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
- Chocolate de aguaDeep Cut85points
- Chocolate de maízDeep Cut85points
- Chocolate de maníDeep Cut85points
- Chocolate de MixcoDeep Cut85points
- Chocolate santafereñoDeep Cut85points
- Chocolate-atole oaxaqueñoDeep Cut85points
- ChocolomoDeep Cut85points
- ChocotejasDeep Cut85points
- ChogostasDeep Cut85points
- ChojínDeep Cut85points
- Chokola ayisyenDeep Cut85points
- CholadoDeep Cut85points
- Cholas de GuanoDeep Cut85points
- Cholgas al alicateDeep Cut85points
- Chongos zamoranosDeep Cut85points
- Chontaduro con sal y mielDeep Cut85points
- ChopónDeep Cut85points
- ChoripapaDeep Cut85points
- ChoripolloDeep Cut85points
- Choritos a la chalacaDeep Cut85points
- Choritos con arrozDeep Cut85points
- Choritos en salsa verdeDeep Cut85points
- Chorizo a la pomarolaDeep Cut85points
- Chorizo chuquisaqueñoDeep Cut85points
- ChoroteDeep Cut85points
- ChorreadasDeep Cut85points
- ChorrillanaDeep Cut85points
- ChotosDeep Cut85points
- Choucroute de l'ApprouagueDeep Cut85points
- Chouriço doceDeep Cut85points
- ChuchitoDeep Cut85points
- ChuculaDeep Cut85points
- Chucula boyacenseDeep Cut85points
- ChuflayDeep Cut85points
- ChugchucarasDeep Cut85points
- Chuleta ahumada guisadaDeep Cut85points
- Chuleta con tajadasDeep Cut85points
- Chuleta kan-kanDeep Cut85points
- Chuleta vallunaDeep Cut85points
- Chuletas fascinanteDeep Cut85points
- Chuletas fritasDeep Cut85points
- ChulitosDeep Cut85points
- ChumbequeDeep Cut85points
- ChumulDeep Cut85points
- ChungueteDeep Cut85points
- Chuño colaDeep Cut85points
- Chuño molidoDeep Cut85points
- Chuño phutiDeep Cut85points
- Chupadora fritaDeep Cut85points
- ChupeDeep 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.