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
- Camarones borrachosDeep Cut85points
- Camarones con cocoDeep Cut85points
- Camarones en adoboDeep Cut85points
- Camarones en crema de bacanoraDeep Cut85points
- Camarones entomatadosDeep Cut85points
- Camarones momiaDeep Cut85points
- Camarones para pelarDeep Cut85points
- Camarones rancherosDeep Cut85points
- Camarones rellenosDeep Cut85points
- CambiraDeep Cut85points
- CaminitoDeep Cut85points
- Camote enmieladoDeep Cut85points
- Camote tatemadoDeep Cut85points
- Camotes poblanosDeep Cut85points
- CamotilloDeep Cut85points
- CampechanaDeep Cut85points
- Campechanas (pan dulce)Deep Cut85points
- CampechanoDeep Cut85points
- Canastas (pan dulce)Deep Cut85points
- CancatoDeep Cut85points
- CancháncharaDeep Cut85points
- CandilDeep Cut85points
- CanelazoDeep Cut85points
- CangrejadaDeep Cut85points
- CangrejitosDeep Cut85points
- Cangrejo al ajilloDeep Cut85points
- Cangrejo en chirmolDeep Cut85points
- Cangrejo guisadoDeep Cut85points
- Cangrejo reventadoDeep Cut85points
- Cangrejos (Costa Rican pastry)Deep Cut85points
- Cangrejos enchiladosDeep Cut85points
- CanillaDeep Cut85points
- Canillitas de lecheDeep Cut85points
- CanjaDeep Cut85points
- CanjicaDeep Cut85points
- CanjiquinhaDeep Cut85points
- CanoasDeep Cut85points
- Cañoncitos de dulce de lecheDeep Cut85points
- CanquiñaDeep Cut85points
- CantaritoDeep Cut85points
- CanudinhoDeep Cut85points
- Capeletis a la CarusoDeep Cut85points
- CapetaDeep Cut85points
- CapiasDeep Cut85points
- CapitánDeep Cut85points
- Capón de ahuyamaDeep Cut85points
- Capón rellenoDeep Cut85points
- CapuchinosDeep Cut85points
- Caracol (Bolivian bread)Deep Cut85points
- Caracol guisadoDeep 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.