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
- Locro de pechoDeep Cut85points
- Locro de zapalloDeep Cut85points
- LokriDeep Cut85points
- Lombo assadoDeep Cut85points
- LomitoDeep Cut85points
- Lomito árabeDeep Cut85points
- Lomito de yacaréDeep Cut85points
- Lomitos de ValladolidDeep Cut85points
- Lomo al trapoDeep Cut85points
- Lomo de cerdo acarameladoDeep Cut85points
- Lomo en salsa de ciruelaDeep Cut85points
- Lomo entomatadoDeep Cut85points
- Lomo montado bolivianoDeep Cut85points
- Lomo prensadoDeep Cut85points
- Lomo rellenoDeep Cut85points
- LonchesDeep Cut85points
- Longaniza guisadaDeep Cut85points
- LorenzasDeep Cut85points
- LorenzoDeep Cut85points
- Los tres golpesDeep Cut85points
- LotchoDeep Cut85points
- LuladaDeep Cut85points
- Lulo SourDeep Cut85points
- Lumpias venezolanasDeep Cut85points
- MabíDeep Cut85points
- Maçã do amorDeep Cut85points
- MacadamDeep Cut85points
- MacalobaDeep Cut85points
- Macambo asadoDeep Cut85points
- Macarrão boiadeiroDeep Cut85points
- Macarrones de lecheDeep Cut85points
- Macaxeira com charqueDeep Cut85points
- MacetasDeep Cut85points
- Machaca de camarónDeep Cut85points
- Machaca de pescadoDeep Cut85points
- Machas a la parmesanaDeep Cut85points
- MacheteDeep Cut85points
- MacheteadaDeep Cut85points
- MachitosDeep Cut85points
- Macho CamachoDeep Cut85points
- Macho rusoDeep Cut85points
- Machu Picchu cocktailDeep Cut85points
- MachucoDeep Cut85points
- MachuquilloDeep Cut85points
- MacuáDeep Cut85points
- MaçunimDeep Cut85points
- MadouDeep Cut85points
- Madras (French Guiana sandwich)Deep Cut85points
- MadunDeep Cut85points
- Maduro con quesoDeep 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.