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
- Helado de cocoDeep Cut85points
- Helado de lúcumaDeep Cut85points
- Helado de mameyDeep Cut85points
- Helado de mantecadoDeep Cut85points
- Helado de moricheDeep Cut85points
- Helado de pailaDeep Cut85points
- Helado de sorbeteraDeep Cut85points
- Helados de potecitoDeep Cut85points
- Helados de SalcedoDeep Cut85points
- HervidoDeep Cut85points
- Hicotea en verdeDeep Cut85points
- HigadeteDeep Cut85points
- HigaditosDeep Cut85points
- Hígado a la italianaDeep Cut85points
- Higos con quesoDeep Cut85points
- Higos cristalizadosDeep Cut85points
- Higos en almíbarDeep Cut85points
- Higos rellenosDeep Cut85points
- HilachasDeep Cut85points
- Hiro de zapalloDeep Cut85points
- HLMDeep Cut85points
- HogaoDeep Cut85points
- HojarascasDeep Cut85points
- HojuelasDeep Cut85points
- Horchata lojanaDeep Cut85points
- HornadoDeep Cut85points
- Hotel NacionalDeep Cut85points
- Huacatay sauceDeep Cut85points
- Huachinango a la vizcaínaDeep Cut85points
- Huallpa chupeDeep Cut85points
- HuañacaDeep Cut85points
- HuarjataDeep Cut85points
- Huascha locroDeep Cut85points
- HuatapeDeep Cut85points
- HuatiaDeep Cut85points
- HuauzontlesDeep Cut85points
- HuaxmoleDeep Cut85points
- HudutDeep Cut85points
- Huevas de lisaDeep Cut85points
- Huevas fritasDeep Cut85points
- Huevitos de lecheDeep Cut85points
- Huevo a la pailaDeep Cut85points
- Huevo en torta con chile coloradoDeep Cut85points
- Huevo molDeep Cut85points
- Huevos a la habaneraDeep Cut85points
- Huevos a la parrilla en morrónDeep Cut85points
- Huevos a la rabonaDeep Cut85points
- Huevos a la tripaDeep Cut85points
- Huevos ahogadosDeep Cut85points
- Huevos al albañilDeep 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.