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
- MontucaDeep Cut85points
- Moqueca baianaDeep Cut85points
- Moqueca capixabaDeep Cut85points
- Morango do amorDeep Cut85points
- MorcipánDeep Cut85points
- MorelianasDeep Cut85points
- Morir soñandoDeep Cut85points
- MorisquetaDeep Cut85points
- Moro de guandulesDeep Cut85points
- Moro de habasDeep Cut85points
- Moro de habichuelasDeep Cut85points
- Moro de lentejasDeep Cut85points
- MorochoDeep Cut85points
- Morocoto fritoDeep Cut85points
- Moronga en salsaDeep Cut85points
- MorusaDeep Cut85points
- MoshDeep Cut85points
- MostachonesDeep Cut85points
- Motas de atolDeep Cut85points
- MoteDeep Cut85points
- Mote casadoDeep Cut85points
- Mote con huesilloDeep Cut85points
- Mote con lecheDeep Cut85points
- Mote de auyamaDeep Cut85points
- Mote de cabeza de bagreDeep Cut85points
- Mote de palmitoDeep Cut85points
- Mote de quesoDeep Cut85points
- Mote pataDeep Cut85points
- Mote pilloDeep Cut85points
- Mote sucioDeep Cut85points
- Motelo al kionDeep Cut85points
- MoteméiDeep Cut85points
- Mousse de cupuaçuDeep Cut85points
- Mousse de limãoDeep Cut85points
- Mousse de maracujáDeep Cut85points
- MucbipolloDeep Cut85points
- Muchacho en salsaDeep Cut85points
- Muchines de yucaDeep Cut85points
- MucunaDeep Cut85points
- MudaiDeep Cut85points
- MuéganosDeep Cut85points
- MulataDeep Cut85points
- Muma de siriDeep Cut85points
- MundosDeep Cut85points
- Mungunzá salgadoDeep Cut85points
- Murta con membrilloDeep Cut85points
- MuteDeep Cut85points
- MuxáDeep Cut85points
- MuyuchiDeep Cut85points
- NacapituDeep 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.