Like the cuisines of other countries, Spanish cooking can vary greatly from one region to the other. Spain's many cultural influences over millennia have made its cuisine distinctive. Olives came from the Phonecians. The flat omelettes (called tortillas) and saffron came from the moors. The Goths brought stews, sausages and many other vegetables. Iberian wheat was abundant, so that Spain developed its own traditions of bread and pastries. Beans and potatoes came from its discoveries in New World. The national signature dish is considered to be paella, a large, pan-cooked mélange of saffron rice, chicken and seafood of all sorts, with vegetables and spices. Acapulco's fresh and abundant seafood has inspired the importation of many other Spanish seafood recipes as well. Those looking for a great paella in Acapulco will be able to find a couple of great examples in local restaurants. Be sure to finish it off with a typical Spanish flan or arroz con leche for desert.