The Mexicans. who were influenced by the Spanish, brought the tamale, other types of corn, and the use of pork. and lamb in the foods. There are also the many other types of chiles which migrated up from the Yucatan Region: the use of lemons and limes in sauces and as condiments, the flour tortilla. and sweet and chocolate tamales also from the Yucatan Region the use of rich Moles and sauces, both to cook in and as a garnish and the use of herbs, such as oregano, epazote, cumin and coriander. All of these foods combined with techniques of cooking, help set the foundation of our Southwestern cuisine. The third part of the triangle for lack of a better term is Texan. This is the group of people who came to the west to make their claim on the so-called virgin land. They were all races, religions and backgrounds. They readily adapted to the indigenous foods and the methods of preparation. They understood the importance of corn and beans. They brought cattle, pork, cooking utensils. and new cooking methods, new ways to pump water from the ground, and the ability to grow fruits and vegetables in quantity over arid ground.