Chefs have been finding more and more creative ways to sell off-cuts of meat, either through the noble guise of nose-to-tail cooking or as an attempt to capture ethnic authenticity. Where chicken is concerned, once the breasts and thighs were gone, most people traditionally called it quits — or at least they did until that clever Buffalo bar owner figured out how to sell those mostly-skin-and-bone wings. But chicken skin, as it turns out, is one of the most flavorful bits of the bird, especially when fried or roasted to a crisp. Skipping past the meat and bones entirely, Pinche's chicken chicharrones present nothing but skin, sliced into bite-sized curls and deep-fried to a mahogany crisp. A post-fryer dusting of seasoning adds chili-powder zip, and a dunk in tart salsa casera balances the fatty nuggets with zesty lime and a face-slap of heat from habanero peppers. The cute appetizer bowl is small and cheap enough for a pre-taco indulgence, and these chicharrones won't fill you up like their heavier pork-rind cousins.