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
- Atol shucoDeep Cut85points
- Atole agrioDeep Cut85points
- Atole de bellotaDeep Cut85points
- Atole de eloteDeep Cut85points
- Atole de granoDeep Cut85points
- Atole de puscuaDeep Cut85points
- Atole negroDeep Cut85points
- AtolilloDeep Cut85points
- Atropellado matanceroDeep Cut85points
- Atún a la mexicanaDeep Cut85points
- Ave italianoDeep Cut85points
- Ave mayoDeep Cut85points
- Ave paltaDeep Cut85points
- Ave pimentónDeep Cut85points
- AxoxôDeep Cut85points
- AyacoDeep Cut85points
- AyampacoDeep Cut85points
- AyomoleDeep Cut85points
- Ayote con lecheDeep Cut85points
- Azul marinhoDeep Cut85points
- AzulitoDeep Cut85points
- Baba de moçaDeep Cut85points
- Bacalao a la uruguayaDeep Cut85points
- Bacalao con huevoDeep Cut85points
- Bacalao con repolloDeep Cut85points
- Bacalao riohacheroDeep Cut85points
- BacalhoadaDeep Cut85points
- BacánDeep Cut85points
- BacháDeep Cut85points
- BagnardDeep Cut85points
- Bagre fritoDeep Cut85points
- BaguncinhaDeep Cut85points
- Baião de doisDeep Cut85points
- BaixariaDeep Cut85points
- BajitoDeep Cut85points
- Bala de cocoDeep Cut85points
- Bala de gengibreDeep Cut85points
- Bala delíciaDeep Cut85points
- BalchéDeep Cut85points
- Bambá de couveDeep Cut85points
- BamiDeep Cut85points
- Banana à milanesaDeep Cut85points
- Banana frita com canelaDeep Cut85points
- Banana realDeep Cut85points
- BananadaDeep Cut85points
- Banane flambéeDeep Cut85points
- BananinhaDeep Cut85points
- Bandera ecuatorianaDeep Cut85points
- Bandera mexicanaDeep Cut85points
- BanderillasDeep 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.