Cinco de Mayo

Being from the Bay Area Eddie and I are used to being able to get GOOD Mexican food. . . However since moving to Utah we haven't found one Mexican restaurant that fits the flavor we are used to and looking for.

For Cinco de Mayo yesterday we both had high expectations of what we wanted and that's exactly what we got

The Aced's Cinco de Mayo Menu
Appetizer - Homemade Chips with Salsa and Guacamole
Main Dish - Chili Colorado Burritos
Drink - Margaritas

Tortilla Chips


-Corn Tortillas
-Olive Oil
-Garlic Salt
-Chili Powder


1) Pre-Heat Oven to 350 degrees
2) spread out 4-5 Tortillas (depending on size of baking sheet)
3) brush with olive oil
4) stack on top of each other and cut into 8 pieces
5) Place on baking sheet being sure to not overlap
6) sprinkle with garlic salt and chili powder
7) Bake for 10 minutes

Fresh Margaritas


-2 oz Tequila
-1 oz Lime Juice
-1/2 oz Simple Syrup
-1/2 oz Grand Marnier


1) Pour all ingredients into a shaker
2) Shake
3) Pour over Ice

(We are still working on the Chili Colorado Recipe . . . will post when it is perfected) 


  1. oooh, I'm going to try making my own chips. This sounds good! We also have trouble finding good Mexican food here...nothing seems to be spicy enough!

    1. The Chips are SUPER easy . . .I tried this one night after seeing it on Food Network and been doing it ever since . . .keep in mind they get crunchier as they cool down so they may not look/feel as crunchy as you want when they first get out of the oven (I totally messed this up the first time I made them). . . the first time you make them give the chips about 5 minutes to cool down after being in the oven then adjust cooking temp for your tastes for your next batch on


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