Nicaraguan cuisine is heavily influenced by Spanish, Indigenous, and Afro-Caribbean flavors. Corn is a staple in most dishes, and is often used to make tortillas, tamales, and gallo pinto (a rice and bean dish). Seafood is also a popular component of the cuisine, due to Nicaragua's location in Central America. The use of tropical fruits such as mango, papaya, and plantains is prevalent in both savory and sweet dishes. Traditional dishes may also incorporate ingredients like yuca, pork, and coconut milk. Overall, Nicaraguan food culture is diverse and flavorful, with a strong emphasis on fresh and local ingredients.