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
- FlancochoDeep Cut85points
- Flor de izote con huevoDeep Cut85points
- FogazzaDeep Cut85points
- ForchaDeep Cut85points
- FororoDeep Cut85points
- FortaiaDeep Cut85points
- FosforeraDeep Cut85points
- FosforitoDeep Cut85points
- FraldinhaDeep Cut85points
- FrancisquitoDeep Cut85points
- Frango a passarinhoDeep Cut85points
- Frango com guarirobaDeep Cut85points
- Frango com ora-pro-nóbisDeep Cut85points
- Frango com polentaDeep Cut85points
- Frango com quiaboDeep Cut85points
- FrangolloDeep Cut85points
- Frangollo argentinoDeep Cut85points
- Frejol coladoDeep Cut85points
- Frejoles a la trujillanaDeep Cut85points
- Fresa coladaDeep Cut85points
- Fresco de cacaoDeep Cut85points
- Fresco de chanDeep Cut85points
- Fresco de chíaDeep Cut85points
- Fresco de ensaladaDeep Cut85points
- Fresco de marañónDeep Cut85points
- Fresco de papaturroDeep Cut85points
- Fresco de pepitaDeep Cut85points
- Fresco de súchilesDeep Cut85points
- FricandelaDeep Cut85points
- FricaséDeep Cut85points
- Fricassée d'iguaneDeep Cut85points
- Fricassée de cabriDeep Cut85points
- Fricassée de chatrouDeep Cut85points
- FricheDeep Cut85points
- Fried cakeDeep Cut85points
- Frigideira de siriDeep Cut85points
- Frijol con puercoDeep Cut85points
- Frijol escumiteDeep Cut85points
- Frijol tapajeñoDeep Cut85points
- FrijoladaDeep Cut85points
- Frijoles antioqueñosDeep Cut85points
- Frijoles blancos con espinazoDeep Cut85points
- Frijoles coladosDeep Cut85points
- Frijoles coloradosDeep Cut85points
- Frijoles con chicharrónDeep Cut85points
- Frijoles con chochoyotesDeep Cut85points
- Frijoles con pemuchesDeep Cut85points
- Frijoles con pezuñaDeep Cut85points
- Frijoles con rabitoDeep Cut85points
- Frijoles con venenoDeep 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.