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
- Chupe andinoDeep Cut85points
- Chupe de camaronesDeep Cut85points
- Chupe de locosDeep Cut85points
- ChupilcaDeep Cut85points
- ChupínDeep Cut85points
- ChurchillDeep Cut85points
- ChuripoDeep Cut85points
- ChurrascaDeep Cut85points
- Churrasco ecuatorianoDeep Cut85points
- Churrasco italianoDeep Cut85points
- Churrasco marinoDeep Cut85points
- Churritos preparadosDeep Cut85points
- ChuviscoDeep Cut85points
- ChuzoDeep Cut85points
- CigarreteDeep Cut85points
- CivincheDeep Cut85points
- Ckocko de polloDeep Cut85points
- Clamato preparadoDeep Cut85points
- ClaritoDeep Cut85points
- Claro de maízDeep Cut85points
- ClavitoDeep Cut85points
- ClemoleDeep Cut85points
- ClericóDeep Cut85points
- CleryDeep Cut85points
- Coca sourDeep Cut85points
- Cocada venezolanaDeep Cut85points
- Cochino fritoDeep Cut85points
- CochitoDeep Cut85points
- Cochon boucanéDeep Cut85points
- CochuteDeep Cut85points
- Cocido boyacenseDeep Cut85points
- Cocido de armadilloDeep Cut85points
- Coco con cucaDeep Cut85points
- Coco locoDeep Cut85points
- Coco malayoDeep Cut85points
- Coco quemadoDeep Cut85points
- CocolesDeep Cut85points
- Cocombro guisadoDeep Cut85points
- Cocona SourDeep Cut85points
- CoconachadoDeep Cut85points
- Coctelitos cumanesesDeep Cut85points
- Coditos guisadosDeep Cut85points
- CodzitosDeep Cut85points
- Cola de monoDeep Cut85points
- ColacheDeep Cut85points
- ColaciónDeep Cut85points
- Colada de avenaDeep Cut85points
- Colada de quinoaDeep Cut85points
- Colada moradaDeep Cut85points
- ColchonesDeep 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.