TikTok followers as of September 2026.
What is Arion | Food Content Creator's TikTok engagement rate?+
Arion | Food Content Creator's TikTok engagement rate is 3.96% over the last 12 months, based on 56.0 videos.
How many likes does Arion | Food Content Creator get on TikTok?+
Arion | Food Content Creator received 177K total likes across 56.0 videos in the last 12 months, averaging 3.17K likes per video.
How many TikTok views does Arion | Food Content Creator get?+
Arion | Food Content Creator's TikTok content generated 4.51M total views over the last 12 months.