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Belinda Gonzalez

This creator shares recipes for a variety of Mexican dishes. Their videos often feature popular items like tacos, enchiladas, and various salsas. They also demonstrate how to make different types of aguas frescas, paletas, and other refreshing drinks. Many recipes include step-by-step instructions and ingredient lists, with some focusing on quick and easy meal solutions.

Where to find Belinda Gonzalez

Instagram ·homemade_always
Followers753K
Avg views229K
Engagement8.2%
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Stats updated September 2026 · Stats don't look quite right?

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What kind of content does Belinda Gonzalez make?

Belinda Gonzalez brings the vibrant flavors of Mexico to life on Instagram with her delicious recipes. Her feed is a feast for the eyes, showcasing everything from classic tacos and enchiladas to zesty salsas and refreshing aguas frescas. Belinda's approachable, step-by-step approach makes authentic Mexican cooking accessible, with a focus on both traditional favorites and quick, weeknight-friendly meals.

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Mexican Red Rice is one of those side dishes that goes with just about everything! I’m using @betterthanbouillon Roasted Chicken Base in place of regular chicken broth to add so much delicious flavor. Here’s how I make it! Ingredients 1/4 cup oil 2 cups jasmine rice About 1/3 cup chopped onion, chopped 3 Roma tomatoes 2 garlic cloves Small piece of onion 4 cups water 1 tablespoon + 1 teaspoon Better Than Bouillon Roasted Chicken Base Directions Heat the oil in a large pan over medium heat. Add the jasmine rice and toast, stirring often, until it turns a light golden color. Add the chopped onion and cook until softened. In a blender, add the Roma tomatoes, 2 garlic cloves, and a small piece of onion. Blend until completely smooth without adding any water. Pour the tomato mixture into the rice and give everything a good stir.( keep stirring until Continue stirring until most of the liquid has been absorbed) In a large measuring cup, add 4 cups of water and stir in 1 tablespoon of Better Than Bouillon Roasted Chicken Base until combined. Pour it into the rice and stir. Bring everything to a simmer, cover, reduce the heat to low, and cook for 20 minutes. After 20 minutes, turn off the heat and let the rice rest, covered, for another 10 minutes. Fluff with a fork and enjoy! #EverythingIsBetter #BetterThanBouillonPartner
Frijoles Charros! One of my favorite dishes to make. I used SunVista Pinto Beans to make it quick and easy, perfect for those last minute recipe ideas 😊🔥 Ingredients: 2 cans 29oz SunVista pinto beans, drained and rinsed 1 pack bacon, chopped 11 oz pork chorizo 6 hot dogs or sausage sliced 1 small white onion, diced 3 Roma tomatoes, diced 2 jalapeños, diced 6 garlic cloves, minced 4–5 cups chicken broth or water 1/2 tsp chicken bouillon (if using water) 2 cups chicharrones Cilantro, chopped Instructions: Cook the bacon until crispy, then remove and set aside. In the bacon grease, cook the onion, garlic, and jalapeños for a few minutes. Add the chorizo and cook until browned. Add the hot dogs and cook for a few minutes. Add the bacon back in, followed by the tomatoes. Add the beans and 4–5 cups water or chicken broth. If using water, add the chicken bouillon. Simmer for 20–30 minutes. Add the cilantro and chicharrones during the last 5-10 minutes. Taste and add salt if needed. Tip: don’t add more salt until the end because the chicharones are salty.
Looking for a spicy salsa verde recipe? Make this one 🔥🤤 Recipe: 1 pound Milpero tomatillos 2 jalapeños 6 serranos 1 garlic clove 1 bunch cilantro 1/2-1 cup water 1/2 small onion 1/2 Lime Chicken boullion
Let’s make a Machaca breakfast burrito! Hubbys request 🫶🏽🔥 Recipe: 1 (3.5 oz) package machaca 3 medium russet potatoes, peeled and diced 1 Roma tomato, diced About 1/3 small onion, diced 1 jalapeño, diced Garlic salt, to taste Black pepper, to taste Oil, for cooking Splash of water, if necessary Extra large flour tortillas Eggs Chihuahua cheese, shredded Salsa Instructions Heat a little oil in a skillet and add the diced potatoes. Season with garlic salt and pepper. Cook until the potatoes are tender and lightly golden. Add the onion and jalapeño and cook for a couple of minutes. Add the tomato, mix, and cook for another 1–2 minutes. Add the machaca and mix everything together. Add a small splash of water if needed. In a separate pan, add the eggs and cook until almost done. Add shredded Chihuahua cheese and let it melt into the eggs. Warm an extra large flour tortilla. Add the cheesy eggs, machaca and salsa. Roll it up into a burrito and enjoy.

Who is Belinda Gonzalez’s audience?

Belinda Gonzalez's audience is likely comprised of individuals interested in authentic Mexican cuisine, with a strong focus on popular dishes like tacos, enchiladas, and salsas, as well as refreshing beverages such as aguas frescas. Their intent signals suggest they are actively seeking recipes, cooking tips, and cultural insights related to Mexican food. With an impressive 8.19% engagement rate on Instagram, Belinda's audience demonstrates significantly higher engagement than industry benchmarks (TikTok ~3.0%, Instagram ~1.5%, YouTube ~2.0%), indicating a highly receptive and interactive community that values her content.

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