20 Groceries Mexican Families Bought in the 70s When Money Was TIGHT

Hinzugefügt: 2026-05-13

[00:00:00]In 1973, the average Mexican family of six in San Antonio's West Side spent about $14 a week on groceries.

[00:00:09]That same [music] year, US food prices jumped 14.5% in 12 months.

[00:00:15]And OPEC was about to push them higher.

[00:00:18]Round steak hit $1.89 a pound.

[00:00:22]Wonder Bread cost 36 cents.

[00:00:24]Number 14 on this list came in a 5-lb block from a federal warehouse in Bexar County.

[00:00:31]Free if you stood in line.

[00:00:33]Number nine cost a single penny per packet and turned a glass of well water into something a kid would drink.

[00:00:41]Number one on this list fed a family of seven for under $3 a week.

[00:00:46]What most people miss about this list is that none of these groceries were luxuries.

[00:00:52]They were arithmetic done by women whose paycheck did not stretch.

[00:00:57]Hit subscribe before this list ends.

[00:01:00]Number 20, a paper sack of bolillos from the panaderia at closing time.

[00:01:06]The day-old bread cost half what the morning shelf charged. Sometimes a nickel for three rolls when a fresh one was 12 cents a piece.

[00:01:14]The lady behind the counter knew which mothers came at 6:00 in the evening.

[00:01:19]And she would push the basket forward without making them ask.

[00:01:22]You ate them split open with butter for breakfast or hollowed out and stuffed with refried beans for a torta de frijoles in your school lunch box.

[00:01:31]The crust had gone tough.

[00:01:33]The crumb had gone dry.

[00:01:35]Neither mattered. A bolillo soaked up caldo de pollo the way a fresh roll never could. And a torta made on day-old bread held its shape until lunch period at 12:15.

[00:01:47]The Mexican household budget in 1974 averaged about $98 a month for groceries.

[00:01:53]And that nickel mattered.

[00:01:56]Your mother knew the panadero's name.

[00:01:58]She knew his wife's name.

[00:02:00]She knew which day he baked extra and which day he ran short.

[00:02:05]That was how a working family bought bread in the '70s.

[00:02:09]Pause for 1 second.

[00:02:11]Number 19, a 4-lb tub of Armor Manteca from the bottom shelf at the carniceria.

[00:02:18]Lard cost about 35 cents a pound in 1973 and Crisco vegetable shortening ran nearly double that.

[00:02:26]Your abuela did the math without a calculator.

[00:02:29]The tub came home in a paper bag and once it was empty, the tub itself became a Tupperware substitute for leftover frijoles, leftover arroz, leftover anything.

[00:02:41]Manteca went into the pot before the onions, into the cazuela before the chile, into the masa before her hands started shaping.

[00:02:51]A spoonful melted in a dry pan and the whole kitchen smelled like Sunday by 10:00 in the morning.

[00:02:57]Doctors in 1977 told her to switch to corn oil and she nodded politely and did not.

[00:03:04]She had cooked with lard since she was 11. Her mother had cooked with lard and her tortillas would not behave any other way.

[00:03:12]By the time the science caught up in the early 2000s and admitted lard had no real link to heart disease, she had been cooking the same way for 50 years.

[00:03:23]Pause 1 second.

[00:03:24]Number 18, a 25-lb sack of Riceland long grain rice.

[00:03:30]The big sack cost about $6 in the middle '70s and lasted a household of six almost 2 months.

[00:03:38]Your mother poured a coffee can full into a pot, washed it three times until the water ran clear, and toasted it in a slick of manteca with garlic and a quarter onion before the tomato broth ever went in.

[00:03:54]That was arroz a la Mexicana, the way every tia in the Rio Grande Valley made it.

[00:04:00]And the only thing that changed from house to house was whether the peas came from a can or a freezer.

[00:04:08]The rice stretched a pound of ground beef into dinner for seven.

[00:04:13]It bulked out the caldo when chicken got expensive.

[00:04:16]It filled the bottom of the plate so the carne could be the smaller portion.

[00:04:22]The sack sat in the pantry on a folded dish towel.

[00:04:26]And when it got down to the last cup, she would shake the seams to catch every grain.

[00:04:32]Some mothers in San Antonio added a small handful of broken vermicelli to the toast the way an abuela in Monterrey would.

