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Dish · Belém
Tacacá
Hot tucupi broth with manioc masa, jambu and dried shrimp, served in a cuia. In Belém it is sold by tacacazeiras at street stalls in the late afternoon, and their craft is recognized as cultural heritage.
Flavors · São Paulo
Virado à paulista
Bean thickened with flour, served with rice, pork chop, pork crackling, collard greens, fried egg, sausage and breaded banana. Monday dish in São Paulo restaurants, it is registered as intangible heritage of the state by Condephaat.
Traditional dish from São Paulo
Also known as: virado paulista, virado
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Virado à paulista — São Paulo, Brazil
The core of the virado is beans cooked with pork fat and thickened with cornmeal or manioc flour, the tutu. Around it come rice, pork chop, pork crackling, sautéed collard greens, fried egg, sausage and breaded banana. It is a complete and hearty dish.
Its origin goes back to the 17th century, to the bandeiras and monções that left São Paulo for the interior. Travelers took beans, flour, dried meat and pork fat, and a common explanation says the name came from the food that mixed and got turned over in the saddlebags during the trip. Over time, the dish acquired the accompaniments it has today.
In 2018, Condephaat, the state heritage council of São Paulo, registered Virado Paulista as intangible cultural heritage. The registration highlights the mix of ingredients of indigenous, Portuguese, African and Italian origins, which reflects the formation of São Paulo.
Virado is the Monday dish in restaurants and snack bars in the city of São Paulo and in many towns of the state. The tradition of a daily special, with a fixed dish for each day of the week, is part of paulista routine.
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Where it comes from
São Paulo
Condephaat registered Virado Paulista as intangible cultural heritage of the state of São Paulo.
Ingredients
Beans cooked with pork fat and thickened with cornmeal or manioc flour, rice, pork chop, pork crackling, sautéed collard greens, fried egg, calabrese sausage and breaded banana.
How it is eaten
Hot, as a lunch, with all the accompaniments on the same plate.
When it is eaten
Monday, as the daily special in São Paulo restaurants.
Your questions
Questions about Virado à paulista
What is virado à paulista?
It is a dish of beans thickened with flour, served with rice, pork chop, pork crackling, collard greens, fried egg, sausage and breaded banana. It is intangible heritage of the state of São Paulo.
Why is virado à paulista served on Mondays?
It is a tradition of São Paulo restaurants, which have a daily special for each day of the week; virado occupies Monday.
What is the origin of virado à paulista?
It dates back to the 17th century, to the food of travelers on the bandeiras and monções, made with beans, flour, dried meat and pork fat.
Flavors of Brazil
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Dish · Belo Horizonte
Feijão tropeiro
Beans mixed with cassava flour, pork crackling, sausage, egg and collard greens. Inherited from the tropeiros who crossed Minas Gerais, it is the dish that best represents the cuisine of Belo Horizonte, according to a study by the city's tourism observatory.
Dish · Boa Vista
Damurida
A strong, very spicy broth of fish or game meat with tucupi, of indigenous origin, traditionally made in a clay pot. It is considered sacred by the Macuxi, Wapichana and Taurepang peoples and is a cultural heritage of Boa Vista.
Dish · Campo Grande
Sobá
Broth with wheat noodles, sliced meat, omelet and scallions, adapted from the Okinawa recipe by immigrants who arrived in Campo Grande in the early 20th century. It is a typical dish of the city and the subject of an annual festival at the Feira Central.
Dish · Caxias do Sul
Galeto al primo canto
Young chicken marinated with wine and sage and roasted over coals, served in sequence with agnolini soup, polenta and radicci. A tradition of the galeterias of Caxias do Sul in the Serra Gaúcha, related to Italian immigration.
Dish · Cidade de Goiás
Empadão goiano
Tall pie with thin crust and a generous filling of chicken, sausage, pork, olive, palm heart, cheese and egg, sometimes with guariroba or pequi. According to tradition, it originated in Cidade de Goiás, the former Vila Boa.
Dish · Espírito Santo
Moqueca capixaba
Fish cooked with tomato, onion, cilantro and urucum in a clay pot, without dendê oil or coconut milk. A state law established it as a typical dish of Espírito Santo, and the pot used in the preparation is made by the paneleiras of Goiabeiras, a craft registered by IPHAN.
