If there were ever any doubt that executive chef Carrie Shores would carry on the playful, seasonal cuisine that Scott Parker cultivated at Table 6, the chicken-skin tacos are proof that she has. For this appetizer, Shores channeled the classic combination of hot wings and blue cheese dressing. She cures and fries chicken skins (think salty, chicken-style chicharrónes that shatter when you bite into them) and tucks them into small, freshly cooked masa tortillas. The telltale heat and crunch come from a celery root and blue cheese slaw that’s bolstered by Shores’ house-made Frank’s-style hot sauce. 609 Corona St., 303-831-8800, table6denver.com

—Photography by Katy Steinfort

5280 March 2014
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This article was originally published in 5280 March 2014.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.