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
- NacatamalDeep Cut85points
- ÑachiDeep Cut85points
- NaiboaDeep Cut85points
- Nalca en compotaDeep Cut85points
- Ñame con bacalaoDeep Cut85points
- Ñame majadoDeep Cut85points
- Naranja con remolachaDeep Cut85points
- Naranja confitada con arequipeDeep Cut85points
- NaranjillazoDeep Cut85points
- Natillas piuranasDeep Cut85points
- NatillerosDeep Cut85points
- NavegadoDeep Cut85points
- NeblinasDeep Cut85points
- Nega malucaDeep Cut85points
- Nego bomDeep Cut85points
- NegritoDeep Cut85points
- Negro en camisaDeep Cut85points
- NenguanitoDeep Cut85points
- NicuatoleDeep Cut85points
- Nieve de garrafaDeep Cut85points
- Nigiri acevichadoDeep Cut85points
- NihamanchiDeep Cut85points
- NingüijuteDeep Cut85points
- Ninho de ovosDeep Cut85points
- Niño envueltoDeep Cut85points
- Niños envueltosDeep Cut85points
- Nísperos de batataDeep Cut85points
- NogadasDeep Cut85points
- NopalachitlesDeep Cut85points
- Nopales asadosDeep Cut85points
- Nopales navegantesDeep Cut85points
- Nopales rellenosDeep Cut85points
- Nopalitos a la mexicanaDeep Cut85points
- Ñoquis del 29Deep Cut85points
- Nougat paysDeep Cut85points
- NoviasDeep Cut85points
- NuegadosDeep Cut85points
- ÑutoDeep Cut85points
- Nuvem de cocoDeep Cut85points
- Ocarro a las brasasDeep Cut85points
- OcopaDeep Cut85points
- OjitosDeep Cut85points
- Ojo de bifeDeep Cut85points
- Ojo de bueyDeep Cut85points
- Ojo de PanchaDeep Cut85points
- Olho de sograDeep Cut85points
- Olla podrida michoacanaDeep Cut85points
- Olleta venezolanaDeep Cut85points
- Olluquito con charquiDeep Cut85points
- OmolocumDeep 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.