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
- Caracoles (pan dulce)Deep Cut85points
- Caracoles de lagunaDeep Cut85points
- CaramanducaDeep Cut85points
- CarambitaDeep Cut85points
- Caramelos (Sonoran taco)Deep Cut85points
- Caramelos chimbosDeep Cut85points
- Caramelos de nanciteDeep Cut85points
- CarancheadoDeep Cut85points
- CaranguejadaDeep Cut85points
- CarantantaDeep Cut85points
- Caraotas negrasDeep Cut85points
- Carapacho de morrocoyDeep Cut85points
- CarapulcraDeep Cut85points
- CaratoDeep Cut85points
- CaribéuDeep Cut85points
- CarimañolaDeep Cut85points
- CariuchoDeep Cut85points
- CarlitosDeep Cut85points
- CarnavalitoDeep Cut85points
- Carne a la ollaDeep Cut85points
- Carne a la perraDeep Cut85points
- Carne adobada chapinaDeep Cut85points
- Carne al discoDeep Cut85points
- Carne al horno con papasDeep Cut85points
- Carne al TannatDeep Cut85points
- Carne apacheDeep Cut85points
- Carne con chileDeep Cut85points
- Carne con papasDeep Cut85points
- Carne con tausiDeep Cut85points
- Carne crua de BlumenauDeep Cut85points
- Carne de capivaraDeep Cut85points
- Carne de cerdo guisadaDeep Cut85points
- Carne de changoDeep Cut85points
- Carne de ChinamecaDeep Cut85points
- Carne de gallina achiotadaDeep Cut85points
- Carne de jacaréDeep Cut85points
- Carne de onçaDeep Cut85points
- Carne de panelaDeep Cut85points
- Carne de solDeep Cut85points
- Carne en bistecDeep Cut85points
- Carne en kolDeep Cut85points
- Carne en polvoDeep Cut85points
- Carne en salsaDeep Cut85points
- Carne en salsa negraDeep Cut85points
- Carne en varaDeep Cut85points
- Carne en zurrónDeep Cut85points
- Carne enchorizadaDeep Cut85points
- Carne entomatadaDeep Cut85points
- Carne fríaDeep Cut85points
- Carne loucaDeep 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.