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
- Cebollitas asadasDeep Cut85points
- Cebollitas encurtidasDeep Cut85points
- Cecina enchiladaDeep Cut85points
- CeleleDeep Cut85points
- Ceviche de chochosDeep Cut85points
- Ceviche de patoDeep Cut85points
- Ceviche fritoDeep Cut85points
- Ceviche volqueteroDeep Cut85points
- Ch'anqa de conejoDeep Cut85points
- Ch'okoDeep Cut85points
- Chá de boldoDeep Cut85points
- Chá mateDeep Cut85points
- ChabelaDeep Cut85points
- ChacáDeep Cut85points
- ChacalesDeep Cut85points
- ChacareroDeep Cut85points
- ChachaDeep Cut85points
- ChachacuásDeep Cut85points
- ChacualoleDeep Cut85points
- Chadèque confitDeep Cut85points
- ChafaldranasDeep Cut85points
- ChaguarmishquiDeep Cut85points
- ChahuisDeep Cut85points
- ChairoDeep Cut85points
- ChajáDeep Cut85points
- ChajchuDeep Cut85points
- Chak chak wahDeep Cut85points
- Chalupas coletasDeep Cut85points
- ChamaDeep Cut85points
- ChambarilDeep Cut85points
- ChambergoDeep Cut85points
- ChambreDeep Cut85points
- ChamilloDeep Cut85points
- ChamitleDeep Cut85points
- ChamorroDeep Cut85points
- Champiñones a la mexicanaDeep Cut85points
- ChampolaDeep Cut85points
- ChampurradasDeep Cut85points
- ChampúsDeep Cut85points
- ChamucosDeep Cut85points
- ChancacasDeep Cut85points
- ChanchamitosDeep Cut85points
- Chancho a la barbosaDeep Cut85points
- Chancho a la cruzDeep Cut85points
- Chancho adobadoDeep Cut85points
- Chancho al cilindroDeep Cut85points
- Chancho al paloDeep Cut85points
- Chancho asado chifaDeep Cut85points
- Chancho con tamarindoDeep Cut85points
- Chancho con yucaDeep 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.