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
- Meloso de gallinaDeep Cut85points
- MemelaDeep Cut85points
- MemelosDeep Cut85points
- MenestraDeep Cut85points
- MenestrónDeep Cut85points
- MenguesDeep Cut85points
- MenyulDeep Cut85points
- MeocuilesDeep Cut85points
- MerengadaDeep Cut85points
- MerengónDeep Cut85points
- MerenguesDeep Cut85points
- Merey pasaoDeep Cut85points
- Mermelada de calafateDeep Cut85points
- Mermelada de murtaDeep Cut85points
- Mermelada de yatayDeep Cut85points
- Mexican martiniDeep Cut85points
- MexidãoDeep Cut85points
- MextlapiqueDeep Cut85points
- MichmoleDeep Cut85points
- Miel con quesilloDeep Cut85points
- Miel con quesoDeep Cut85points
- MiganDeep Cut85points
- Migas de arepaDeep Cut85points
- Milanesa a caballoDeep Cut85points
- MilcahualDeep Cut85points
- MilcaoDeep Cut85points
- MildoDeep Cut85points
- MilhojasDeep Cut85points
- MilloquínDeep Cut85points
- Min paoDeep Cut85points
- Mineiro com botasDeep Cut85points
- MingauDeep Cut85points
- Mingau de caribéDeep Cut85points
- Mingau pitingaDeep Cut85points
- MinguichiDeep Cut85points
- MinillaDeep Cut85points
- Mininico de carneiroDeep Cut85points
- MishikankaDeep Cut85points
- MishlaDeep Cut85points
- Mistelas (Cuenca candies)Deep Cut85points
- Misto quenteDeep Cut85points
- MixioteDeep Cut85points
- MixiraDeep Cut85points
- MixtaDeep Cut85points
- Mixto de cangrejos, misquinchos y doradosDeep Cut85points
- MochomosDeep Cut85points
- MocochinchiDeep Cut85points
- MocororóDeep Cut85points
- MocotóDeep Cut85points
- Moela ao molhoDeep 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.