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
- Bannann ak moriDeep Cut85points
- Barbacoa de pescadoDeep Cut85points
- BarbudosDeep Cut85points
- BarquillosDeep Cut85points
- BarreadoDeep Cut85points
- Barros JarpaDeep Cut85points
- Barros LucoDeep Cut85points
- BatangaDeep Cut85points
- Batata-doce com leite de cocoDeep Cut85points
- BateDeep Cut85points
- BatiburrilloDeep Cut85points
- Batido de trigoDeep Cut85points
- BauruDeep Cut85points
- BauruzinhoDeep Cut85points
- BébéléDeep Cut85points
- Bebida de piñónDeep Cut85points
- Beignets bananeDeep Cut85points
- Beignets de carnavalDeep Cut85points
- BeijinhoDeep Cut85points
- Beijo de mulataDeep Cut85points
- Beijos de dona DondonDeep Cut85points
- BeijuDeep Cut85points
- BeiruteDeep Cut85points
- Bem-casadoDeep Cut85points
- BendenngwèlDeep Cut85points
- Berenjena guisadaDeep Cut85points
- Berenjenas en escabecheDeep Cut85points
- Berenjenas rellenasDeep Cut85points
- BerlínDeep Cut85points
- Besitos de cocoDeep Cut85points
- Besos de nuezDeep Cut85points
- BiáchigüiDeep Cut85points
- Bicho de péDeep Cut85points
- BicicletasDeep Cut85points
- BienmesabeDeep Cut85points
- Bife a caballoDeep Cut85points
- Bife a la criollaDeep Cut85points
- Bife à rolêDeep Cut85points
- Bife de costillaDeep Cut85points
- Bife de lomoDeep Cut85points
- Bife koyguaDeep Cut85points
- BigotesDeep Cut85points
- BijajicaDeep Cut85points
- BimecaculeDeep Cut85points
- BiroróDeep Cut85points
- BiroteDeep Cut85points
- Biscoito de ararutaDeep Cut85points
- Biscoito de castanha-do-paráDeep Cut85points
- Biscoito de nataDeep Cut85points
- Biscoito de polvilhoDeep 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.