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
- Gallina cuyadaDeep Cut85points
- Gallina de PinlloDeep Cut85points
- Gallina de tamarindoDeep Cut85points
- Gallina en cremaDeep Cut85points
- Gallina en nogadaDeep Cut85points
- Gallina pintaDeep Cut85points
- Gallina rellenaDeep Cut85points
- Gallinas borrachasDeep Cut85points
- Gallo en chichaDeep Cut85points
- Gallo en perroDeep Cut85points
- Gallo pinto de pastaDeep Cut85points
- GallosDeep Cut85points
- Gancia batidoDeep Cut85points
- GandingaDeep Cut85points
- Gandules guisadosDeep Cut85points
- GaonerasDeep Cut85points
- GarapiñaDeep Cut85points
- Garbanzos con arrozDeep Cut85points
- Garbanzos en dulceDeep Cut85points
- Garbanzos fritosDeep Cut85points
- Garbanzos tostadosDeep Cut85points
- GaribaldisDeep Cut85points
- GarrapiñadaDeep Cut85points
- GarullaDeep Cut85points
- Gâteau au rhumDeep Cut85points
- Gâteau cramaniocDeep Cut85points
- Gâteau Mont-BlancDeep Cut85points
- Gâteau patateDeep Cut85points
- GaticosDeep Cut85points
- Gato bèDeep Cut85points
- GaznatesDeep Cut85points
- Gazpacho de bacalaoDeep Cut85points
- Gazpacho morelianoDeep Cut85points
- Gelatina de lecheDeep Cut85points
- Gelatina de mosaicoDeep Cut85points
- Gelatina de pataDeep Cut85points
- Gelée d'oseilleDeep Cut85points
- Geleia de jamboDeep Cut85points
- Geleia de mocotóDeep Cut85points
- GemadaDeep Cut85points
- GendarmesDeep Cut85points
- GengibirraDeep Cut85points
- Ginga com tapiocaDeep Cut85points
- GiraumonadeDeep Cut85points
- GizadasDeep Cut85points
- GloriadoDeep Cut85points
- GloriasDeep Cut85points
- GofioDeep Cut85points
- GolfeadosDeep Cut85points
- GolleríaDeep 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.