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
- ManiçobaDeep Cut85points
- Manitas (Costa Rican bread)Deep Cut85points
- Manitas (pan dulce)Deep Cut85points
- Manitas de cerdo en escabecheDeep Cut85points
- Manjar blanco (pudín)Deep Cut85points
- Manjar brancoDeep Cut85points
- Manjubinha fritaDeep Cut85points
- MañocoDeep Cut85points
- Manos de cerdoDeep Cut85points
- MantecadasDeep Cut85points
- Mantecadas de NiquitaoDeep Cut85points
- MantecaditosDeep Cut85points
- Manzanas en mielDeep Cut85points
- Manzanas enchiladasDeep Cut85points
- Margarita (pastry)Deep Cut85points
- María gordaDeep Cut85points
- Maria IsabelDeep Cut85points
- Maria-moleDeep Cut85points
- MarianoDeep Cut85points
- MarinadDeep Cut85points
- MarineraDeep Cut85points
- MariolaDeep Cut85points
- Mariposa (pan dulce)Deep Cut85points
- MariscadaDeep Cut85points
- MariscalDeep Cut85points
- Marisco ensopadoDeep Cut85points
- Mariscos a la planchaDeep Cut85points
- Marquesa de chocolateDeep Cut85points
- MarquesitaDeep Cut85points
- MarquesoteDeep Cut85points
- MarranitaDeep Cut85points
- Marranitos colombianosDeep Cut85points
- MarrayoDeep Cut85points
- Marreco recheadoDeep Cut85points
- Marrom glacêDeep Cut85points
- MarrónDeep Cut85points
- Mary PickfordDeep Cut85points
- MasacoDeep Cut85points
- MasafinasDeep Cut85points
- MasarrealDeep Cut85points
- Masas brisasDeep Cut85points
- Masas finasDeep Cut85points
- MasatoDeep Cut85points
- Masato de arrozDeep Cut85points
- Masitas de chocloDeep Cut85points
- Masitas de puercoDeep Cut85points
- Masitas rellenas a lo cubanoDeep Cut85points
- MassaléDeep Cut85points
- MassiniDeep Cut85points
- MatahambreDeep 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.