Paula's dish

This tortilla appetizer is incredibly easy to make and it also is a perfect match with a margarita. My friend, Paula Hamilton, taught me this recipe when she was in Mexico a couple of months ago working with me on designs for Sal del Mar.. We decided to do a photo shoot and scouted out from my cupboards this hand-painted, terra cotta plate and a big palm leaf from the courtyard to prop it with. 

Here’s the recipe: 
Cut corn tortillas into half or quarter sizes.
Fry in oil.
Drain on a paper towel and immediately sprinkle on Sal del Mar and chili powder.