The Spanish invasion in 1521, there was a prominent Spanish influence on the Mexican food, be it in terms of the ingredients used or the cooking methods. When the Spanish soldiers, arrived in the Aztec capital Tenochtitlan , they found that the people’s diet consisted largely of corn-based dishes with chilies and herbs which was usually accompanied by beans and tomatoes. The soldiers eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native foods of pre-Columbian Mexico which included tomatoes, beans, chocolate, corn, vanilla, avocado, papaya, pineapple, chili peppers, squash, sweet potato, peanut, fish and turkey. Spanish influences lead to the emergence of dishes such as lomo en adobo (pork loin in a spicy sauce), chile rellenos (large, mild-flavored chilies stuffed with cheese, beef or pork), the quesadillas or the very popular guacamole which have been a part of the traditional Mexican food ever since.