"Chicharrones" is salted pork deep-fried in its own fat. There are at least two kinds of chicharrones: pork skins, a country style ribs that are first boiled, then rendered in their own fat until they brown into chicharrones. Other types of chicharrones including deep fried squid, and other seafoods. They can be served at any time of day, including breakfast. One of the most popular dishes on the coast is called Lomo Saltado. It is a steak dish which is fried in a wok along with peppers, tomato, garlic, onions, coriander and soy sauce. It is accompanied by french fries and rice. This dish dates back to the 19th century and is a clear exponent of Chinese-Cantonese influence on local cuisine. It is a relatively recent dish because cow meat used to be very expensive. It was not until beef was mass produced that it became widely available and used in local cuisine. The cuisine of the "northern coast" offers a difference in style from the central and southern varieties. This is not only due to the coastal native Indian influence (less Andean), the Spanish influence, and the African; but also to the warmer coastal seas, hotter climate and immense geographical latitude variety. The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, Cajamarca and San Martin contributes to the variety of dishes in these areas. Northern style dishes:  Seco de Cabrito (goat stew, often substituted by lamb, chicken, or beef) is made in a pot after marinating in chicha de jora (corn beer) and spices including cilantro and garlic. This dish is most popular in the northern coast especially in Cajamarca and Lambayeque. Seco de Chavelo (typically from Catacaos - Piura) is a type of seco that is made of cecina stewed and dried meat that has been clotted and dried along with bananas, yuca, aji panca (Capsicum chinense) and Clarito (from Chicha de Jora the Piurano style). Cebiche de Conchas Negras ("ceviche" with black shells) is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador due to Peruvian influence. In this version of ceviche, the seafood used in the dish should be black clams accompanied by toasted corn.