[00:04:41]The rice came out the color of a tobacco leaf and a single cup served seven people next to a ladle of frijoles.

[00:04:50]Number 17, fideo pasta in those skinny cellophane bags for 19 cents.

[00:04:58]Sopa de fideo was the cheapest hot meal a working mother could put on a table in 1975.

[00:05:05]And your tia made it three nights a week without apology.

[00:05:09]The thin noodles toasted in a pan of hot lard until they turned the color of caramel and the smell hit the front door before you crossed the threshold.

[00:05:18]Tomato, garlic, a bouillon cube of Knorr Suiza and water.

[00:05:23]That was the whole pot.

[00:05:26]A half bag of fideo, one Roma tomato from the bottom of the bin, and you fed five kids in 20 minutes.

[00:05:34]The bowl came to the table with a wedge of lime and a torn-up corn tortilla on top.

[00:05:40]You ate it on a school night with the Univision news playing on the kitchen radio low.

[00:05:45]A package of fideo cost less than a single can of Campbell's and your mother knew that down to the penny.

[00:05:52]The brand on the bag changed almost every year.

[00:05:55]La Moderna, La Sirena, whatever was on sale that Tuesday at the HEB on Zarzamora Street.

[00:06:03]The recipe never moved.

[00:06:06]Number 16, Bar-S hot dogs in the red and yellow plastic sleeve.

[00:06:12]Eight to a pack for around 59 cents and your mother sliced them on the diagonal into a pan of scrambled eggs for breakfast. Huevos con salchicha was a plate that fed three kids for about 30 cents a serving in the middle '70s.

[00:06:26]And it stayed on the breakfast table from kindergarten through middle school.

[00:06:31]The hot dogs got a hard sear in a slick of manteca like coins flipped on a hot griddle.

[00:06:38]The eggs went in last and a stack of corn tortillas sat warming on the comal.

[00:06:43]Some mornings she chopped them into a pot of pinto beans for frijoles con salchicha.

[00:06:48]Some mornings she split them lengthwise and laid them inside a folded tortilla with mustard and that was lunch. The Bar-S name was on the freezer of every tiendita from Brownsville to Bakersfield. Your father carried two in a wax paper sleeve to the construction site and he ate them cold by 10:30 in the morning.

[00:07:09]The pack went in the freezer with a sticker price still on it.

[00:07:13]Bar-S was not Mexican food. By 1979, it had become Mexican breakfast for 2 million households across the Southwest.

[00:07:23]Number 15, a 1-lb block of Velveeta in the gold foil box from the dairy aisle.

[00:07:29]Velveeta cost about 99 cents a pound in 1976 and the block lasted a family of six nearly 2 weeks because nobody ate it straight. It melted into a pot of frijoles for queso fundido on Saturday mornings.

[00:07:44]It went into the middle of a flour tortilla with a slice of bologna for the cheapest grilled sandwich a Mexican kid could pack.

[00:07:52]It topped a tray of Doritos at quinceañera receptions when the budget would not stretch to real cheese dip.

[00:07:59]The plastic-wrapped block sat in the icebox door and never went bad, never grew mold, never separated.

[00:08:07]Your tia Lupe in San Antonio used to shave it thin with a paring knife and laid on top of the rice while it steamed. And the kids fought over which corner of the pan got the most. Velveeta was not real cheese and everyone knew it. It was the cheese a working mother could afford and that mattered more than any label on the box.

[00:08:31]Number 14, the 5-lb block of USDA commodity cheese from the federal distribution warehouse in Bexar County.

[00:08:40]This is one of the deepest grocery memories a Mexican kid from the '70s and early '80s carries.

[00:08:46]And the story behind it goes further than the cheese itself.

[00:08:51]In 1973, dairy prices in the United States jumped 30% in a single year.

[00:08:57]The federal government, trying to keep dairy farmers from going under, agreed to buy unlimited milk, butter, and cheese at a guaranteed price.

[00:09:09]By the late '70s, the USDA was sitting on more than 500 million pounds of cheddar in refrigerated warehouses across 35 states, much of it slowly going past its sell-by date. In 1981, the Reagan administration began direct distribution to low-income households through the Temporary Emergency Food Assistance Program.

[00:09:32]And Mexican families across South Texas, the Central Valley, and East LA stood in line at parish halls to take home a 5-lb brick wrapped in brown wax paper.

