With the Spanish invasion in 1521, there was a prominent Spanish influence on 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 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, peanuts, fish and turkey. Spanish influences led 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), and the quesadillas or the very popular guacamole, which have been a part of the traditional Mexican food ever since.
We cannot forget the Spanish cuisine was also influenced by the Arabic cuisine due to their 9 century intervention in this territory.