Honduran food mixes up cuisines from the Caribbean, the indigenous Lenca people, the Spanish, and Africa. The Garifuna have their own way of cooking up a meal, too. The staples are the same throughout Central America. Corn-based, as it has been for thousands of years. Tortillas (called baleadas in Honduras) come with pretty much everything, starting with breakfast. Tamales are popular too. Beans are a staple and help to fill up space in a tortilla not taken up by meat and cheese. Sopa de caracol (conch soup) is the best-known dish from Honduras. A fish that lives in Lake Yojoa is another national dish when fried up and served with plantains and cabbage. Beef is common as well, withj one common dish being carneada, barbecued beef marinated in orange juice and other spices.