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
- Espagueti salvadoreñoDeep Cut85points
- Espaguetis a la dominicanaDeep Cut85points
- Espaguetis con caraotasDeep Cut85points
- EspesadoDeep Cut85points
- EspetinhoDeep Cut85points
- Espeto de rojãoDeep Cut85points
- EspinazoDeep Cut85points
- EsponjadoDeep Cut85points
- Espuma de cacaoDeep Cut85points
- Espuma de marDeep Cut85points
- Espuma de sapoDeep Cut85points
- EspumillaDeep Cut85points
- EsquimoDeep Cut85points
- EstofadoDeep Cut85points
- Estofado de canutoDeep Cut85points
- Estofado de cubacesDeep Cut85points
- Estofado tehuanoDeep Cut85points
- EtltamalDeep Cut85points
- FaináDeep Cut85points
- FalmoDeep Cut85points
- Falso conejoDeep Cut85points
- FanescaDeep Cut85points
- FanschopDeep Cut85points
- Fariña fritaDeep Cut85points
- Farinha de tapioca com leiteDeep Cut85points
- Farofa de içáDeep Cut85points
- FatayDeep Cut85points
- Fatias de BragaDeep Cut85points
- Feijão amigoDeep Cut85points
- Feijão campeiroDeep Cut85points
- Feijão de leiteDeep Cut85points
- Feijão gordoDeep Cut85points
- Feijão tropeiroDeep Cut85points
- Feijão verde com nataDeep Cut85points
- Féroce d'avocatDeep Cut85points
- FiambreDeep Cut85points
- Fiambre antioqueñoDeep Cut85points
- Fideo secoDeep Cut85points
- FigadeteDeep Cut85points
- Figo em caldaDeep Cut85points
- Filé à cubanaDeep Cut85points
- Filé à JKDeep Cut85points
- Filé à Oswaldo AranhaDeep Cut85points
- Filé à parmegianaDeep Cut85points
- Filé marajoaraDeep Cut85points
- Filet a la romanaDeep Cut85points
- Filete a la chamulaDeep Cut85points
- Filhote ao molho de camarãoDeep Cut85points
- FiliboDeep Cut85points
- Fios de ovosDeep 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.