Filipino food has evolved over a number of centuries from its original Malay origins to a varied cuisine with many Spanish and Mexican cultural influences introduced during the Spanish colonial period. As much as 80 percent of Filipino food originates from Spain. Tomatoes and garlic, for instance, both staple Filipino foods, were introduced from Spain, as was the cooking method of sautéing using olive oil. Rice became a staple when people from southern China brought their cultivating and cooking skills to the Philippines. Hundreds of varieties of rice are now cultivated. The main source of protein is fish followed by pork and poultry. Imported beef and lamb are available but very expensive. Goat is popular in some parts of the country as are frogs, rabbits and deer. Native Filipino cooking is not too spicy despite the fact that spices are plentiful and readily available in the islands.