Since America was discovered mexican cooking has been influencing countries througthout world, because of this the europeans have began using corn, tomatoes, peppers, vanilla, fresh and dried beans, sweet potatoes, potatoes, chiles, avocados, pumpkins, turkeys, chocolate. At the same time the conquering Spanish brought with them their favorite products from Old World: milk, cheese, chickens, pigs, rice, wheat, cinnamon, cloves, black pepper, oranges. Mexican cooking is a combination of many influences- Aztec and Mayan, Spanish and Arabic, culinary traditions. The typical ebullient, friendly and informal Mexican personality is transferred to the food, making it an endless source of relaxed pleasure. In the middle of the 19th century a French dimension was added, for instance delicious breads, cakes and desserts. The U.S has also helped to popularize Mexican food around the world. Originally there was mostly Tex Mex food available in the U.S, but now authentic regional Mexican foods are available. Now a days is very popular the so called New Mexican Cuisene, wich is a blend of international and local culinary art. MAIN INGREDIENTS Tortillas are an integral part of many dishes and use as well as bread in every meal. Corn tortillas are more traditional, but in the north of Mexico, wheat tortillas are more common. There are no strict rules governing the choice of fillings and toppings, they have also different names: quesadillas, empanadas, burritos, flautas, tacos, tostadas, etc. Chiles , there are hundreds of varieties of chiles, they can be prepared raw, cooked or dried. They contain a lot of C, A, B, E-vitamins. Dried beans, they may be red kidney beans, black beans, pinto beans. Are served in many ways like refried beans with onions, chiles and cheese, soups with beer. Sauces like salsa, pico de gallo, is the more traditional, prepared with fresh tomatoes, garlic, jalapenos, lemon juice and fresh coriander. Guacamole, a sauce made from avocado fruit, garlic, onions and lemon juice.