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
- Chancho en piedraDeep Cut85points
- Chancho fritoDeep Cut85points
- ChanclasDeep Cut85points
- ChancletasDeep Cut85points
- ChanfainaDeep Cut85points
- ChanfainitaDeep Cut85points
- ChangaDeep Cut85points
- ChanguaDeep Cut85points
- ChanjuanDeep Cut85points
- Chanka de polloDeep Cut85points
- ChanmchanmDeep Cut85points
- ChanquiDeep Cut85points
- Chao mein chapínDeep Cut85points
- ChapaleleDeep Cut85points
- ChapanaDeep Cut85points
- ChapeaDeep Cut85points
- ChapoDeep Cut85points
- ChaqueDeep Cut85points
- ChaquegueDeep Cut85points
- ChaquepaDeep Cut85points
- CharalesDeep Cut85points
- CharamuscaDeep Cut85points
- CharamuscasDeep Cut85points
- CharapeDeep Cut85points
- CharikurindaDeep Cut85points
- Charque à brejeiraDeep Cut85points
- Charque com mandiocaDeep Cut85points
- Charque fritoDeep Cut85points
- CharquekanDeep Cut85points
- CharquicánDeep Cut85points
- CharquisilloDeep Cut85points
- Charro negroDeep Cut85points
- CharutoDeep Cut85points
- ChastakaDeep Cut85points
- ChatascaDeep Cut85points
- ChaudeauDeep Cut85points
- Chawlla thimpuDeep Cut85points
- Chaya con huevoDeep Cut85points
- Chayotes rellenosDeep Cut85points
- ChegadinhoDeep Cut85points
- ChemilicoDeep Cut85points
- ChenchénDeep Cut85points
- ChepacorinaDeep Cut85points
- ChéveresDeep Cut85points
- Chi jau kayDeep Cut85points
- ChibéDeep Cut85points
- Chica doidaDeep Cut85points
- Chicago tamaleDeep Cut85points
- ChicatanasDeep Cut85points
- Chicha del YamorDeep 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.