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
- MatambreDeep Cut85points
- Matambre a la lecheDeep Cut85points
- Matambre a la pizzaDeep Cut85points
- Matambre arrolladoDeep Cut85points
- MatariñoDeep Cut85points
- MatascaDeep Cut85points
- Mate cocidoDeep Cut85points
- Mate con maliciaDeep Cut85points
- Mate de muñaDeep Cut85points
- Mate de wirwinaDeep Cut85points
- Mate dulceDeep Cut85points
- Mate queimadoDeep Cut85points
- Matété (Guianese cream)Deep Cut85points
- Matété de crabesDeep Cut85points
- Matrinxã assadaDeep Cut85points
- MaxixadaDeep Cut85points
- Mayi boukannenDeep Cut85points
- Mayi moulenDeep Cut85points
- Mazamorra antioqueñaDeep Cut85points
- Mazamorra chiquitaDeep Cut85points
- Mazamorra con arroz con lecheDeep Cut85points
- Mazamorra de ayarampoDeep Cut85points
- Mazamorra de calabazaDeep Cut85points
- Mazamorra de cochinoDeep Cut85points
- Mazamorra de manzanaDeep Cut85points
- Mazamorra de membrilloDeep Cut85points
- Mazamorra de ocaDeep Cut85points
- Mazamorra de quinuaDeep Cut85points
- Mazamorra de tocoshDeep Cut85points
- Mazamorra lliptaDeep Cut85points
- Mazamorra moradaDeep Cut85points
- Mazamorra paraguayaDeep Cut85points
- Mazapán de DanlíDeep Cut85points
- MazorcadaDeep Cut85points
- MbaipyDeep Cut85points
- Mbaipy he'ẽDeep Cut85points
- Mbaipy so'oDeep Cut85points
- MbejúDeep Cut85points
- MbutacáDeep Cut85points
- MbuyapéDeep Cut85points
- Meca santistaDeep Cut85points
- MédiaDeep Cut85points
- Medio y medioDeep Cut85points
- Meia de sedaDeep Cut85points
- Mejillones a la provenzalDeep Cut85points
- MeladinhaDeep Cut85points
- MelcochaDeep Cut85points
- MelcochónDeep Cut85points
- Mella de papaDeep Cut85points
- Melón con vinoDeep 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.