[00:09:42]The part few people talk about is the look on my abuela's face the first time she carried that brick home. Equal parts shame and gratitude.

[00:09:50]Both feelings sitting in the same room.

[00:09:52]The block was bright orange, dense as a a stone, and you cut it with a butcher knife.

[00:09:58]It melted into queso, into enchiladas, into chilaquiles, into grilled cheese on Wonder Bread.

[00:10:06]It sat on the icebox shelf next to the manteca tub and the gallon of leche. And it lasted a household of seven almost a month.

[00:10:14]Your abuela called it queso del gobierno without irony.

[00:10:18]The standing in line was humbling.

[00:10:20]The cheese was a gift.

[00:10:23]Both things were true.

[00:10:25]By 1982, the program was distributing 56 million pounds of commodity cheese a month to households who otherwise could not afford it.

[00:10:34]And a generation of Mexican kids in the Southwest learned what melted cheese tasted like from a brick that came from a federal warehouse.

[00:10:43]The recipe was simple.

[00:10:45]The story behind the recipe was not.

[00:10:49]Number 13, a 1-lb brick of Maruchan ramen from the bottom shelf. When you needed lunch for under a dollar.

[00:10:58]Toyo Suisan opened the Maruchan plant in Irvine, California in 1977.

[00:11:04]>> [music] >> And within 2 years, a single packet of chicken ramen sold for 19 cents at carnicerias from East LA to the Westside.

[00:11:13]Your older brother boiled the noodles, drained half the seasoning packet because the salt was brutal, cracked an egg into the broth, and slid in two slices of Bar S hot dog.

[00:11:25]Ramen with huevo and salchicha fed a teenager between school and sports practice for under 30 cents.

[00:11:31]The package sat in a brick of 12 in the pantry.

[00:11:34]>> [music] >> And when the budget got thin in the last week before payday, your mother stretched supper by floating a packet of fideo-style ramen into a pot [music] of caldo de pollo with what was left of the chicken bones.

[00:11:47]Maruchan was not Mexican food.

[00:11:50]By 1982, it had become Mexican food anyway.

[00:11:54]The way a tiendita absorbs whatever feeds a family on the cheap.

[00:11:58]The chicken flavor packet was tossed in the trash by half the kids in the neighborhood who had figured out that a squeeze of lime, a chopped serrano, and a pinch of salt tasted better than the orange dust in the foil.

[00:12:12]Number 12, Carnation evaporated milk in the small 12-oz can with the red and white label.

[00:12:19]Evaporated milk cost about 25 cents a can in 1974.

[00:12:25]And your mother kept four cans on the pantry shelf at all times.

[00:12:29]It went into coffee in the morning when the milk ran out before payday.

[00:12:33]It went into the masa for tres leches at a cousin's birthday.

[00:12:37]It went into the arroz con leche on Saturday.

[00:12:41]It thinned the cajeta sauce. It enriched a pot of avena.

[00:12:45]The can opened with a triangle puncher, two holes on opposite sides, >> [music] >> and you poured it from a tin still cool from the pantry.

[00:12:53]Your abuela used the empty cans for everything. They held buttons. They held the coins for the laundromat. They sat under the sink to catch a slow drip from the pipes.

[00:13:04]A case of 12 cans cost less than $3 at HEB in 1976.

[00:13:11]And that case sat at the back of every Mexican kitchen from Tucson to Tampico.

[00:13:17]Number 11.

[00:13:19]Fresh eggs by the flat from the carniceria, 30 eggs in a cardboard tray for under a dollar.

[00:13:26]A grade A dozen at the supermarket cost about 60 cents in 1973.

[00:13:31]But the carniceria sold the whole flat for 89 cents. And your mother carried it home balanced on one hand with the change in her apron pocket.

[00:13:40]Eggs were the protein that did not run out.

[00:13:43]Huevos rancheros for breakfast on Saturday.

[00:13:46]Migas with leftover tortilla pieces for breakfast on Sunday.

[00:13:51]Egg salad on day-old bolillos for lunch on Monday.

[00:13:56]The flat sat on top of the refrigerator because there was no room inside. And the cardboard never made it to the trash.

[00:14:02]She used the trays as seedling planters for tomato starts in the spring. And the tomato starts went into the patch behind the carport.

[00:14:11]One flat fed the family for a week and a half.

