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
- Jalea de patriotasDeep Cut85points
- Jallpa waik'aDeep Cut85points
- Jamo en cocoDeep Cut85points
- Jamón del paísDeep Cut85points
- JamoncilloDeep Cut85points
- Jamoncillo de pepitaDeep Cut85points
- Jaraqui fritoDeep Cut85points
- Jarrito locoDeep Cut85points
- JawitaDeep Cut85points
- JericallaDeep Cut85points
- JesuitaDeep Cut85points
- Jeune gueuleDeep Cut85points
- Ji blenndeDeep Cut85points
- JibaritoDeep Cut85points
- JicaletaDeep Cut85points
- Jiló fritoDeep Cut85points
- JocónDeep Cut85points
- Jocotes cocidosDeep Cut85points
- Jocotes en mielDeep Cut85points
- JoelhoDeep Cut85points
- JolkeDeep Cut85points
- JolochesDeep Cut85points
- JoparaDeep Cut85points
- Jorge Amado (drink)Deep Cut85points
- JorochesDeep Cut85points
- JoteDeep Cut85points
- Juan sabrosoDeep Cut85points
- JuaneDeep Cut85points
- JuçaraDeep Cut85points
- JuchoDeep Cut85points
- Jueyes hervidosDeep Cut85points
- Jugo boxeadorDeep Cut85points
- Jugo de maíz con naranjaDeep Cut85points
- Jugo de ranaDeep Cut85points
- Jugo especialDeep Cut85points
- JumilesDeep Cut85points
- Jus de comouDeep Cut85points
- Jus de groseille paysDeep Cut85points
- Jute de papaDeep Cut85points
- Jutía guisadaDeep Cut85points
- K'alluDeep Cut85points
- K'aspaDeep Cut85points
- K'ichitasDeep Cut85points
- Ka'i ku'aDeep Cut85points
- Ka'i ladrilloDeep Cut85points
- KabikDeep Cut85points
- Kabrit boukannenDeep Cut85points
- Kabrit nan sòsDeep Cut85points
- KaftaDeep Cut85points
- Kak'ikDeep 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.