Chilean cuisine is a reflection of the country's topographical variety, featuring an assortment of seafood, beef, fruits, and vegetables. Traditional recipes include asado, cazuela, empanadas, humitas, pastel de choclo, pastel de papas, curanto and sopaipillas. Crudos is an example of the mixture of culinary contributions from the various ethnic influences in Chile. 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.