Is $250 Pesos Enough for Groceries in Mexico? Here's What I Got | Budgeting in Ajijic, Mexico

Описание: This week I’m sharing what grocery shopping looks like for me here in Mexico on a $250 pesos ($14.56 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.

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