 The raw minced llama, heavy use of shellfish and rice bread were taken from native Quechua Andean cuisine, (although now beef brought to Chile by Europeans is also used in place of the llama meat), lemon and onions were brought by the Spanish colonists, and the use of mayonnaise and yogurt was introduced by German immigrants, as was beer.The folklore of Chile, cultural and demographic characteristics of the country, is the result of mixture of Spanish and Amerindian elements that occurred during the colonial period.Due to cultural and historical reasons, they are classified and distinguished four major areas in the country