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
- KakapotéDeep Cut85points
- KakoDeep Cut85points
- KalalouDeep Cut85points
- KalapurkaDeep Cut85points
- KalawangDeep Cut85points
- Kam lu wantánDeep Cut85points
- KamataDeep Cut85points
- KankachoDeep Cut85points
- KaolDeep Cut85points
- KapchiDeep Cut85points
- KarrulimDeep Cut85points
- KarütunDeep Cut85points
- KasubiguasaguaDeep Cut85points
- KeperíDeep Cut85points
- KhasiDeep Cut85points
- KilibibiDeep Cut85points
- King KongDeep Cut85points
- King Ranch chickenDeep Cut85points
- Kivevé negroDeep Cut85points
- KjapuquilloDeep Cut85points
- KjarasDeep Cut85points
- KokitosDeep Cut85points
- KokiyòlDeep Cut85points
- KolDeep Cut85points
- Konfiti chadèkDeep Cut85points
- KonparètDeep Cut85points
- Kontès (comtesse)Deep Cut85points
- KoserevaDeep Cut85points
- Krab an sòsDeep Cut85points
- Krab friDeep Cut85points
- KremasDeep Cut85points
- KribichDeep Cut85points
- KuchenDeep Cut85points
- KumachiDeep Cut85points
- KumisDeep Cut85points
- LabouyiDeep Cut85points
- Labyè nannanDeep Cut85points
- LadrillosDeep Cut85points
- LafoufouDeep Cut85points
- LágrimaDeep Cut85points
- LaloDeep Cut85points
- Lam veritab friDeep Cut85points
- Lambe-lambeDeep Cut85points
- LambiDeep Cut85points
- Lambreado de conejoDeep Cut85points
- LambretaDeep Cut85points
- LampreadoDeep Cut85points
- Langosta a la criollaDeep Cut85points
- Langosta al ajilloDeep Cut85points
- Langosta al cocoDeep 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.