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
- CrudosDeep Cut85points
- CuachalaDeep Cut85points
- Cuajada con melaoDeep Cut85points
- CuajadoDeep Cut85points
- CuajitoDeep Cut85points
- CuaresmerosDeep Cut85points
- CuaresmilloDeep Cut85points
- Cuatete al chingadazoDeep Cut85points
- CubanitoDeep Cut85points
- CubiletesDeep Cut85points
- CucaDeep Cut85points
- CucasDeep Cut85points
- CuchicancaDeep Cut85points
- CuchichaquiDeep Cut85points
- CuchifritosDeep Cut85points
- CuchucoDeep Cut85points
- CuchuflíDeep Cut85points
- CucsheDeep Cut85points
- CucuruchoDeep Cut85points
- Cueca viradaDeep Cut85points
- CueritosDeep Cut85points
- CuernosDeep Cut85points
- CuetlasDeep Cut85points
- CuleiDeep Cut85points
- Cumandá quesúDeep Cut85points
- CuñapéDeep Cut85points
- CupimDeep Cut85points
- CurantoDeep Cut85points
- CurauDeep Cut85points
- CurichiDeep Cut85points
- Cus-cus vallunoDeep Cut85points
- CuscuzDeep Cut85points
- Cuscuz de tapiocaDeep Cut85points
- Cuscuz paulistaDeep Cut85points
- CushtaDeep Cut85points
- CusnacaDeep Cut85points
- CusubéDeep Cut85points
- Cusuco fritoDeep Cut85points
- Cuy chactadoDeep Cut85points
- Cynar con pomeloDeep Cut85points
- Dadinho de tapiocaDeep Cut85points
- DamasquitosDeep Cut85points
- DamoridaDeep Cut85points
- DanbangnanDeep Cut85points
- DarasaDeep Cut85points
- Daube de melon d'eauDeep Cut85points
- Deditos de noviaDeep Cut85points
- Delicadas de guayabaDeep Cut85points
- Delícia de abacaxiDeep Cut85points
- DenguêDeep 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.