[00:14:15]Your father took two hard-boiled eggs in a brown bag to the loading dock.

[00:14:19]Your sisters took deviled egg sandwiches to school.

[00:14:23]Nothing on that tray ever went to waste.

[00:14:27]Pause for 1 second. Number 10.

[00:14:29]A 50-lb sack of pinto beans tied at the top with twine from the Mexican grocery on Guadalupe Street.

[00:14:37]The big sack cost between $9 and $12 in the mid-1970s.

[00:14:42]And a mother who fed eight people did the math against the $1.29 per pound bags at HEB and never bought small again.

[00:14:52]The sack sat in a metal can with a lid sealed against the weevils.

[00:14:58]Every morning, she scooped a coffee canful, picked through the beans on a tin plate to catch the small stones from the harvest, rinsed them three times, and set them simmering with half an onion and a clove of garlic by 7:00.

[00:15:14]By noon, the kitchen smelled like Sunday.

[00:15:17]The pot of frijoles de la olla fed the family for 3 days with the broth thinned for the second night and the beans refried in lard for the third.

[00:15:27]A coffee mug of bean broth with a torn corn tortilla on top was breakfast for the youngest kids in the house.

[00:15:35]Pintos in a 50-lb sack were the foundation of the Mexican household budget in the 1970s.

[00:15:43]And your abuela could tell from the heft of the sack how many days she had left until the next pay envelope.

[00:15:51]Number nine, Kool-Aid packets.

[00:15:54]Two for a nickel from the candy aisle.

[00:15:58]A single packet made two quarts of sugary fruit drink. And your mother bought 10 at a time.

[00:16:05]Tropical Punch, Cherry, Grape, the dark red kind that stained a kid's mouth the color of a paleta.

[00:16:14]By 1975, a Kool-Aid packet was in 80% of American households with kids. And the Mexican household was no exception.

[00:16:24]The drink got mixed in a glass pitcher with a wooden spoon and two cups of sugar.

[00:16:30]The pitcher went into the icebox with a plate over the top because the lid had cracked years ago.

[00:16:36]On a hot day in McAllen, you drank it from a jelly jar with a single cube of ice from the freezer tray.

[00:16:43]And that drink was as American as apple pie.

[00:16:47]Your tia kept the empty packets in a kitchen drawer because she did not throw away anything that still had a label on it.

[00:16:54]Two for a nickel meant 10 gallons of cold sweet drink for a quarter. And that was math even a working mother could not argue with.

[00:17:05]Number eight, Bisquick.

[00:17:07]In the yellow box for pancakes, biscuits, and sopaipillas the kids could not stop eating.

[00:17:14]A 2-lb box cost about 49 cents in 1976 and lasted 3 weeks.

[00:17:21]Your mother poured it into a bowl, added water, and pressed it flat on the comal for a quick chapata when the masa ran out. She made dropped biscuits to soak up the caldo de res when the bolillos ran out.

[00:17:35]She fried pillows of dough in hot manteca and dusted them with cinnamon sugar for a Saturday dessert that cost about 12 cents to feed five kids.

[00:17:46]Bisquick was not Mexican.

[00:17:48]It became Mexican in the hands of a working tia who had to feed people without thinking about it.

[00:17:55]The yellow box sat next to the can of Carnation and a bag of masa seca.

[00:18:00]And your abuela never read the recipe on the back because she did not need to.

[00:18:04]She had been making biscuits by feel since 1955.

[00:18:08]On Sunday morning, the kitchen smelled like a panaderia at dawn.

[00:18:12]And the kids lined up for the first one off the comal with a hand under their chin to catch the powdered sugar.

[00:18:19]Number seven, a bag of masa seca corn masa harina from the bottom shelf. The foundation of every tortilla a Mexican mother made when the carniceria's fresh masa got too expensive.

[00:18:32]Masa seca arrived in the United States in 1977, exported from Gruma's plants in Monterrey.

[00:18:39]And within 3 years, it had reshaped how a Mexican family in the Southwest made tortillas at home.

[00:18:45]Before masa seca, fresh masa came from the molino.

[00:18:49]A small mill behind the carniceria where corn was nixtamalized overnight in lime water and ground in the morning.

[00:18:56]A pound of fresh masa cost about 35 cents in 1976.

