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
- Gorditas de cuajadaDeep Cut85points
- Gorditas de maíz con arena de hormigueroDeep Cut85points
- Gorditas de nataDeep Cut85points
- Gorditas de piloncilloDeep Cut85points
- Gorditas de plátanoDeep Cut85points
- Gorditas infladasDeep Cut85points
- GramaDeep Cut85points
- Gratin de banane jauneDeep Cut85points
- Gratin de christophineDeep Cut85points
- Gratin de couacDeep Cut85points
- Gratin de dachineDeep Cut85points
- Gratin de giraumonDeep Cut85points
- Gratin de papayeDeep Cut85points
- Gratin de ti-concombreDeep Cut85points
- Green chile cheese friesDeep Cut85points
- GreñosoDeep Cut85points
- GrudeDeep Cut85points
- GuabulDeep Cut85points
- GuacamayaDeep Cut85points
- GuachoDeep Cut85points
- GuachuDeep Cut85points
- Guaguas de panDeep Cut85points
- GuajolotaDeep Cut85points
- Guajolotes de TulancingoDeep Cut85points
- GuandoloDeep Cut85points
- GuanimesDeep Cut85points
- Guanta ahumadaDeep Cut85points
- Guaraná naturalDeep Cut85points
- GuarapitaDeep Cut85points
- Guarapo bolivianoDeep Cut85points
- Guarapo de jaguaDeep Cut85points
- Guarapo de piñaDeep Cut85points
- GuargüerosDeep Cut85points
- Guaro collinsDeep Cut85points
- Guaro con cocaDeep Cut85points
- Guaro con miel y limónDeep Cut85points
- Guaro sourDeep Cut85points
- GuaropunchDeep Cut85points
- GuarrúsDeep Cut85points
- GuasacacaDeep Cut85points
- GuasanasDeep Cut85points
- GuásimoDeep Cut85points
- GuatitaDeep Cut85points
- GuatitasDeep Cut85points
- Guayabas rellenasDeep Cut85points
- Guayín de huevoDeep Cut85points
- GuayoyoDeep Cut85points
- GuetabinguiDeep Cut85points
- Güicoyes con lorocoDeep Cut85points
- Güicoyitos rellenosDeep 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.