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
- GuinatánDeep Cut85points
- Guinea fricaséDeep Cut85points
- Guinea guisadaDeep Cut85points
- GuineítosDeep Cut85points
- Guineos en escabecheDeep Cut85points
- Güira guisadaDeep Cut85points
- GüirilaDeep Cut85points
- Guisado borrachoDeep Cut85points
- Guiso carreroDeep Cut85points
- Guiso de acelgaDeep Cut85points
- Guiso de almejasDeep Cut85points
- Guiso de arrozDeep Cut85points
- Guiso de bacalaoDeep Cut85points
- Guiso de berenjenasDeep Cut85points
- Guiso de cabritoDeep Cut85points
- Guiso de carneDeep Cut85points
- Guiso de cazónDeep Cut85points
- Guiso de centollaDeep Cut85points
- Guiso de chayoteDeep Cut85points
- Guiso de chile y camarónDeep Cut85points
- Guiso de chocloDeep Cut85points
- Guiso de curitosDeep Cut85points
- Guiso de fideosDeep Cut85points
- Guiso de lentejasDeep Cut85points
- Guiso de maízDeep Cut85points
- Guiso de majazDeep Cut85points
- Guiso de moteDeep Cut85points
- Guiso de papaDeep Cut85points
- Guiso de pipiánDeep Cut85points
- Guiso de porotosDeep Cut85points
- Guiso de quinoaDeep Cut85points
- Guiso de tarwiDeep Cut85points
- Guiso de vizcachaDeep Cut85points
- Guiso macateroDeep Cut85points
- Guiso paraguayoDeep Cut85points
- Guiso troperoDeep Cut85points
- Gurijuba fritaDeep Cut85points
- Gusano (pan dulce)Deep Cut85points
- GusaraposDeep Cut85points
- Habas con quesoDeep Cut85points
- Habas tostadasDeep Cut85points
- Habichuelas con dulceDeep Cut85points
- HallaquitaDeep Cut85points
- HallullaDeep Cut85points
- Haricots rouges aux queues de cochonDeep Cut85points
- Harina de maíz con cangrejoDeep Cut85points
- Harina de negritoDeep Cut85points
- Helado de batata y cocoDeep Cut85points
- Helado de camoteDeep Cut85points
- Helado de canelaDeep 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.