[00:19:01]A 5-lb bag of masa seca cost $1.25 and lasted 2 weeks.

[00:19:07]The math was unforgiving.

[00:19:09]Your mother poured the powder into a wide bowl, added warm water, and worked it with her knuckles until the dough pulled away clean from the sides.

[00:19:18]The first tortilla of the comal was always for her.

[00:19:21]She tested the salt, the water ratio, the heat of the griddle. And only then did she start the stack for the family.

[00:19:30]A working mother in Houston who had grown up watching her own mother grind masa on a metate now made tortillas in 20 minutes from a paper bag.

[00:19:39]Some abuelas refused to use it and walked the extra eight blocks to the molino with a tin pail. Some embraced it because the kids needed lunch by 12 and the husband needed his almuerzo by 5:30 in the morning.

[00:19:54]Both choices were respect for the same tradition.

[00:19:58]By 1982, Maseca had a 40% share of the masa harina market in the Mexican-American Southwest.

[00:20:05]And a generation of mothers reshaped a 4,000-year-old recipe around a 5-lb paper bag because that bag let them keep their family fed without sacrificing the taste of home.

[00:20:17]The tortillas were not the same as the molinos.

[00:20:20]They were good enough.

[00:20:21]In my mother's kitchen in 1978, good enough was a gift.

[00:20:26]Number six, Carnation powdered milk in the red and white box.

[00:20:31]The milk a working mother bought when fresh milk got expensive and the kids still needed cereal in the morning.

[00:20:39]Powdered milk cost about $1.50 for a box that mixed up to 3 gallons in 1975.

[00:20:47]Half the price of fresh whole milk over the same volume.

[00:20:51]Your mother kept the box on the top shelf and pulled it down on the second-to-last day before payday.

[00:20:58]She mixed it in a glass pitcher with a long-handled spoon, let it chill for an hour, and poured it over cornflakes for the youngest kids without saying a word.

[00:21:09]The taste was thin and slightly chalky, and nobody at the kitchen table mentioned it.

[00:21:16]Powdered milk also went into the masa for buñuelos at Christmas, into the bowl for atole de avena on a cold morning, into the cazuela for arroz con leche when fresh milk would not stretch.

[00:21:31]Your abuela kept the empty box for receipts and bills, and the red label sat on the kitchen counter through three administrations.

[00:21:41]A working family that could not afford a gallon of milk every week could still afford a box of powdered.

[00:21:49]And that box kept cereal a possibility on a Tuesday morning.

[00:21:55]Number five, 1 lb of Chicken of the Sea tuna in the small flat can, 39 cents in 1974.

[00:22:05]Tuna salad was the cheapest cold protein a Mexican mother could put on a sandwich.

[00:22:10]Your tia made it on Sundays with mayo, chopped onion, a squeeze of lime, and a pinch of salt.

[00:22:19]The salad sat in a Tupperware in the icebox and fed four lunches across the week, scooped onto bolillos for school sandwiches and onto crackers for after-school snacks.

[00:22:32]Some Sundays, your mother stretched the tuna with a hard-boiled egg or a half can of corn for ensalada de atún, and that bowl went on the holiday table next to the pavo.

[00:22:44]Tuna was the protein that did not need refrigeration on the pantry shelf, did not need cooking, did not require manteca, did not require a stove.

[00:22:56]The cans [music] stacked in a pyramid like a small adobe wall on the bottom shelf next to the Spam and the Vienna sausages.

[00:23:04]And your mother bought four at a time when they went on sale.

[00:23:08]The empty cans she rinsed and used to start chile serranos on the windowsill, the seedlings reaching toward the same kitchen window where she had stood washing the dishes.

[00:23:21]Number four, a 12-oz can of Hormel Spam in the rectangular blue tin, the meat that did not need refrigeration and could feed three kids in 15 minutes.

[00:23:31]By 1970, Hormel had sold its 2 billionth can of Spam, and the price hovered around 59 cents through the middle of the decade.

[00:23:41]>> [music] >> Your mother sliced it thin and seared it in a hot pan with a slick of manteca until the edges crisped, then folded the slices into a flour tortilla with a slice of Velveeta and a spoonful of refried beans.

[00:23:56]Spam tacos were lunch on a Saturday afternoon when the carne asada budget would not stretch to actual carne.

