Nicaraguan food is similar to the type of food Mexico has. Nicaraguan food is also influenced by Guatemala and Honduras’s food. Rice beans and corn are the staples in their diet and pretty much every meal will be served with a corn tortilla. These tortillas are often used as replacements for utensils. Most Nicaraguan food does not come with meat despite meat being one of Nicaragua's main exports and having plenty of it. Part of it is that ordinary families can just not afford meat but for special occasions they splurge on meat. Usually they will grill a steak and make “bistec al la parrilla” or “lomo.” Gallo Pinto is practically a national dish. The dish is made up of beans and rice and it is commonly eaten for breakfast. Another popular dish is Nacatamales and they are popular steamed corn cakes from not just Nicaragua but also Honduras. They are similar to tamales but nacatamales are larger and not only filled with meat but with many other things like green bell peppers, tomato, potato, peas, raisins, capers and olives, and then steamed in banana leaves. Nacatamales are more of a special occasion food than a more casual meal as they are very time consuming to make. Nicaragua's most consumed vegetable is the yuca root. It contains many essential vitamins and nutrients. The most popular foods in Nicaragua are Mangoes and plantains. Overall Nicaragua has delicious food with much variety.