Nothing soaks up a few rounds of cocktails better than salty, spicy deep-fried pork skin (aka chicharrón). And you’d be hard pressed to find a better version of the savory snack than at Brooklyn’s Leyenda—a cozy-cool Latin American-inspired cocktail bar. Even your abuelita would be wowed. Made with dehydrated pork skin deep-fried into pillows of perfection, the porky puffs are squirted with fresh lime, which makes them crackle like Rice Crispies, and served with bright, vinegary Valentina hot sauce for dipping. Serve them at your next cocktail party or at-home happy hour with tequila- and mezcal-based cocktails like Margaritas, Palomas and Siestas.
Note: Many butchers can dehydrate pork skin for you as long as you call ahead of time. But if you can’t get your pork skin dehydrated to order from a butcher, you can dehydrate it yourself using an oven. Preheat your oven to 180 degrees (or the lowest setting on your oven). Place a cooling rack in an edged sheet pan. Spread the pork skin onto the cooling rack and cook for two hours (or until completely dehydrated) with the oven door cracked open. There shouldn’t be any residual water in the skin after baking.