So here's the thing: Tacos y Salsas, the canary-yellow, slightly seedy, fluorescently lit and stridently loud taquería with six locations throughout the metro area, has always pimped an unassailable salsa bar stockpiled with a six-pack of flavor-bombed reds, oranges and greens bolstered by vats of pickled jalapeños and carrots, cool radishes, cilantro, diced onions, lime wedges and a sweat-inducing pico de gallo — everything you could ever want for dressing up your tacos. But it's only recently that the outlets have introduced chips to the lineup, and while they're not made in the joint's own kitchen, they're free — a perk that's becoming very rare in this city. And here's an insider tip: If you hit up any one of the Tacos y Salsas outposts during a lull in the action and ask the kitchen to whip you up a batch of chips in the fryer, more often than not, they're happy to oblige.