Krillion Recorded answers
4,584 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 4,584
- Ahumado de viudaDeep Cut85points
- Aipim com carne secaDeep Cut85points
- Aipim com manteigaDeep Cut85points
- AjabóDeep Cut85points
- Ají boliviano (guiso)Deep Cut85points
- Ají de achakanaDeep Cut85points
- Ají de calabazaDeep Cut85points
- Ají de cocoDeep Cut85points
- Ají de cuyDeep Cut85points
- Ají de fideoDeep Cut85points
- Ají de huevosDeep Cut85points
- Ají de lacayoteDeep Cut85points
- Ají de langostinosDeep Cut85points
- Ají de lenguaDeep Cut85points
- Ají de lentejasDeep Cut85points
- Ají de maníDeep Cut85points
- Ají de papalisaDeep Cut85points
- Ají de racachaDeep Cut85points
- Ají de tomate de árbolDeep Cut85points
- Ají negroDeep Cut85points
- Ajiaco chilenoDeep Cut85points
- Ajiaco cubanoDeep Cut85points
- Ajiaco de cuyDeep Cut85points
- Ajiaco de papasDeep Cut85points
- AjiceroDeep Cut85points
- Ajicero de pescadoDeep Cut85points
- AjilimójiliDeep Cut85points
- AjocominoDeep Cut85points
- Ajolote en tamalDeep Cut85points
- AkasanDeep Cut85points
- Alacranes de DurangoDeep Cut85points
- AlamaresDeep Cut85points
- Albóndigas de camarónDeep Cut85points
- AlbondigónDeep Cut85points
- AlborotosDeep Cut85points
- AlcapurriaDeep Cut85points
- Alcatra no espetoDeep Cut85points
- AlcitronesDeep Cut85points
- AlegríaDeep Cut85points
- Alegría de cocoDeep Cut85points
- Alegrías colombianasDeep Cut85points
- Alfajor de cocoDeep Cut85points
- Alfajor de pencaDeep Cut85points
- AlfandoqueDeep Cut85points
- AlfeñiqueDeep Cut85points
- AlgarrobinaDeep Cut85points
- AliadoDeep Cut85points
- AliñadoDeep Cut85points
- AllullasDeep Cut85points
- Almejas al maticoDeep 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.