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
- ChimiDeep Cut85points
- ChimiaDeep Cut85points
- Chimichurri ticoDeep Cut85points
- ChimistlánDeep Cut85points
- ChimolDeep Cut85points
- ChinchivíDeep Cut85points
- ChinchulinesDeep Cut85points
- ChinculguajeDeep Cut85points
- ChinequeDeep Cut85points
- ChinguiritoDeep Cut85points
- ChinicuilesDeep Cut85points
- ChintextleDeep Cut85points
- Chipá caburéDeep Cut85points
- Chipa guasuDeep Cut85points
- Chipá so'oDeep Cut85points
- ChipacoDeep Cut85points
- Chipilín con carneDeep Cut85points
- Chiquato asadoDeep Cut85points
- ChiquiadoresDeep Cut85points
- ChiricayaDeep Cut85points
- Chirimoya alegreDeep Cut85points
- Chirimoyas (pan dulce)Deep Cut85points
- ChirimpicoDeep Cut85points
- Chirín de AmatitlánDeep Cut85points
- ChirindolfosDeep Cut85points
- ChiriuchuDeep Cut85points
- ChirmolDeep Cut85points
- Chirmol de patoDeep Cut85points
- Chirmol de zapateroDeep Cut85points
- ChirriadaDeep Cut85points
- ChispolaDeep Cut85points
- Chita a la salDeep Cut85points
- ChiviricosDeep Cut85points
- Chivo al huecoDeep Cut85points
- Chivo asadoDeep Cut85points
- Chivo en cocoDeep Cut85points
- Chivo guisadoDeep Cut85points
- ChochocaDeep Cut85points
- Chochoca chilotaDeep Cut85points
- Chochos con tostadoDeep Cut85points
- ChochoyotesDeep Cut85points
- Choclo asadoDeep Cut85points
- Choclo con quesoDeep Cut85points
- Choclo con salsa blancaDeep Cut85points
- ChoclotandaDeep Cut85points
- ChocobananoDeep Cut85points
- Chocolat créoleDeep Cut85points
- ChocolatadaDeep Cut85points
- Chocolate bribriDeep Cut85points
- Chocolate com periDeep 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.