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
- Derretido de quesoDeep Cut85points
- Desayuno chapínDeep Cut85points
- Desayuno criolloDeep Cut85points
- Desayuno típico salvadoreñoDeep Cut85points
- DesmoleDeep Cut85points
- DiabolínDeep Cut85points
- DibôDeep Cut85points
- Diri ak djon djonDeep Cut85points
- Diri ak pwaDeep Cut85points
- Diri ak pwa kongoDeep Cut85points
- DiscadaDeep Cut85points
- Dizé miléDeep Cut85points
- DjakaDeep Cut85points
- DobladaDeep Cut85points
- DobladitasDeep Cut85points
- DobladoDeep Cut85points
- DobradinhaDeep Cut85points
- Doce de bacuriDeep Cut85points
- Doce de bananaDeep Cut85points
- Doce de buritiDeep Cut85points
- Doce de cajuDeep Cut85points
- Doce de cupuaçuDeep Cut85points
- Doce de espécieDeep Cut85points
- Doce de goiabaDeep Cut85points
- Doce de jacaDeep Cut85points
- Doce de mangabaDeep Cut85points
- Doce de melanciaDeep Cut85points
- Doce de pequiDeep Cut85points
- Doce de pimentaDeep Cut85points
- Doce secoDeep Cut85points
- DokuDeep Cut85points
- DombréDeep Cut85points
- DomplinesDeep Cut85points
- Don AlfredoDeep Cut85points
- Don PedroDeep Cut85points
- DoraditasDeep Cut85points
- DoroteosDeep Cut85points
- DouceletteDeep Cut85points
- DoukounouDeep Cut85points
- Dous kokoyeDeep Cut85points
- Dous lètDeep Cut85points
- Dous makòsDeep Cut85points
- DraqueDeep Cut85points
- Dulce combinadoDeep Cut85points
- Dulce de ajonjolíDeep Cut85points
- Dulce de apioDeep Cut85points
- Dulce de arrayánDeep Cut85points
- Dulce de arrozDeep Cut85points
- Dulce de batataDeep Cut85points
- Dulce de caballitoDeep 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.