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
- DuquesasDeep Cut85points
- DurofríoDeep Cut85points
- DurudiaDeep Cut85points
- DzotobichayDeep Cut85points
- EbôDeep Cut85points
- EfóDeep Cut85points
- Ejotes con huevoDeep Cut85points
- El PresidenteDeep Cut85points
- Elena RuzDeep Cut85points
- ElopozoleDeep Cut85points
- Elote (pan dulce)Deep Cut85points
- Elote locoDeep Cut85points
- EmolienteDeep Cut85points
- EmpadãoDeep Cut85points
- EmpalmeDeep Cut85points
- Empantalonao de morrocoyDeep Cut85points
- EmpedradasDeep Cut85points
- EmpedradoDeep Cut85points
- EmpolvadosDeep Cut85points
- EncacahuatadoDeep Cut85points
- EncaneladoDeep Cut85points
- EncapotadoDeep Cut85points
- Encebollado de huevoDeep Cut85points
- Enchiladas apanensesDeep Cut85points
- Enchiladas de charolaDeep Cut85points
- Enchiladas de San MiguelDeep Cut85points
- Enchiladas del sueloDeep Cut85points
- Enchiladas guatemaltecasDeep Cut85points
- Enchiladas hidrocálidasDeep Cut85points
- Enchiladas hondureñasDeep Cut85points
- Enchiladas huastecasDeep Cut85points
- Enchiladas minerasDeep Cut85points
- Enchiladas nicasDeep Cut85points
- Enchiladas placerasDeep Cut85points
- Enchiladas poblanasDeep Cut85points
- Enchiladas potosinasDeep Cut85points
- Enchiladas queretanasDeep Cut85points
- Enchiladas regiasDeep Cut85points
- Enchiladas salvadoreñasDeep Cut85points
- Enchiladas sonorensesDeep Cut85points
- Enchiladas tapatíasDeep Cut85points
- Enchiladas tultecasDeep Cut85points
- Enchiladas zacatecanasDeep Cut85points
- Enchilado de camaronesDeep Cut85points
- EnchipotladoDeep Cut85points
- EncocadoDeep Cut85points
- EncurtidoDeep Cut85points
- Engasga-gatoDeep Cut85points
- EnjococadasDeep Cut85points
- EnlustradosDeep 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.