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
- Almejas chocolatas tatemadasDeep Cut85points
- Almejas empanizadasDeep Cut85points
- Almejas guisadasDeep Cut85points
- Almejas preparadasDeep Cut85points
- Almejas rellenasDeep Cut85points
- AlmejitasDeep Cut85points
- AlmendradoDeep Cut85points
- Almendras de lecheDeep Cut85points
- Almendras en mielDeep Cut85points
- AlmíbarDeep Cut85points
- AlmidoncitosDeep Cut85points
- AlmohadasDeep Cut85points
- AlmojábanaDeep Cut85points
- Almojábanas (Puerto Rico)Deep Cut85points
- AlmojábanosDeep Cut85points
- Almuerzo en hojaDeep Cut85points
- AlojaDeep Cut85points
- AlporasDeep Cut85points
- AluáDeep Cut85points
- Alverjitas con carneDeep Cut85points
- AmaláDeep Cut85points
- AmanteigadoDeep Cut85points
- Amarillo a la MonseñorDeep Cut85points
- AmbrosiaDeep Cut85points
- Amendoim cozidoDeep Cut85points
- Americano (sanduíche)Deep Cut85points
- AnafreDeep Cut85points
- AñapaDeep Cut85points
- Ancas de ranaDeep Cut85points
- AnchiDeep Cut85points
- AnguDeep Cut85points
- Angu à baianaDeep Cut85points
- Angú de guineoDeep Cut85points
- AntañosDeep Cut85points
- AnteDeep Cut85points
- Apanado de alpacaDeep Cut85points
- ApiDeep Cut85points
- AplanchadoDeep Cut85points
- ApolDeep Cut85points
- AporreadilloDeep Cut85points
- Aporreado de pescadoDeep Cut85points
- Aporreado de tasajoDeep Cut85points
- ApozoleDeep Cut85points
- ArabuDeep Cut85points
- ArañitasDeep Cut85points
- Arenque con huevoDeep Cut85points
- Arenque guisadoDeep Cut85points
- Arepa boyacenseDeep Cut85points
- Arepa cabimeraDeep Cut85points
- Arepa catiraDeep 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.