Gastronomy XX Main article: Cuisine of Colombia From the diversity of fauna and flora in Colombia comes a variety of dishes mainly Creole, with little influence from foreign cuisines. Colombian dishes in preparation and ingredients vary by region and incorporate the cultural traditions of Spanish, mestizo and Afro. Some of the most common ingredients in the preparations are cereals such as rice and maize, tubers such as potato and cassava varieties of Dominica legumes (beans), meat as the measles, chicken, pig, goat, guinea pig and other wild animals, fish and seafood. It is important to the variety of tropical fruits like mango, banana, papaya, guava, passion fruit and lulus. Colombia has a national dish, although are very grateful to the stew and corn bread in its various forms.