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
- Carne moqueadaDeep Cut85points
- Carne na lataDeep Cut85points
- Carne oreadaDeep Cut85points
- Carne pinchadaDeep Cut85points
- Carne polacaDeep Cut85points
- Carne puyadaDeep Cut85points
- Carne rellenaDeep Cut85points
- Carne saladaDeep Cut85points
- Carne salada con chayaDeep Cut85points
- Carne seca com abóboraDeep Cut85points
- Carne seca com banana verdeDeep Cut85points
- Carne sofritaDeep Cut85points
- Carne zarazaDeep Cut85points
- Carneiro no buracoDeep Cut85points
- Carnero guisado a la sinuanaDeep Cut85points
- Carnes coloradasDeep Cut85points
- CarolinaDeep Cut85points
- Carpincho asadoDeep Cut85points
- CartolaDeep Cut85points
- CaruruDeep Cut85points
- Casadilla de cocoDeep Cut85points
- CasadinhoDeep Cut85points
- CasamientoDeep Cut85points
- Cascos de guayabaDeep Cut85points
- Cascos de naranjaDeep Cut85points
- Cascos de toronjaDeep Cut85points
- CaspiroletaDeep Cut85points
- Casquinha de siriDeep Cut85points
- Casquinho de muçuãDeep Cut85points
- CataraDeep Cut85points
- CatibíasDeep Cut85points
- CatrachasDeep Cut85points
- CatutoDeep Cut85points
- Catzos con tostadoDeep Cut85points
- Cau cauDeep Cut85points
- CaucaDeep Cut85points
- CaucheDeep Cut85points
- CauimDeep Cut85points
- CauseoDeep Cut85points
- CayeyeDeep Cut85points
- Cazón fritoDeep Cut85points
- Cazón guisadoDeep Cut85points
- Cazuela de frijolesDeep Cut85points
- Cazuela de mariscosDeep Cut85points
- Cazuela puertorriqueñaDeep Cut85points
- Cazuela sonorenseDeep Cut85points
- Cazuela voladoraDeep Cut85points
- CazuelejaDeep Cut85points
- CazuelitasDeep Cut85points
- CebadinaDeep 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.