As time progressed, the missionary nuns of Mexico developed new foods combining products of both the Indian and Spanish cultures, such as mole poblano, which is made of a spiced chocolate sauce laden with fruits, nuts and chilies, served over meat such as chicken.
Mexican-style cooking spread along the Southwest border of the U.S., and American Indians and frontier cooks adapted ingredients, cooking techniques and flavors to their tastes. New food ingredients such as corn, squash, melons and pumpkins, were eventually added to their diets.