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
- Cacau cuiabanoDeep Cut85points
- CachangaDeep Cut85points
- CacharradaDeep Cut85points
- CachinaDeep Cut85points
- CachiriDeep Cut85points
- CachitoDeep Cut85points
- Cachito de La LiguaDeep Cut85points
- Cachitos (Guatemala)Deep Cut85points
- CachoreadaDeep Cut85points
- CachosDeep Cut85points
- Cactus friesDeep Cut85points
- CacuangaDeep Cut85points
- Café colaoDeep Cut85points
- Café con piqueteDeep Cut85points
- Café heladoDeep Cut85points
- Café lecheroDeep Cut85points
- Café tropeiroDeep Cut85points
- CafezinhoDeep Cut85points
- CafiroletaDeep Cut85points
- CafongoDeep Cut85points
- CaguanaDeep Cut85points
- CahuamantaDeep Cut85points
- CahuicheDeep Cut85points
- CaiçumaDeep Cut85points
- Cajeta de ajonjolíDeep Cut85points
- Cajeta de cocoDeep Cut85points
- Cajeta de coyolDeep Cut85points
- Cajeta de guayabaDeep Cut85points
- Cajeta de lecheDeep Cut85points
- Cajeta de papayaDeep Cut85points
- Cajeta de piñaDeep Cut85points
- Cajeta de piña y plátanoDeep Cut85points
- Cajeta de zapoyolDeep Cut85points
- Caju amigoDeep Cut85points
- CajuínaDeep Cut85points
- CajuzinhoDeep Cut85points
- Cake cubanoDeep Cut85points
- Cake de guayabaDeep Cut85points
- Calabacitas con camarónDeep Cut85points
- Calabacitas con puercoDeep Cut85points
- Calabresa aceboladaDeep Cut85points
- CaladoDeep Cut85points
- CalalaDeep Cut85points
- CalalouDeep Cut85points
- Calamar a la provenzalDeep Cut85points
- Calamar al ajilloDeep Cut85points
- Calamar caribeñoDeep Cut85points
- Calamares a la mexicanaDeep Cut85points
- Calamares rellenosDeep Cut85points
- CaldeiradaDeep 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.