Brazilian Style Lunch (Virado à Paulista)

Virado à Paulista, is a signature Brazilian Style lunch, originating in the region of Sao Paulo. It is very typical because of its simplicity and the fact that it is such a flavorful and hearty meal. It was given its name, “virado”, because it literally used to be the leftover foods all combined together, kind of like Cuban “Ropa Vieja”. Considering the fact that Sao Paulo is one of the most productive regions in Brazil, this dish just might be what gives Paulistas so much energy! It is not a complicated dish, just a quintessential Brazilian style breakfast with tons of flavor and all the typical favorites like Couve and Plantains.

3 tablespoons olive oil
1 onion chopped
2 garlic cloves chopped
1 cup dried cooked beans “feijao” (If you dont have these, use a can of refried beans)
2 plantains, sliced
1/2 cup white rice
1/3 cup dried, toasted manioc flour
4 oz. sliced linguica or continental sausage
8 oz. steak thinly cut
4 kale leaves
1 egg
Salt and Pepper to taste

1) In a saucepan, heat 1 tablespoon of the olive oil, then saute the onion and garlic until transparent and softened but not browned.
2) Slowly add the beans and manioc flour together and stir them well, until they are cooked well and a smooth and even consistency. Once done, remove it and set aside in a bowl.
3) In a frying pan, pour two tablespoons of olive oil and fry the sliced sausage and steak until browned and done. Set them aside when done.
4) Fry the egg sunny side up style in the frying pan.
5) Destem the kale leaves and saute them for about two minutes on medium heat. Don’t let the kale completely lose its crispness.
6) Now fry the plantains in the same frying pan until browned.
7) Finally, cook the 1/2 cup rice in a saucepan with some water until done.
8) Place all the ingredients together on a platter to serve and enjoy!


  1. Luciana

    I’m Brazilian and live in São Paulo. