Is $250 Pesos ($14.37 USD) Enough for Groceries in Mexico?

This week I’m sharing what grocery shopping looks in like for me here in Ajijic, Mexico on a $250 pesos ($14.37 USD) budget. 🛒✨ Living here has completely shifted my relationship with food. Instead of rushing through drive-thrus, I slow down, walk to local markets, and build simple meals from what’s fresh and affordable. ⏱ Timestamps 00:00 Intro 03:40 Dinner Time Below are all the recipes featured in the video 💛 🥗 Taco Salad Full step-by-step instructions are shown in the video. Ingredients: • ¼ head lettuce • ½ cup black beans • ½ cup lentils • ½ can corn • ½ tomato • ½ avocado • ½ onion • Cilantro • 3–4corn tortillas 🌽Nachos Ingredients: ¼ head of lettuce, chopped ½ cup cooked black beans ½ cup cooked lentils ½ can corn ½ tomato, diced ½ avocado ½ onion, diced Handful of cilantro 5–6 corn tortillas Salt + lime juice to taste Homemade Corn Tortillas (Optional but Recommended) Ingredients: 1 cup corn flour ¾ cup warm water (you may need to adjust and add more) ¼ tsp salt Homemade “Dorito” Seasoning Ingredients: ½ tsp smoked paprika ½ tsp garlic powder ½ tsp cumin ½ tsp turmeric ½ tsp brown sugar ½ tsp Tajin Salt & pepper Instructions: Mix corn flour, salt, and warm water until soft dough forms. Divide into balls and sit covered with a damp towel for 10 minutes. Use a tortilla press and press flat. Cook in dry skillet 30–60 seconds per side until lightly puffed. Set aside covered for 10 minutes to steam. Cut tortillas into triangles. Air fry at 350°F (175°C) for 8–12 minutes, shaking halfway through, until golden and crispy. Top with black beans, lentils, corn, lettuce, tomato, avocado, onion, and cilantro. Finish with lime juice, Valentina hot sauce, and salt. Serve immediately. 🍌 Banana Pancakes Ingredients: ⅓ cup gluten free pancake mix ¼ cup water Flax egg (1 tbsp ground flax + 2½ tbsp water, let thicken 5 minutes) 1 banana, sliced Handful raspberries Honey for serving Instructions: Mix pancake mix, water, and flax egg until smooth. Dip banana slices into batter, coating both sides. Cook in a lightly oiled pan over medium heat for 2–3 minutes per side until golden. Serve with raspberries and drizzle with honey. 🍠 Sweet Potato & Lentil Soup Ingredients: 1 large sweet potato, peeled + diced ¾ cup cooked brown lentils ½ onion, diced 2 cloves garlic, minced 3 cups water (or enough to cover) Juice of ½ lime ½ tsp smoked paprika ½ tsp cinnamon ½ tsp turmeric Salt + black pepper 1–2 tsp olive oil Toppings: Thinly sliced red onion (for crisping) Fresh cilantro Extra lime Instructions: Heat oil in a pot over medium heat. Sauté onion 3–4 minutes until soft. Add garlic and cook 30 seconds. Add sweet potato and spices. Pour in water. Simmer 15–20 minutes until soft. Blend until completely smooth. Simmer 3–5 minutes. Quick Crispy Onion Topping: Slice red onion very thin. Toss lightly with pinch of salt. Fry until crispy. Cool completely and crumble over soup with cilantro and extra lime. 🫐 Oatmeal Berry Bars Berry Filling: 2 cups frozen raspberries 1½ tbsp honey 1 tbsp lime juice ½ tsp vanilla extract Oat Crumble Base & Topping: 2 cups rolled oats 1 cup oat flour (blend oats into flour) ½ cup brown sugar ½ tsp cinnamon ¼ tsp sea salt ½ cup melted coconut oil 2 tbsp honey 1 tsp vanilla extract Instructions: Preheat oven to 350°F (175°C). Line pan with parchment paper. Simmer berries, honey, lime juice, and vanilla for 8–10 minutes until thickened. Cool 10 minutes. Mix oats, oat flour, brown sugar, cinnamon, and salt. Stir in coconut oil, honey, and vanilla until crumbly. Press ⅔ of mixture firmly into pan. Spread berry filling evenly over base. Sprinkle remaining crumble on top. Bake 35–40 minutes until golden and bubbly. Chill 1 hour, then refrigerate 3–4 hours (or overnight) before slicing. #mexicotravel #nomadlife #budgetshopping