Dish · Lages
Entrevero de pinhão
Stew of various meats with cooked pinhão and vegetables, made in an iron pot or on a plow disc. A dish from the Serra Catarinense and the Festa Nacional do Pinhão in Lages, it was declared a cultural heritage of Santa Catarina.
Dish · Maceió
Sururu de capote
Sururu, a small mollusk from Lagoa Mundaú, cooked still in its shell with coconut milk, tomato, bell pepper and cilantro. It is the most typical way to serve sururu in Maceió; the sururu itself was declared intangible heritage of Alagoas.
Dish · Manaus
X-Caboquinho
French-roll sandwich with slices of tucumã, queijo coalho and fried pacovã banana. A typical Manaus breakfast, it was declared an intangible cultural heritage of the city by municipal law.
Drink · Mato Grosso do Sul
Tereré
Yerba-mate infused with cold water, drunk from the guampa with a metal straw and passed hand to hand in a circle. A Guarani heritage shared with Paraguay, it is an everyday drink in Mato Grosso do Sul and a cultural heritage of the state.
Dish · Minas Gerais
Pão de queijo
Small baked polvilho roll, cured cheese, eggs, milk and fat, crunchy on the outside and elastic on the inside. A snack tied to the tradition of Minas Gerais farms, it is a symbol of Minas Gerais cuisine and is offered to guests with coffee.
Dish · Natal
Ginga com tapioca
Fried little fish, the gingas, served on tapioca with coconut. Signature dish of Redinha beach in Natal, created by fishermen more than half a century ago and recognized as intangible heritage of the municipality and the state.
Dish · Pará
Pato no tucupi
Roast duck then cooked in tucupi with jambu leaves, served with rice and manioc flour. Star of the Círio de Nazaré lunch in October, it is intangible cultural heritage of Pará.
Dish · Paraná
Barreado
Beef cooked for many hours in a clay pot sealed with a dough made from flour, served with manioc (cassava) flour and banana. A typical dish of the Paraná coast, it has a geographical indication linked to Morretes, Antonina and Paranaguá.
Drink · Paraty
Cachaça de Paraty
Sugarcane spirit produced in the stills of Paraty, on the southern coast of Rio de Janeiro, where the drink has been made since the colonial period. It was the first cachaça with a geographical indication in the country and later the first Brazilian distilled spirit with a Denomination of Origin.
Sweet · Pernambuco
Bolo de rolo
Butter-based cake with an ultra-thin batter, rolled in many layers with guava paste. A Pernambuco adaptation of a Portuguese cake, it is recognized by state law as cultural and intangible heritage of Pernambuco.
Drink · Piauí
Cajuína
Non-alcoholic drink made from clarified cashew juice cooked until it takes on an amber color, bottled and served chilled. The traditional production and practices linked to cajuína in Piauí are Cultural Heritage of Brazil, registered by IPHAN.
Dish · Rio de Janeiro
Feijoada carioca
Black beans cooked with salted or smoked beef and pork, served with rice, couve, farofa and orange. In Rio de Janeiro, it is the Saturday dish at botequins and at samba school quadras, and the feijoada carioca is an intangible heritage of the state.
Dish · Rio Grande do Sul
Churrasco à gaúcha
Meat seasoned only with coarse salt and roasted on a skewer or grill over embers, with manual control of the fire. A 2003 state law established churrasco à gaúcha as a typical dish of Rio Grande do Sul and created Barbecue Day on April 24.
Dish · Salvador
Acarajé
Little fritter made from ground cowpea (feijão-fradinho), fried in dendê oil and filled with vatapá, caruru, dried shrimp and chili. Sold from the baianas’ trays, it is a cultural heritage of Salvador, and the craft of the baianas de acarajé is registered by IPHAN.
Dish · São Luís
Arroz de cuxá
Rice mixed with cuxá, a sauté of vinagreira leaves with toasted sesame, dried shrimp and flour. A signature dish of Maranhão, it was already sold in the streets of São Luís in the 19th century.