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
- Langosta enchiladaDeep Cut85points
- Langosta Puerto NuevoDeep Cut85points
- Langostinos tausiDeep Cut85points
- LapingDeep Cut85points
- LasusuDeep Cut85points
- LatipáDeep Cut85points
- LawaDeep Cut85points
- Lawa de chuñoDeep Cut85points
- Leche asadaDeep Cut85points
- Leche cremaDeep Cut85points
- Leche de burraDeep Cut85points
- Leche de burra (Nicaraguan candy)Deep Cut85points
- Leche de panteraDeep Cut85points
- Leche dormidaDeep Cut85points
- Leche nevadaDeep Cut85points
- LegimDeep Cut85points
- Leitão à pururucaDeep Cut85points
- Leite de onçaDeep Cut85points
- LelêDeep Cut85points
- Lengua a la escabecheDeep Cut85points
- Lengua a la vinagretaDeep Cut85points
- Lengua fingidaDeep Cut85points
- LengüitaDeep Cut85points
- Lentejas guisadasDeep Cut85points
- Lentilles aux queues de cochonDeep Cut85points
- Levantón andinoDeep Cut85points
- LiberalDeep Cut85points
- LibritosDeep Cut85points
- Liebre en escabecheDeep Cut85points
- LimberDeep Cut85points
- Limonada cimarronaDeep Cut85points
- Limonada con chanDeep Cut85points
- Limonada con raspaduraDeep Cut85points
- Limonada de cocoDeep Cut85points
- Limones rellenos de cocoDeep Cut85points
- Linguiça assadaDeep Cut85points
- LlajuaDeep Cut85points
- Llama a la parrillaDeep Cut85points
- LlanachaquiDeep Cut85points
- LlapingachosDeep Cut85points
- LlatánDeep Cut85points
- LlauchasDeep Cut85points
- LlocoDeep Cut85points
- Llunca de gallinaDeep Cut85points
- Locos con mayonesaDeep Cut85points
- LocrioDeep Cut85points
- Locro bolivianoDeep Cut85points
- Locro de cuyDeep Cut85points
- Locro de gallinaDeep Cut85points
- Locro de papaDeep 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.