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
- Maduro en gloriaDeep Cut85points
- Maduro lampreadoDeep Cut85points
- MafáDeep Cut85points
- MaicilloDeep Cut85points
- Maionese de batataDeep Cut85points
- MaitoDeep Cut85points
- MaitúnDeep Cut85points
- MajaditoDeep Cut85points
- Majado de verdeDeep Cut85points
- Majado de viandasDeep Cut85points
- Majado de yucaDeep Cut85points
- MajareteDeep Cut85points
- MajariscoDeep Cut85points
- MajuanaDeep Cut85points
- Majuga fritaDeep Cut85points
- Makawoni o gratenDeep Cut85points
- Maki acevichadoDeep Cut85points
- Maki de lomo saltadoDeep Cut85points
- Maki parrilleroDeep Cut85points
- Mala rabiaDeep Cut85points
- Malanga doradaDeep Cut85points
- MalarrabiaDeep Cut85points
- Malaya fritaDeep Cut85points
- MalcasadoDeep Cut85points
- Malecón (cocktail)Deep Cut85points
- Malta con lecheDeep Cut85points
- MamachosDeep Cut85points
- MamallenaDeep Cut85points
- MaminhaDeep Cut85points
- Mamona (ternera a la llanera)Deep Cut85points
- MamonesDeep Cut85points
- Mamones en mielDeep Cut85points
- MampostialDeep Cut85points
- ManáDeep Cut85points
- ManauêDeep Cut85points
- ManbaDeep Cut85points
- ManchamantelesDeep Cut85points
- Mandi'o chyryryDeep Cut85points
- MandiopãDeep Cut85points
- MandocaDeep Cut85points
- MandolateDeep Cut85points
- Mané peladoDeep Cut85points
- Mané-pançaDeep Cut85points
- ManeaDeep Cut85points
- MangadaDeep Cut85points
- Mango biche con salDeep Cut85points
- Mango con pepitaDeep Cut85points
- Mango verde con alguashteDeep Cut85points
- Mangos en mielDeep Cut85points
- Maní quebradoDeep 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.