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
- Chicha frutilladaDeep Cut85points
- Chicha panameñaDeep Cut85points
- Chicha paraguayaDeep Cut85points
- Chicha sourDeep Cut85points
- Chicha venezolanaDeep Cut85points
- ChichaítoDeep Cut85points
- Chicharõ hu'iDeep Cut85points
- Chicharrón con huevoDeep Cut85points
- Chicharrón de alpacaDeep Cut85points
- Chicharrón de cuyDeep Cut85points
- Chicharrón de harina dulceDeep Cut85points
- Chicharrón de lagartoDeep Cut85points
- Chicharrón de pescadoDeep Cut85points
- Chicharrón de quesoDeep Cut85points
- Chicharrón de vientoDeep Cut85points
- Chicharrón prensadoDeep Cut85points
- Chicharrón trenzadoDeep Cut85points
- Chicharrones de guayabaDeep Cut85points
- ChichemeDeep Cut85points
- Chiclete de camarãoDeep Cut85points
- Chico balanceadoDeep Cut85points
- ChicosDeep Cut85points
- ChifrijoDeep Cut85points
- ChigüilDeep Cut85points
- Chigüiro asadoDeep Cut85points
- ChiktayDeep Cut85points
- ChilapitasDeep Cut85points
- ChilaquilasDeep Cut85points
- ChilateDeep Cut85points
- Chilate con nuégadosDeep Cut85points
- ChilatequileDeep Cut85points
- ChilayoDeep Cut85points
- ChilcanoDeep Cut85points
- Chilcano de pescadoDeep Cut85points
- ChileajoDeep Cut85points
- ChileatoleDeep Cut85points
- ChilenitosDeep Cut85points
- ChileroDeep Cut85points
- Chiles caponesDeep Cut85points
- ChiletortaDeep Cut85points
- Chili gravyDeep Cut85points
- ChiliguaroDeep Cut85points
- ChilindrinaDeep Cut85points
- Chilindrón de carneroDeep Cut85points
- ChilongaDeep Cut85points
- ChilorioDeep Cut85points
- ChiloteDeep Cut85points
- ChilpacholeDeep Cut85points
- ChilpancingueñasDeep Cut85points
- ChiltomateDeep 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.