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
- Huevos chimbosDeep Cut85points
- Huevos con camarónDeep Cut85points
- Huevos de codornizDeep Cut85points
- Huevos de faltriqueraDeep Cut85points
- Huevos de iguanaDeep Cut85points
- Huevos de paslamaDeep Cut85points
- Huevos en cazuelaDeep Cut85points
- Huevos enchiladosDeep Cut85points
- Huevos motuleñosDeep Cut85points
- Huevos picadosDeep Cut85points
- Huevos realesDeep Cut85points
- Huevos tiradosDeep Cut85points
- Huevos veracruzanosDeep Cut85points
- Huilota en caldoDeep Cut85points
- HuitochadoDeep Cut85points
- Huminta chilotaDeep Cut85points
- Humita en ollaDeep Cut85points
- Ibes con puercoDeep Cut85points
- Icing glassDeep Cut85points
- Iguana guisadaDeep Cut85points
- Imam hamaaxDeep Cut85points
- Imperial rusoDeep Cut85points
- InchicapiDeep Cut85points
- InchicuchoDeep Cut85points
- Indio viejoDeep Cut85points
- Indios boyacensesDeep Cut85points
- InnaDeep Cut85points
- InsulsoDeep Cut85points
- IntendenteDeep Cut85points
- IpetéDeep Cut85points
- IsabelitasDeep Cut85points
- Isca de peixeDeep Cut85points
- Iscas de fígadoDeep Cut85points
- IskiateDeep Cut85points
- Isla de PinosDeep Cut85points
- Ispi fritoDeep Cut85points
- ItacateDeep Cut85points
- IxpasáDeep Cut85points
- IxucariDeep Cut85points
- Jabalí al discoDeep Cut85points
- Jabalí en recadoDeep Cut85points
- JacubaDeep Cut85points
- Jaiba fritaDeep Cut85points
- Jaibas a la diablaDeep Cut85points
- Jaibas rellenasDeep Cut85points
- JalaoDeep Cut85points
- JaleaDeep Cut85points
- Jalea de batataDeep Cut85points
- Jalea de guayabaDeep Cut85points
- Jalea de mangoDeep 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.