[00:24:03]She also chopped it into the eggs for Spam con huevo, into the rice for arroz con jamón de lata, into the beans for frijoles con tocino de pobre.

[00:24:13]The blue can sat in the pantry from one administration to the next, and your abuela could open one with a manual can opener faster than your father could open a beer.

[00:24:24]By the late '70s, a whole generation of Mexican kids in the Southwest knew the smell of Spam frying in lard the way their grandparents knew the smell of carnitas.

[00:24:34][music] The food was not authentic.

[00:24:37]It was what the budget allowed.

[00:24:39]The kids ate it without complaint.

[00:24:42]Number three, the small can of Vienna sausages in the dollar store pyramid by the front register at the carniceria.

[00:24:51]5 cents a can on a sale Tuesday, 15 cents on most other days.

[00:24:58]Six finger-sized links floating in a salty gel that the kids slurped before the sausages even hit the plate.

[00:25:07]Your mother kept a stack of 12 [music] in the pantry for the weeks when ground beef priced out of the budget.

[00:25:14]The can opened with a key that twisted along the side, and the sausages came out shiny and pale.

[00:25:21]She fried them in a slick of lard with a chopped serrano and half a tomato, and that pan went on the table with a stack of warm tortillas.

[00:25:32]Some kids ate them straight from the can on the way home from school.

[00:25:37]Some kids hid them in a flour tortilla with mustard and called it a taco de salchicha.

[00:25:44]Vienna sausages were never a meal anyone bragged about.

[00:25:50]They were the meal that landed on the table on the Wednesday before payday, and they kept the kids fed without a complaint from anyone old enough to know better.

[00:26:02]Number two, a 2-lb bag of yellow onions and a 5-lb bag of russet potatoes from the produce stand in the parking lot of the HEB.

[00:26:12]The two bags together cost under $1.20 in 1975, and they were the foundation of caldo de res, picadillo con papas, papas con chorizo, and the pot of mashed potatoes that sat next to the pavo at Thanksgiving.

[00:26:28]Your mother kept them in a paper sack under the sink where the cool dark kept them from sprouting until the next shopping trip.

[00:26:36]Onions went into everything, sliced into rings on top of frijoles, chopped fine into the rice, halved and charred on the comal for the salsa.

[00:26:47]Potatoes stretched a half pound of ground beef into a skillet of picadillo that fed seven.

[00:26:53]Both bags came home in the same trip, and both bags were gone by the following Sunday.

[00:26:58]A working mother in 1977 priced onions at 29 cents a pound and potatoes at 20 cents, and she did the math on the back of an envelope at the kitchen table while the youngest kid did homework by her elbow.

[00:27:12]Number one, a 40-lb sack of Riceland flour from the back wall of the Mexican grocery.

[00:27:19]The single ingredient that fed a family of seven for under $3 a week.

[00:27:23]The big sack cost between four and six dollars in 1975, and lasted six weeks if your mother was strict with her hands.

[00:27:31]She made tortillas de harina from scratch every morning, 20 at a time on a wooden table dusted with flour, and a small bowl of warm water by her elbow.

[00:27:41]The recipe was four cups of flour, a heaping spoon of manteca, a pinch of salt, and water added by feel.

[00:27:50]She rolled them with a wooden palote, cooked them on a dry comal, and stacked them under a clean dish towel to keep them soft.

[00:27:57]A flour tortilla was the plate, the spoon, the napkin, and the meal.

[00:28:05]It wrapped a slice of Spam, a smear of beans, a spoonful of picadillo.

[00:28:11]It soaked up the caldo at the bottom of the bowl.

[00:28:14]It traveled in your father's lunch pail and your sister's lonchera.

[00:28:19]In a household where money was tight and the budget was an envelope on the kitchen counter, a 40-lb sack of flour was the difference between feeding the kids and not feeding them.

[00:28:30]Your mother knew it.

[00:28:32]Your father knew it.

[00:28:34]The lady at the carniceria knew it, and she gave your mother credit when the envelope ran thin.

[00:28:40]20 groceries, one paycheck that did not stretch.

[00:28:45]One thing I noticed going through every item on this list is that scarcity taught my generation to count, to stretch, to share, to remember.

[00:28:56]The kids who grew up at those tables learned arithmetic from a coffee can of pintos, and dignity from a tortilla folded around the last spoon of beans.

[00:29:06]That is what those 20 groceries were really for.