Pig skins to officially kick off the pigskin season. Nope, we could not help ourselves. But in these parts, it’s not called cracklings, scratchings or pork rinds. Say it with us, dawgs, chee-cha-rroh-nes—and at Antojitos Denise’s, the chicharrón has practically become an art form. For over 25 years, owner Maria (“Denise” is her daughter) has become the stuff of legend with her protein-rich crunchies; she’s even got fans demanding a helping at the butt-crack of dawn! We witnessed the magic as mounds of pliant skin bloom in the hot oil, then render into air pockets of porkiness, which is sprinkled with chili powder (upon request) and served by the bag full in foot-and-a-half long sheets. Maria says to eat them with her beer-infused salsa borracha. Now that’s pretty boss!
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