For the vast majority of Mexicans of all economic levels, cuisine varies greatly by region but depends heavily on an ancient trinity of staples: corn (maize), beans, and squash. Rice is another staple usually served with beans. Popular dishes include enchiladas, cornmeal tamales, burritos, soft-shell tacos, tortas, stuffed chili peppers, and quesadillas. Most dishes incorporate tortillas, round, thin, flat bread typically made from unleavened cornmeal.