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
- PampakuDeep Cut85points
- Pámpano en salsa verdeDeep Cut85points
- PamplonaDeep Cut85points
- Pan abizcochadoDeep Cut85points
- Pan aliñadoDeep Cut85points
- Pan amasadoDeep Cut85points
- Pan andinoDeep Cut85points
- Pan blanco de TiraqueDeep Cut85points
- Pan blanditoDeep Cut85points
- Pan bonDeep Cut85points
- Pan cachitoDeep Cut85points
- Pan catarinoDeep Cut85points
- Pan chaplaDeep Cut85points
- Pan chutaDeep Cut85points
- Pan coletoDeep Cut85points
- Pan compuestoDeep Cut85points
- Pan con asadoDeep Cut85points
- Pan con chileDeep Cut85points
- Pan con chimbomboDeep Cut85points
- Pan con frijolDeep Cut85points
- Pan con grasaDeep Cut85points
- Pan con lechónDeep Cut85points
- Pan con minutaDeep Cut85points
- Pan con paltaDeep Cut85points
- Pan con pavoDeep Cut85points
- Pan con pejerreyDeep Cut85points
- Pan con tortillaDeep Cut85points
- Pan criollo de piquitosDeep Cut85points
- Pan de a lochaDeep Cut85points
- Pan de AcámbaroDeep Cut85points
- Pan de aguaDeep Cut85points
- Pan de AmbatoDeep Cut85points
- Pan de anísDeep Cut85points
- Pan de añoDeep Cut85points
- Pan de anónDeep Cut85points
- Pan de AraniDeep Cut85points
- Pan de ArqueDeep Cut85points
- Pan de arrozDeep Cut85points
- Pan de CadeateDeep Cut85points
- Pan de campoDeep Cut85points
- Pan de CaracasDeep Cut85points
- Pan de carneDeep Cut85points
- Pan de cazónDeep Cut85points
- Pan de chicharronesDeep Cut85points
- Pan de chiquihuiteDeep Cut85points
- Pan de ChupacaDeep Cut85points
- Pan de cocaDeep Cut85points
- Pan de cocoDeep Cut85points
- Pan de cuajadaDeep Cut85points
- Pan de dátilDeep 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.