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
- Arroz jíbaroDeep Cut85points
- Arroz juntoDeep Cut85points
- Arroz mamposteaoDeep Cut85points
- Arroz Maria IsabelDeep Cut85points
- Arroz navideñoDeep Cut85points
- Arroz negroDeep Cut85points
- Arroz paisaDeep Cut85points
- Arroz paraenseDeep Cut85points
- Arroz quesúDeep Cut85points
- Arroz rellenoDeep Cut85points
- Arroz tapadoDeep Cut85points
- Arroz trifásicoDeep Cut85points
- Arroz tropeiroDeep Cut85points
- Arroz zambitoDeep Cut85points
- ArrumadinhoDeep Cut85points
- ArvejadaDeep Cut85points
- As (Chilean sandwich)Deep Cut85points
- Asadito coloradoDeep Cut85points
- Asado a la plazaDeep Cut85points
- Asado al paloDeep Cut85points
- Asado coletoDeep Cut85points
- Asado con cueroDeep Cut85points
- Asado con puréDeep Cut85points
- Asado de bodaDeep Cut85points
- Asado de guanacoDeep Cut85points
- Asado de llamaDeep Cut85points
- Asado de pescadoDeep Cut85points
- Asado de picuroDeep Cut85points
- Asado de puercoDeep Cut85points
- Asado de venadoDeep Cut85points
- Asado de zamañoDeep Cut85points
- Asado huilenseDeep Cut85points
- Asado negroDeep Cut85points
- AsaduraDeep Cut85points
- AsopaoDeep Cut85points
- Assiette créoleDeep Cut85points
- AtamalatesDeep Cut85points
- AtápakuaDeep Cut85points
- AtipaDeep Cut85points
- Atol de ayoteDeep Cut85points
- Atol de habaDeep Cut85points
- Atol de maatzDeep Cut85points
- Atol de maicenaDeep Cut85points
- Atol de maníDeep Cut85points
- Atol de piñaDeep Cut85points
- Atol de piñuelaDeep Cut85points
- Atol de plátanoDeep Cut85points
- Atol de pujaguaDeep Cut85points
- Atol de semilla de marañónDeep Cut85points
- Atol de tres cocimientosDeep 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.