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
- Mogo mogoDeep Cut85points
- MogollaDeep Cut85points
- Mojarra asadaDeep Cut85points
- MojicaDeep Cut85points
- MojicónDeep Cut85points
- Mojito en cocoDeep Cut85points
- Mojito isleñoDeep Cut85points
- Mojo de pescadoDeep Cut85points
- Mojo trujillanoDeep Cut85points
- MojojoyDeep Cut85points
- Mole aguadoDeep Cut85points
- Mole alcaparradoDeep Cut85points
- Mole almendradoDeep Cut85points
- Mole amarilloDeep Cut85points
- Mole azulDeep Cut85points
- Mole blancoDeep Cut85points
- Mole campesinoDeep Cut85points
- Mole chichiloDeep Cut85points
- Mole coloraditoDeep Cut85points
- Mole corrienteDeep Cut85points
- Mole cosecheroDeep Cut85points
- Mole costeñoDeep Cut85points
- Mole de arrozDeep Cut85points
- Mole de bodaDeep Cut85points
- Mole de CastillaDeep Cut85points
- Mole de chepilDeep Cut85points
- Mole de ChilapaDeep Cut85points
- Mole de chitoDeep Cut85points
- Mole de chivoDeep Cut85points
- Mole de compromisoDeep Cut85points
- Mole de coyolDeep Cut85points
- Mole de frijolDeep Cut85points
- Mole de garambulloDeep Cut85points
- Mole de garbanzoDeep Cut85points
- Mole de guayabaDeep Cut85points
- Mole de guíiña doo xhubaDeep Cut85points
- Mole de hierbabuenaDeep Cut85points
- Mole de hierbamoraDeep Cut85points
- Mole de huachalDeep Cut85points
- Mole de HuajuapanDeep Cut85points
- Mole de iguanaDeep Cut85points
- Mole de ladrilloDeep Cut85points
- Mole de masaDeep Cut85points
- Mole de matumaDeep Cut85points
- Mole de moviaDeep Cut85points
- Mole de nopalesDeep Cut85points
- Mole de pancitaDeep Cut85points
- Mole de pasillaDeep Cut85points
- Mole de pata de resDeep Cut85points
- Mole de pescadoDeep 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.