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
- Cosas de hornoDeep Cut85points
- CoscóatlDeep Cut85points
- CosposasDeep Cut85points
- Costela fogo de chãoDeep Cut85points
- Costela no bafoDeep Cut85points
- Costeñito SourDeep Cut85points
- CostillarDeep Cut85points
- Costillar fritoDeep Cut85points
- Costillas (hojaldre)Deep Cut85points
- Costillas chifaDeep Cut85points
- Costillas en pulqueDeep Cut85points
- CostraDeep Cut85points
- CouacDeep Cut85points
- Couac cocoDeep Cut85points
- Court-bouillon de poissonDeep Cut85points
- Couve à mineiraDeep Cut85points
- Coxa-cremeDeep Cut85points
- CoxiDeep Cut85points
- Coyoles en mielDeep Cut85points
- CoyolitoDeep Cut85points
- CoyotasDeep Cut85points
- CozidoDeep Cut85points
- Crabe farciDeep Cut85points
- CravinhoDeep Cut85points
- Crema automóvilDeep Cut85points
- Crema de ají amarilloDeep Cut85points
- Crema de chontaDeep Cut85points
- Crema de cilantroDeep Cut85points
- Crema de eloteDeep Cut85points
- Crema de huitlacocheDeep Cut85points
- Crema de maicenaDeep Cut85points
- Crema de malangaDeep Cut85points
- Crema de pejibayeDeep Cut85points
- Crema de poblanoDeep Cut85points
- Crema de vieDeep Cut85points
- Creme de abacateDeep Cut85points
- Creme de bacuriDeep Cut85points
- Creme de camarãoDeep Cut85points
- Creme de cupuaçuDeep Cut85points
- Creme de galinhaDeep Cut85points
- Creme de milhoDeep Cut85points
- Creme de papayaDeep Cut85points
- Cremitas de lecheDeep Cut85points
- CremoladaDeep Cut85points
- CremonaDeep Cut85points
- Crepas de cajetaDeep Cut85points
- Crepe no palitoDeep Cut85points
- CrétiqueDeep Cut85points
- CriadillasDeep Cut85points
- Croqueta preparadaDeep 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.