Krillion Recorded answers
4,584 recorded answers
How to approach it
A structured sweep beats free recall here. Divide the region into national kitchens and, for each one, walk the same order: soups and stews, grain-based mains, grilled or fried plates, street snacks, festive breads and pastries, sweets, drinks. Note whatever surfaces in each slot even when the name is only half remembered, since scoring rewards volume and precision far more than elegance. Then run a second pass by technique and cooking vessel, and a third by qualifying word, because many entries are a base preparation narrowed by a region, a sauce or a filling. Keep every candidate as a separate entry instead of merging close relatives; the reveal counts them apart.
Get a hint
Start with the everyday repertoire — slow-cooked stews, rice and corn mains, grilled or fried plates and griddle breads — then widen outward from there.
A little more
Move next to street and celebration level: fried snacks, stuffed pastries, leaf-wrapped parcels, hearty soups and sweets that are sold under their own names in markets.
One step further
At the narrow end sit entries whose names are compound, a base preparation qualified by a locality, a sauce, a specific cut of meat or the cooking vessel involved.
Reveal answers 4,584
- Hormigas culonasOne in a Krillion100points
- Abacaxi assado com canelaDeep Cut85points
- AbaráDeep Cut85points
- AberémDeep Cut85points
- AborrajadoDeep Cut85points
- Aborrajados de pescadoDeep Cut85points
- AcaçáDeep Cut85points
- AcachulDeep Cut85points
- Açaí com peixe fritoDeep Cut85points
- Acamayas al mojo de ajoDeep Cut85points
- Acarahuazú en hojasDeep Cut85points
- AccrasDeep Cut85points
- AcemaDeep Cut85points
- AcemitasDeep Cut85points
- AchardsDeep Cut85points
- AchilataDeep Cut85points
- Achiote con limónDeep Cut85points
- AchirasDeep Cut85points
- Achojcha rellenaDeep Cut85points
- AchurasDeep Cut85points
- AcitrónDeep Cut85points
- AcocilesDeep Cut85points
- Adobo arequipeñoDeep Cut85points
- Adobo jaliscienseDeep Cut85points
- AeropuertoDeep Cut85points
- AfingiDeep Cut85points
- AfogadoDeep Cut85points
- AfuráDeep Cut85points
- AgoulouDeep Cut85points
- Agrio de naranjaDeep Cut85points
- Agua aromáticaDeep Cut85points
- Agua de arrozDeep Cut85points
- Agua de barrancaDeep Cut85points
- Agua de cebadaDeep Cut85points
- Agua de chayaDeep Cut85points
- Agua de chilacayotaDeep Cut85points
- Agua de chivaDeep Cut85points
- Agua de guayusaDeep Cut85points
- Agua de LourdesDeep Cut85points
- Agua de maízDeep Cut85points
- Agua de matalíDeep Cut85points
- Agua de sapoDeep Cut85points
- Aguacate rellenoDeep Cut85points
- AguaditoDeep Cut85points
- Aguado de gallinaDeep Cut85points
- AguajíDeep Cut85points
- AguajinaDeep Cut85points
- Agujas norteñasDeep Cut85points
- Agulhinha fritaDeep Cut85points
- AhuautleDeep Cut85points
Why these answers count
Points here track rarity inside the recorded set, not correctness. Almost every accepted entry landed at 85, a broad middle band of regional specialities that a well-travelled eater recognises but that hardly anyone types first. Only a single entry in the whole reveal reached 100, Hormigas culonas, a dish built on insects that most players would never think to name. The 491 entries worth 60 are the familiar, heavily repeated plates that nearly everyone offers: accepted, but paid the least. Concreteness is what lifts a guess. A bare, generic name stays cheap, while a qualified variant counts as its own recorded answer and collects the higher band — Aborrajados de pescado rather than the plain fritter, Ajiaco de cuy rather than the everyday stew. That is why the 85 tier is so crowded: it rewards anyone who pushes past the obvious national staples into named local versions and punishes stopping at the first thing that comes to mind. Stacking several qualified variants beats hunting for one perfect rarity.