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
- One potDeep Cut85points
- OquendosDeep Cut85points
- Oreja de micoDeep Cut85points
- Orejas de perroDeep Cut85points
- Ostiones ahumadosDeep Cut85points
- Ostiones al pil pilDeep Cut85points
- Ostiones en escabecheDeep Cut85points
- Ostiones preparadosDeep Cut85points
- Ostras gratinadasDeep Cut85points
- OuassousDeep Cut85points
- Ovas de curimatãDeep Cut85points
- Ovejo asadoDeep Cut85points
- Ovo coloridoDeep Cut85points
- Ovos nevadosDeep Cut85points
- Pabellón margariteñoDeep Cut85points
- PachamancaDeep Cut85points
- PachayDeep Cut85points
- PachesDeep Cut85points
- PacholasDeep Cut85points
- PachucosDeep Cut85points
- PacoDeep Cut85points
- Paçoca de carneDeep Cut85points
- Paçoca de pinhãoDeep Cut85points
- Pacu assadoDeep Cut85points
- PacumutuDeep Cut85points
- Paiche fritoDeep Cut85points
- Paila marinaDeep Cut85points
- Pain à deux têtesDeep Cut85points
- Pain au beurreDeep Cut85points
- Pain douxDeep Cut85points
- Pain haïtienDeep Cut85points
- Pain ménageDeep Cut85points
- Pain patateDeep Cut85points
- PajareteDeep Cut85points
- PajarillaDeep Cut85points
- PajaritosDeep Cut85points
- Pájaro verdeDeep Cut85points
- PajuaruDeep Cut85points
- PalanquetasDeep Cut85points
- PaledoniasDeep Cut85points
- Palha italianaDeep Cut85points
- PalitasDeep Cut85points
- Palitos de cocoDeep Cut85points
- Palmito guisadoDeep Cut85points
- Palmitos con salsa golfDeep Cut85points
- Palo a piqueDeep Cut85points
- Palometa fritaDeep Cut85points
- Palta rellenaDeep Cut85points
- PambazasDeep Cut85points
- PamonhaDeep 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.