Key Averages
Nicholas Gilman
Instagram Profile
Nicholas Gilman’s Instagram is projected to grow by - / day
Projection based on recent performance trends.Followers Graph

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Nicholas Gilman — Instagram Follower Projections
Projected growth from past data. Actuals may vary with trends or algorithm shifts.
Time Until | Date | Followers | Posts | Growth |
---|---|---|---|---|
Live | 10,193 | 4,574 | — | |
Not enough data. |

Nicholas Gilman has an Instagram engagement rate of 0.42%
Nicholas Gilman Historical Stats
Latest 15 entries. Daily follower gains and drops.

Nicholas Gilman can charge up to $1 USD per Instagram post.
Typical range: $1 – $1 USDNicholas Gilman’s Influence Rate
Export CSVNicholas Gilman shows an influence rate of 0.42%, suggesting a reach of ~40 per post.
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Nicholas Gilman (@goodfoodmexicocity) — 10K FollowersEngagement: 0.42% · Avg. Likes: 40 · Avg. Comments: 3
FAQ – Nicholas Gilman Instagram Stats
Common questions about Nicholas Gilman’s Instagram analytics.
- Mexico City “Americanized”? I don’t THINK so! I read a recent, misguided article in the New York Times on the so-called “American” influence on Mexico City’s food scene with growing dismay. As a food writer living here since 1998, I’ve spent more than two decades documenting the city’s evolving tastes. The piece oversimplifies—and distorts—a far more complex reality. Mexico City has long been cosmopolitan. European-style cafés, German beer halls, Spanish tabernas, Chinese-owned “cafés de chinos” and the American-founded Sanborns all predate mass tourism and “digital nomads.” Thirty years ago the capital already offered small but strong representations of many world cuisines. Neither the so-called “Italian cafés,” Indian–Mexican fusion spot nor chef-driven taquerías cited in the piece fit a simplistic narrative of Americanization. What has truly fueled diversification is not a few thousand foreigners but a new generation of Mexican diners—citizens who travel, study abroad and return with a sophisticated appetite for international cuisines. Demand for everything from regional Chinese or Italian, Noma-influenced tasting menus, artisanal pizza and high-end sushi has grown steadily, driven mainly by Mexicans themselves. Hype from Michelin and social media may attract visitors, but most seats are filled by Mexican customers. The article also leans on the (grammatically incorrect) term “locals,” a vague label that invites stereotyping and sets up a false binary between “real” residents and outsiders. Finally, repeating anecdotes about street vendors “dumbing down” recipes for Americans (and I also refer to a previous, absurd article) is unsupported and misleading. Mexico City’s street food remains vibrant, varied and spicy. Globalization and culinary cross-pollination are not “colonization.” They’re how cities evolve—Mexico City included. #goodfoodmexico #goodfoodmexicocity #nicholasgilman nytimes nytimestravel *esta nota está en mi página en español
- Antojitos mágicos 😍• #GoodFoodMexicoCity #NicholasGilman #MexicanStreetFood #AuthenticEats #Antojitos #Malinalco
- Breakfast of champions….Du Te, Independencia 69 - see my site for details #comidachinacdmx #dimsumcdmx #goodfoodmexicocity #asianfoodcdmx