Lies From the Media That You Shouldn't Believe About Mexico... I Believed Them | Living in Mexico

Before moving to Mexico, there were a lot of things I believed about the country based on what I saw in the media, heard from other people, and was told to expect. After actually living in Mexico, my perspective has changed quite a bit. 🍴 MY NEW COOKBOOK IS HERE! ❤️ Valencia’s Table features 60+ simple, colorful plant-based recipes made with everyday ingredients. Grab your copy here: https://valenciashanelle.gumroad.com/... ⏱ Timestamps 00:00 Intro 00:29 Misconception #1: Mexico is Dangerous Everywhere 01:14 Misconception #2: Mexico is Hot 24/7 01:58 Misconception #3: Mexico is Underdeveloped/Only Foreigners Live in Luxury 02:32 Misconception #4: You Will Get Sick From the Food and Water 03:18 Dinner Time – Lentil Tortilla Soup Ingredients 1 tbsp olive oil ½ medium onion, diced 1 jalapeño, diced 2 cloves garlic, diced 1 medium tomato, diced 1 cup brown, rinsed 1 cup cooked corn 1 cup cooked beans 1 can (14.5 oz/411 g) diced tomatoes 4 cups vegetable broth or water 1 tsp ground cumin 1 tsp smoked paprika ½ tsp chili powder ½ tsp dried oregano ½ tsp garlic powder Salt and black pepper, to taste Juice of ½ lime For the Tortilla Strips 4 corn tortillas 1 tsp olive oil Pinch of salt For Topping: Fresh cilantro Lime wedges Sliced jalapeño Extra crispy tortilla strips Mexican cheese Sour cream Instructions 1. Make the tortilla strips. Preheat the oven or air fryer to 375°F (190°C). Slice the corn tortillas into thin strips and lightly toss with olive oil and salt. Air fry for 5–7 minutes or bake for 8–12 minutes, tossing halfway through, until golden and crispy. Set aside. 2. Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds. 3. Build the soup. Stir in the fresh tomato, cumin, smoked paprika, chili powder, oregano, and garlic powder. Cook for 1–2 minutes to allow the spices to become fragrant. 4. Cook the lentils. Add the lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil. Reduce the heat, cover, and simmer for about 20–25 minutes, or until the lentils are tender. 5. Add the beans and corn. Stir in the black beans and corn. Simmer uncovered for another 5 minutes. If the soup becomes too thick, add a splash of vegetable broth or water. 6. Finish the soup. Stir in the lime juice and season with salt and black pepper to taste. 7. Serve. Ladle the soup into bowls and top generously with crispy tortilla strips, cilantro, jalapeño, cheese, sour cream, and a squeeze of fresh lime. #livinginmexico #nomadlife #solotravel