The Mexican snack of fried pork rinds served with salsa is chicharrón.
In Mexico, chicharrón is made from pork skin that is cooked until crisp; some versions retain a layer of fat or a little meat. It is commonly eaten as a snack with lime and hot sauce, sold by street vendors, or incorporated into dishes such as tacos and chicharrón con chile. Salsa de chicharrón usually simmers the crisp pork in a tomato or green-tomato sauce, sometimes seasoned with epazote.
The word is used across the Spanish-speaking world, but preparations differ by country. Mexican chicharrón may be very crisp or somewhat meaty, while other regional versions can resemble cracklings or fried pork belly. The dish is also associated with rendering lard, since frying the skin produces both crisp pieces and cooking fat.
Cueritos are an important distinction: they are pork skin that remains soft, chewy, or translucent rather than being fried until crisp. Carnitas are braised or simmered pieces of pork, and totopos are fried tortilla pieces, so neither is the same food.