Name a Latin American dish

October 26, 2026 · Daily Dive #103

Explore 4,587 recorded answers and their points for question 5 on October 26, 2026.

Current edition7 questions · 12,583 recorded answersNext edition

4,587 recorded names on October 26, 2026, 4,152 at 85 or higher. The highest recorded score on this question is 100.

Home cooking, street stalls and festival tables are the three broad settings where this region's food culture shows up, each with its own vocabulary of names. Any named prepared dish or drink linked to the region counts, from a main course down to a snack or a sweet; raw ingredients, brands and generic cooking techniques do not.

4,587 recorded answers4,152 at 85+ points100 highest recorded points
  • One in a Krillion1100 pts
  • Deep Cut4,15185 pts
  • Rare38060 pts
  • Schooler4830 pts
  • Plankton710 pts
05

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
  • Arroz con bacalaoDeep Cut85points
  • Arroz con bocachicoDeep Cut85points
  • Arroz con calamaresDeep Cut85points
  • Arroz con camarones y longanizaDeep Cut85points
  • Arroz con cangrejoDeep Cut85points
  • Arroz con chorizoDeep Cut85points
  • Arroz con conchaDeep Cut85points
  • Arroz con fideosDeep Cut85points
  • Arroz con garbanzosDeep Cut85points
  • Arroz con locheDeep Cut85points
  • Arroz con longanizaDeep Cut85points
  • Arroz con lorocoDeep Cut85points
  • Arroz con maízDeep Cut85points
  • Arroz con menestraDeep Cut85points
  • Arroz con mollejasDeep Cut85points
  • Arroz con palmitoDeep Cut85points
  • Arroz con palomitasDeep Cut85points
  • Arroz con pianguaDeep Cut85points
  • Arroz con plátanoDeep Cut85points
  • Arroz con pollo a la chorreraDeep Cut85points
  • Arroz con puercoDeep Cut85points
  • Arroz con quesoDeep Cut85points
  • Arroz con recortesDeep Cut85points
  • Arroz con salchichasDeep Cut85points
  • Arroz con tuncoDeep Cut85points
  • Arroz con vegetalesDeep Cut85points
  • Arroz de almendrasDeep Cut85points
  • Arroz de arvejaDeep Cut85points
  • Arroz de atúnDeep Cut85points
  • Arroz de berbigãoDeep Cut85points
  • Arroz de castanhaDeep Cut85points
  • Arroz de china pobreDeep Cut85points
  • Arroz de chipichipiDeep Cut85points
  • Arroz de cuxáDeep Cut85points
  • Arroz de fornoDeep Cut85points
  • Arroz de fríjol cabecita negraDeep Cut85points
  • Arroz de hauçáDeep Cut85points
  • Arroz de jaçanãDeep Cut85points
  • Arroz de leiteDeep Cut85points
  • Arroz de lentejasDeep Cut85points
  • Arroz de lisaDeep Cut85points
  • Arroz de pajaritoDeep Cut85points
  • Arroz de panelaDeep Cut85points
  • Arroz de puta ricaDeep Cut85points
  • Arroz de sardinasDeep Cut85points
  • Arroz de toucinhoDeep Cut85points
  • Arroz de yucaDeep Cut85points
  • Arroz fututiaoDeep Cut85points
  • Arroz graneadoDeep Cut85points
  • Arroz imperialDeep 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.

Recorded from the game’s published reveal · Source · Checked 26 Oct, 08:25 UTC

Names and scores reflect the linked dated reveal. The original game makes the final decision on live acceptance. Editorial policy