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
- ColegialesDeep Cut85points
- ColisaDeep Cut85points
- Colita de cuadrilDeep Cut85points
- Colochos de guayabaDeep Cut85points
- ColomboDeep Cut85points
- ColoncheDeep Cut85points
- CombinadoDeep Cut85points
- Come y bebeDeep Cut85points
- Conchas de camaronesDeep Cut85points
- Conchitas a la parmesanaDeep Cut85points
- ConconetesDeep Cut85points
- CondochesDeep Cut85points
- ConejitoDeep Cut85points
- Conejo asadoDeep Cut85points
- Conejo con mole de pinoleDeep Cut85points
- Conejo en adoboDeep Cut85points
- Conejo en cocoDeep Cut85points
- Conejo en escabecheDeep Cut85points
- Conejo en salsa de xoconostleDeep Cut85points
- Conejo guisadoDeep Cut85points
- Confiture cocoDeep Cut85points
- CongalesDeep Cut85points
- Congrio a la margaritaDeep Cut85points
- Congrio al hornoDeep Cut85points
- Congrio fritoDeep Cut85points
- Conitos de dulce de lecheDeep Cut85points
- Conserva de chacoDeep Cut85points
- Conservas de cebollaDeep Cut85points
- Consomé de barbacoaDeep Cut85points
- Consomé de locosDeep Cut85points
- ContamalesDeep Cut85points
- ContrafiléDeep Cut85points
- CoposDeep Cut85points
- CopúsDeep Cut85points
- CoquimolDeep Cut85points
- CoquitosDeep Cut85points
- Coração de galinhaDeep Cut85points
- Corazón a la parrillaDeep Cut85points
- Corazones de hojaldreDeep Cut85points
- CorbatasDeep Cut85points
- Corbullón de meroDeep Cut85points
- Cordeiro assadoDeep Cut85points
- Cordero al discoDeep Cut85points
- CoricosDeep Cut85points
- CornalitosDeep Cut85points
- Corned beef guisadoDeep Cut85points
- Cortadillo norteñoDeep Cut85points
- CortaditoDeep Cut85points
- CorundasDeep Cut85points
- CorvicheDeep 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.