Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to become a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences that have been adapted to local ingredients and the Filipino palate to create distinctively Filipino dishes. Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate, such as the paellas and cocidos created for fiestas. Filipino food depends more on garlic, onions and ginger to add flavor to dishes. Popular dishes include lechón, adobo, sinigang, kare-kare, tapa, crispy pata, pancit, lumpia, and halo-halo. Some common local ingredients used in cooking are calamondins, coconuts, saba, mangoes, milkfish, and fish sauce. As with the rest of Southeast Asia, rice is the staple food of the Philippines. Some areas in the Visayas prefer corn but elsewhere Filipinos would have rice for breakfast, lunch and dinner, and always have two with a vegetable dish accompanying a meat dish. Though its cuisine is not as renowned as many of its neighbours, it cooking is nonetheless distinct in that it is possibly the least spicy of all South East Asian cuisines. Painstaking preparation and prolonged cooking time is also a characteristic of most Filipino dishes. Some Filipinos who were born and raised in rural provinces still eat with their hands, but in public is not uncommon however if you’re eating in a mid-range and splurge restaurant this may be considered rude.