Corn breads such as tacos and tortillas; chillis, ponchos and tequila all say Mexico. Everything about Mexico is distinctive and colourful. One of the more unusual recipes (and often referred to as Mexico's national dish) is Mole. Mole comes from the Aztec word 'Molli', meaning 'mixture' 'stew' or 'sauce' - it's actually a Mexican chocolate sauce. There are lots of different Mole recipes, the most famous is, 'Mole Poblano de Guajolote' which consists of turkey, dried chillis, nuts, seeds, vegetables, spices and chocolate.

In terms of savoury dishes, the Mexicans are quite notorious for producing hot, spicy food. The original inhabitants of Mexico, like the Aztecs and the Toltecs, loved rich flavour and stong tastes. The later conquistadors from France and Spain (1519 Hernán Cortés Spanish Explorer) brought their own culinary influences, so today's Mexican cuisine is a mixture of historical tastes and textures.

Jalapeños and chilli peppers are often featured on Mexican menus either as a side dish to be eaten on their own or in sauces. Food is a great passion in Mexico and it would not be unusual for quite fatty and heavy foods to be eaten three times a day.

What better way to start the day than with eggs - the Mexicans obviously feel the same way as they have lots of mouth watering and interesting egg recipes: Baked Eggs, Eggs in a Nest, Huevos Rancheros, Lost Eggs.

(Mexican fried eggs) Serves : 4-6 Ingredients 6 small round pitta, or rounds of fried bread 6 large Lion Quality eggs oil for frying 100g / 4oz grated cheese 2 ripe avocados, peeled, stoned and cut into slices, dipped in a little lemon juice Sauce: 397g can tomatoes, drained and chopped 1 onion, peeled and finely chopped 30ml / 2 tbsp vegetable oil 10ml / 2 tsp chilli sauce (season to taste) salt and freshly ground black pepper Method To make the sauce, fry the onion in the oil until soft, then add the tomatoes, chilli and salt to taste. Simmer until fairly thick.   Warm the pitta bread under the grill.   Fry the eggs gently. Place one egg on each pitta bread, spoon round some sauce and garnish with slices of avocado and grated cheese. Serve hot with tortilla chips.