Potato Chips, Mexican-style

Most people would define Mexican cuisine by the use of corn and chiles but it’s also the ever-present lime that makes modern Mexican food what it is.

Recently, on a trip to New Spain, a group of us were sitting around a cantina and potato chips were ordered. When they arrived, one of the woman grabbed the bag and without asking for approval, ripped it open and then quirted lime juice all over the chips.

Then, looking around, as if to ask if it was O.K., she began dousing the chips with hot sauce.
Now, I like potato chips just fine but I wouldn’t buy them because I’d keep eating them until they were gone. This technique changes them from a mindless snack to an appetizer and now it’s the only way to eat potato chips in my house.