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
- Frijoles con xonequiDeep Cut85points
- Frijoles maneadosDeep Cut85points
- Frijoles paradosDeep Cut85points
- Frijoles puercosDeep Cut85points
- Fríjoles verdes con costillaDeep Cut85points
- Fritada de cabritoDeep Cut85points
- Fritada de ranaDeep Cut85points
- Fritada de siriDeep Cut85points
- Fritanga bolivianaDeep Cut85points
- Fritas de guineoDeep Cut85points
- Fritas de maízDeep Cut85points
- Fritas de yucaDeep Cut85points
- FritayDeep Cut85points
- Frites de fruit à painDeep Cut85points
- Frito chiclayanoDeep Cut85points
- Frito coloradoDeep Cut85points
- Frito con salamiDeep Cut85points
- Frito do vaqueiroDeep Cut85points
- Frito guanacastecoDeep Cut85points
- Frito pastusoDeep Cut85points
- Frito trujillanoDeep Cut85points
- Fritos de coliflorDeep Cut85points
- Frituras de calabazaDeep Cut85points
- Frituras de maízDeep Cut85points
- Frituras de malangaDeep Cut85points
- Fruta cristalizadaDeep Cut85points
- Fruta de hornoDeep Cut85points
- Fufú de plátanoDeep Cut85points
- Fufú panameñoDeep Cut85points
- FugazzaDeep Cut85points
- FugazzetaDeep Cut85points
- FuncheDeep Cut85points
- FungíDeep Cut85points
- FurrunduDeep Cut85points
- Fwa di ak bannannDeep Cut85points
- GaceñigaDeep Cut85points
- GaletoDeep Cut85points
- Galette créoleDeep Cut85points
- Galinha à cabidelaDeep Cut85points
- Galinha caipiraDeep Cut85points
- Galinha d'angola ao molhoDeep Cut85points
- GalinhadaDeep Cut85points
- Galleta cubanaDeep Cut85points
- Galleta de campoDeep Cut85points
- Galleta paraguayaDeep Cut85points
- Galletas de grajeaDeep Cut85points
- Galletas de nataDeep Cut85points
- Galletas de natillaDeep Cut85points
- Galletas suizasDeep Cut85points
- Gallina al cocoDeep 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.