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
- Brevas con arequipeDeep Cut85points
- BrevidadeDeep Cut85points
- BrigadeirãoDeep Cut85points
- Broa de milhoDeep Cut85points
- Broinha de cocoDeep Cut85points
- BroteDeep Cut85points
- Brótola a la romanaDeep Cut85points
- BruacaDeep Cut85points
- BrujasDeep Cut85points
- BrujitaDeep Cut85points
- Bu'ulDeep Cut85points
- BuchadaDeep Cut85points
- Buche pericoDeep Cut85points
- Budín de calabazaDeep Cut85points
- Budín de cocoDeep Cut85points
- Budín de panDeep Cut85points
- Budín de zapallitosDeep Cut85points
- BundigaDeep Cut85points
- Buñuelo de fríjol cabecita negraDeep Cut85points
- Buñuelo de mazorcaDeep Cut85points
- Buñuelos de acelgaDeep Cut85points
- Buñuelos de algasDeep Cut85points
- Buñuelos de bacalaoDeep Cut85points
- Buñuelos de jaibaDeep Cut85points
- Buñuelos de lentejasDeep Cut85points
- Buñuelos de plátano maduroDeep Cut85points
- BupuDeep Cut85points
- Buraco quenteDeep Cut85points
- Burritas (pan dulce)Deep Cut85points
- Burritos percheronesDeep Cut85points
- BusecaDeep Cut85points
- ButifarraDeep Cut85points
- Butifarra (embutido)Deep Cut85points
- Butifarra soledeñaDeep Cut85points
- Buulil waDeep Cut85points
- ByalaDeep Cut85points
- Caballeros pobresDeep Cut85points
- CaballitosDeep Cut85points
- Caballo bayoDeep Cut85points
- CabangaDeep Cut85points
- Cabeça de galoDeep Cut85points
- Cabello de ángelDeep Cut85points
- Cabeza de gatoDeep Cut85points
- Cabeza de ternera horneadaDeep Cut85points
- Cabeza guateadaDeep Cut85points
- Cabezas tatemadasDeep Cut85points
- Caca bœufDeep Cut85points
- CacadaDeep Cut85points
- Cacahuates enchiladosDeep Cut85points
- Cacahuates japonesesDeep 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.