Still need to go make my intro post, been lurking to get caught up on the site... But had to chime in here.
Basically, thicker fried pork skins with some meat, but pressed right out of the fryer before they can harden up, and for the lard.
I have had it from a few places, but all in Mexico so far. The best was a big meat market in Monterrey when we were visiting my brother-in-law. Picked them up hot and fresh and SO tender, just a bit of salt and eat them right out of the bag! (we ate the whole kilo riding back to Reynosa). They are now a mandatory room-and-board payment when the BIL visits!
Then from a couple of places around Reynosa, visiting the rest of the in-laws, but they were cooked hard. Had to cook in some salsa to get them soft enough to eat, but made great tacos.
I need to order the fixins from the local Michoacana store and make my own. But I have to wait right now, just filled the (tiny) freezer compartment with homemade bacon (Canadian and buckboard), pastrami, and smoked cheese.
Mike "Dodis"