and sometimes, hot sauce) are popular as snacks, appetizers, or a main dish. Popular dishes that make use of as a main ingredient include and . North Mexico is made with fried pork belly (and have more meat, than the south Mexico), is more based on Spanish torreznos. New Mexico Similar to the Mexican chicharron, its use in New Mexican cuisine is most commonly in bean burritos with chopped New Mexico chile. It is colloquially prepared by frying in a disco, a Wok-like pan made from a repurposed tractor disc blade. Peru in Perú is made using what is called "country-style pork rib" in the United States. The rind (skin and attached fat) is not used at all; instead, the meat is boiled with seasonings and spices until no water remains and then fried in its own fat. It is often served as a breakfast or brunch food on a baguette with a relish made of red onion and lime juice. can be eaten as an appetizer or snack, and the chicken variant can taste like fried chicken found in the United States. Sides include a kind of red onion relish, fried yuca, and other regional variants. can also be prepared with fish rather than pork. Philippines , less commonly spelled , is ubiquitous, as it is a well-loved snack, and may be bought anywhere, from large supermarket chains to small neighborhood stores and street vendors. It is popular as or tapas food to be eaten while consuming alcoholic beverages. It is also used as a topping on many native vegetable and noodle dishes. Pork is prepared by deep-frying dried pork rind with a little salt. It may be dipped in coconut vinegar spiced with soy sauce, chopped garlic and chili peppers, or eaten with other condiments like anchovies, gravy sauce, or papaya salad. Aside from pork rind, chicken skin may also be made into , whereas —literally 'flower chicharrón', named for its distinctive shape—is made from pork mesentery. Tuna-skin is marketed as a healthier variation. In Cagayan, water buffalo hide is used to make "carabao chicharon". A distinct variant of chicharon involves cooking pork loin and meat in the same way, becoming bagnet. While similar and dissimilar to crispy pata, it is more popular as a meal than finger food, and has found its way to contemporary dishes and restaurants. Bagnet originates from Ilocos where it has been served