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
- Arepa costarricenseDeep Cut85points
- Arepa dominicanaDeep Cut85points
- Arepa dominóDeep Cut85points
- Arepa dulceDeep Cut85points
- Arepa llaneraDeep Cut85points
- Arepa musiúaDeep Cut85points
- Arepa ocañeraDeep Cut85points
- Arepa orejiperroDeep Cut85points
- Arepa pelúaDeep Cut85points
- Arepa rompecolchónDeep Cut85points
- Arepa rumberaDeep Cut85points
- Arepa Santa BárbaraDeep Cut85points
- Arepa santandereanaDeep Cut85points
- Arepa sifrinaDeep Cut85points
- Arepas de cocoDeep Cut85points
- Arepitas de maízDeep Cut85points
- Arepitas de yucaDeep Cut85points
- ArepuelasDeep Cut85points
- Arizona cheese crispDeep Cut85points
- Armado a la parrillaDeep Cut85points
- Arracacha puréeDeep Cut85points
- ArrastradosDeep Cut85points
- ArregladoDeep Cut85points
- Arrollado de carneDeep Cut85points
- Arrollado de malayaDeep Cut85points
- Arrollado de polloDeep Cut85points
- Arrollado huasoDeep Cut85points
- ArropeDeep Cut85points
- Arroz à gregaDeep Cut85points
- Arroz a la cubanaDeep Cut85points
- Arroz a la jardineraDeep Cut85points
- Arroz a la tumbadaDeep Cut85points
- Arroz a la valencianaDeep Cut85points
- Arroz à piamonteseDeep Cut85points
- Arroz aguadoDeep Cut85points
- Arroz anchoDeep Cut85points
- Arroz apasteladoDeep Cut85points
- Arroz árabeDeep Cut85points
- Arroz atolladoDeep Cut85points
- Arroz Biro-BiroDeep Cut85points
- Arroz bolivianoDeep Cut85points
- Arroz borrachoDeep Cut85points
- Arroz campesinoDeep Cut85points
- Arroz carreteiroDeep Cut85points
- Arroz charapitaDeep Cut85points
- Arroz clavadoDeep Cut85points
- Arroz com guarirobaDeep Cut85points
- Arroz com pequiDeep Cut85points
- Arroz com suãDeep Cut85points
- Arroz con asaduraDeep 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.