Despite the influence of Spanish culture, Mexican cuisine has maintained its base of corn, beans and chili peppers. Natives continued to be reliant on maize; it was less expensive than the wheat favored by European settlers, it was easier to cultivate and produced higher yields. European control over the land grew stronger with the founding of wheat farms. In 18th century Mexico City, wheat was baked into leaved rolls called "pan frances" or "pan espanol", but only two bakers were allowed to bake this style of bread and they worked on consignment to the viceroy and the archbishop. Large ring loaves of choice flour known as "pan floreado" were available for wealthy "Creoles". Other styles of bread used lower-quality wheat and maize to produce "pan comun", "pambazo" and "cemita".