Bolivian cuisine stems mainly from the combination of Spanish cuisine with traditional Indigenous Aymara ingredients, with later influences from the Europeans. The three traditional staples of Bolivian cuisine are corn, potatoes, and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, such as beef, pork, and chicken. Almuerzo is the most important meal of the Bolivian day, so much so that daily life tends to revolve around it. Long lunches are traditional throughout the country, so businesses and shops often close for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee and traditionally followed by a siesta.