Panama's cuisine is the result of historical influence in the country by the American Indian, Hispanic, African, and Afro-Caribbean cultures. It is characterized by high consumption of rice in different forms and preparations, as well as soups, being the most popular sancocho. Other inputs and ingredients are corn, bananas, chicken, meat, fish and seafood, with which various dishes and fried foods are prepared. Roots and tubers have preponderance in the diet of Panama, highlighting cassava, yams, ñampí, the otoe and to a lesser extent potatoes. Despite the small size of the country, the vast cultural diversity of the isthmus identifies some regional variations. In Panama, at breakfast time, are common fried foods, including corn tortilla, fried cassava, beef and pork. For lunch, almost always it consumed meat accompanied by rice, beans and vegetables or soups. For dinner you can enjoy something a little lighter and faster, depending on each family. Consumption and supply of fresh seafood is an advantage, since the country has Atlantic and Pacific coasts, which makes have a very large variety.