Virado is a typical dish of Brazilian cuisine, especially from the state of São Paulo, which is why it is called Virado à Paulista, and has been declared an Intangible Heritage of the state.
Originated in the colonial period, as food for the bandeirantes on their expeditions, who carried with them cooked beans, corn flour (manioc was produced in São Paulo only from the 18th century), dried meat, and pork fat.
With the jostling of the journey, the ingredients were turned and turned, hence the name “virado”.
The bandeirantes introduced the virado to Minas Gerais where it became known as tutu de feijão and in Paraná as feijão tropeiro.
In the Virado à Paulista, the beans are boiled, then sautéed in a frying of onions, garlic, and fat, with the addition of salt and a bit of the bean broth and mixed with manioc flour.
These accompany the pork chop, sautéed cabbage, and fried banana and often a fried egg is also added, sometimes rice, linguiça and torresmo.
Find more paulista recipes on the blog:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Frying, Stove
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 1 1/4 cup beans
- 3 eggs
- 2 pork chops
- 2 bananas
- as needed cabbage
- 2 onions
- 2 cloves garlic
- 1/2 cup manioc flour
- as needed salt and pepper
- 2 limes
- as needed vegetable oil
- as needed seed oil (for frying)
Steps
Boil the beans after soaking them for at least an hour.
After about 30 minutes, drain them without discarding the cooking water.
In a pan, sauté the onion and garlic in oil, add the beans, some of the cooking water, season with salt, and cook for 5 minutes. Finally, add the manioc flour.
Season the steaks with salt, pepper, and lime. Let rest for 1 hour.
Heat the oil and cook the steaks in the pan until golden brown.
Boil the cabbage, slice it into strips, and sauté it in oil, onion, and garlic.
Slice the bananas lengthwise, dip them in egg, and fry in plenty of oil.
Fry the two eggs in a pan with some oil.
Serve the dish composed of all the elements.
FAQ (Questions and Answers)
Who are the bandeirantes?
The Bandeirantes were Portuguese and Brazilian colonial explorers who took part in the “bandeiras”, or exploratory expeditions, effectively expanding Portuguese possessions beyond the boundary established by the Treaty of Tordesillas.
Starting from São Paulo, the adventurers marched west in search of indigenous slaves.Are there other dishes similar to Virado à paulista in other parts of South America or Central America?
In Colombia, the bandeja paisa is composed of:
White rice
Ground beef, stewed or grilled
Fried egg
Fried slices of ripe plantain or Patacón
Chorizo with lemon
Antioquenian arepa
Salsa Hogao with tomato and onion
Cargamanto beans (stewed red beans)
Red tomato in rodajas (slices)
Avocado
In Venezuela, the Pabellón criollo consists of shredded boiled beef sautéed with vegetables, boiled rice, black beans, and fried plantain.
