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
- Caldo de papaDeep Cut85points
- Caldo de PascuaDeep Cut85points
- Caldo de pejelagartoDeep Cut85points
- Caldo de piedraDeep Cut85points
- Caldo de piranhaDeep Cut85points
- Caldo de porotoDeep Cut85points
- Caldo de puntas y flores de ayoteDeep Cut85points
- Caldo de quesoDeep Cut85points
- Caldo de salchichaDeep Cut85points
- Caldo de shutiDeep Cut85points
- Caldo de siete maresDeep Cut85points
- Caldo de tichindaDeep Cut85points
- Caldo de torrejasDeep Cut85points
- Caldo de tronquitoDeep Cut85points
- Caldo de truchaDeep Cut85points
- Caldo de vaca con ajíDeep Cut85points
- Caldo de xoconostleDeep Cut85points
- Caldo de zorraDeep Cut85points
- Caldo huastecoDeep Cut85points
- Caldo michiDeep Cut85points
- Caldo santoDeep Cut85points
- Caldo tlalpeñoDeep Cut85points
- Caldo verde cajamarquinoDeep Cut85points
- Caldo xóchitlDeep Cut85points
- CaldosaDeep Cut85points
- CalentadoDeep Cut85points
- CalentaítoDeep Cut85points
- CalientitoDeep Cut85points
- Callo de hachaDeep Cut85points
- Callo de lobinaDeep Cut85points
- CalugasDeep Cut85points
- CalvosDeep Cut85points
- Calzones (pan dulce)Deep Cut85points
- Calzones rotosDeep Cut85points
- CamafeuDeep Cut85points
- Camarão com chuchuDeep Cut85points
- Camarão de capoteDeep Cut85points
- Camarão na morangaDeep Cut85points
- Camarão no bafoDeep Cut85points
- Camarão no tucupiDeep Cut85points
- CamarãozadaDeep Cut85points
- Camarones a la cremaDeep Cut85points
- Camarones a la criollaDeep Cut85points
- Camarones a la cucarachaDeep Cut85points
- Camarones a la mantequillaDeep Cut85points
- Camarones al chipotleDeep Cut85points
- Camarones al cilantroDeep Cut85points
- Camarones al cocoDeep Cut85points
- Camarones al pil pilDeep Cut85points
- Camarones al tamarindoDeep 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.