From this meeting of millennia old two culinary traditions, were born pozole, mole sauce, barbacoa and tamale is in its current forms, the chocolate, a large range of breads, tacos, and the broad repertoire of Mexican street foods. Beverages such as atole, champurrado, milk chocolate and aguas frescas were born; desserts such as acitrón and the full range of crystallized sweets, rompope, cajeta, jericaya and the wide repertoire of delights created in the convents of nuns in all parts of the country.