since the 1960s. Puerto Rico is a popular dish in which green plantains, cassava, or breadfruit are fried then mashed with and other ingredients. is found in Puerto Rican , using a pork chop () with rib, fat, and skin still attached, then marinated. is deep-fried, forming of crispy skin attached to the rib and pork-chop meat. The city of Bayamón – nicknamed the "city of " – is famous for the produced locally, as is the Guavate barrio in the city of Cayey. is a popular ingredient in Puerto Rican rice with added sofrito, pigeon peas, spices and other ingredients. Rusiao de yuca like pasteles are made from grated cassava that has been dehydrated, toasted, then notably rehydrate with coconut milk into masa and seasoned with anise, mashed or finely chopped chicharrón, oregano among other ingredients. They are then wrapped in banana leaf and grilled. United States US-style pork rinds are usually made from pig skin and fat without meat. They are commonly seasoned and sold in plastic bags, like corn and potato chips as a "junk food" item. Some brands in the Southwest use the Spanish term , and Mexican-style dishes are available in many Mexican and Southwestern restaurants in the region. In the Deep South, traditional home-cooked pork rinds are called cracklings or (colloquially) cracklins. They are made in a two-step process: the pork skin is first rendered and dried, and then fried and puffed. In New Mexico, the term is often taken to mean just fried pork fat, sometimes with incidental bits of lean meat. Uruguay Chicharrones are a byproduct of tallow making in Uruguay. Usually extracted from the softest fat of the cow located on the kidneys, this fat is known as grasa de pella. The pella is heated until melt and the solid residue are the chicharrones. Chicharrones are traditionally used as additive for a typical bread called rosca de chicharrones. Venezuela In central Venezuela, are eaten with and also commonly sold alongside main highways as snacks. The recipe usually produces crispy sizable portions of pork skin with the underlying meat. The type are also made with pork skin and marinated in vinegar instead of deep fried. They are eaten as a snack. Other countries Pork rind is also eaten in many other countries in forms unrelated to the tradition. For example, in Denmark, is pork skin deep-fried with or without a layer of