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
- Mole de pimientaDeep Cut85points
- Mole de piñónDeep Cut85points
- Mole de queliteDeep Cut85points
- Mole de quesoDeep Cut85points
- Mole de ranchoDeep Cut85points
- Mole de resDeep Cut85points
- Mole de revueltoDeep Cut85points
- Mole de tichindaDeep Cut85points
- Mole de TonaticoDeep Cut85points
- Mole de venadoDeep Cut85points
- Mole estilo MorelosDeep Cut85points
- Mole estofadoDeep Cut85points
- Mole indioDeep Cut85points
- Mole jarochoDeep Cut85points
- Mole miahuatecoDeep Cut85points
- Mole michoacanoDeep Cut85points
- Mole mixtecoDeep Cut85points
- Mole prietoDeep Cut85points
- Mole rancheroDeep Cut85points
- Mole rosaDeep Cut85points
- Mole tamaulipecoDeep Cut85points
- Mole tehuipanguenseDeep Cut85points
- Mole ts'umiDeep Cut85points
- Mole vaqueroDeep Cut85points
- Mole xiqueñoDeep Cut85points
- Molho de alhoDeep Cut85points
- Molho de pimentaDeep Cut85points
- Molho lambãoDeep Cut85points
- Molho madeiraDeep Cut85points
- Molito de camarónDeep Cut85points
- Molito rojoDeep Cut85points
- Mollejas en escabecheDeep Cut85points
- Mollejas guisadasDeep Cut85points
- MollejitasDeep Cut85points
- Mollete hondureñoDeep Cut85points
- Mollete meleneroDeep Cut85points
- Molletes guatemaltecosDeep Cut85points
- MollocoDeep Cut85points
- MoloDeep Cut85points
- MoloteDeep Cut85points
- Molotes de plátanoDeep Cut85points
- Mondongo ayacuchanoDeep Cut85points
- Mondongo chuquisaqueñoDeep Cut85points
- Mondongo kabikDeep Cut85points
- Mondonguito a la italianaDeep Cut85points
- MonéDeep Cut85points
- MongomongoDeep Cut85points
- MoñitoDeep Cut85points
- MoñosDeep Cut85points
- Monteiro LopesDeep 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.