Nicaraguan cuisine is a blend of indigenous, Spanish, and Creole influences, featuring staple ingredients like corn, beans, and rice. Popular dishes include gallo pinto, a mix of rice and beans often served for breakfast, and nacatamales, a type of tamale filled with meat and vegetables wrapped in banana leaves. Seafood is also significant, especially along the Caribbean coast, where dishes like rondón, a coconut milk soup with fish, are common. Other traditional foods include quesillo, a cheese-filled tortilla, and vigorón, a dish made with yuca, pork, and cabbage salad.