To hell with rice cakes. Dr. Atkins says: Pass the pork. Which means you won't want to pass up La Popular, which fries curly bits of hog fat into zero-carb, unadulterated artery-clogging bliss. Although the freeze-dried pork pellets hail from Chicago, the cooks in this Mexican kitchen work magic with chile powder and 350-degree canola oil. The result is a thick, crackling bit of hog heaven only a few hairs short of the backyard matanza. They're perfect for guacamole or the ever-popular pork-rind cheese ball. And with no preservatives and the good doctor's blessing, what could be better -- or better for you? Get 'em while they're hot.