Krillion Recorded answers
4,587 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 4,587
- Bolo de noivaDeep Cut85points
- Bolo de paçocaDeep Cut85points
- Bolo de pé de molequeDeep Cut85points
- Bolo de poteDeep Cut85points
- Bolo de pubaDeep Cut85points
- Bolo de queijoDeep Cut85points
- Bolo de queijo fritoDeep Cut85points
- Bolo de roloDeep Cut85points
- Bolo de Santo AntônioDeep Cut85points
- Bolo de tapiocaDeep Cut85points
- Bolo formigueiroDeep Cut85points
- Bolo geladoDeep Cut85points
- Bolo Luiz FelipeDeep Cut85points
- Bolo Marta RochaDeep Cut85points
- Bolo podreDeep Cut85points
- Bolo prestígioDeep Cut85points
- Bolo Romeu e JulietaDeep Cut85points
- Bolo Souza LeãoDeep Cut85points
- Bolo vulcãoDeep Cut85points
- Bolón de verdeDeep Cut85points
- BolovoDeep Cut85points
- Bom-bocadoDeep Cut85points
- Bombas de cremaDeep Cut85points
- BombeirinhoDeep Cut85points
- Bombom de cupuaçuDeep Cut85points
- Bombom de morangoDeep Cut85points
- Bombom de uvaDeep Cut85points
- Bombón suizoDeep Cut85points
- Bonbon lamidonDeep Cut85points
- Bonbon siwoDeep Cut85points
- Bonbon tè (mud cookies)Deep Cut85points
- BondiolaDeep Cut85points
- BonetesDeep Cut85points
- BoniatilloDeep Cut85points
- Boniato fritoDeep Cut85points
- BonitísimasDeep Cut85points
- BorgoñaDeep Cut85points
- BoroníaDeep Cut85points
- BorrachitosDeep Cut85points
- BorrachosDeep Cut85points
- Botana de camarónDeep Cut85points
- Botellitas de mielDeep Cut85points
- Boudin créoleDeep Cut85points
- Bouillon d'awaraDeep Cut85points
- BoulètDeep Cut85points
- BouyonDeep Cut85points
- BoxbolDeep Cut85points
- BranquinhoDeep Cut85points
- Brazo de reina yucatecoDeep Cut85points
- Bredo de cocoDeep 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.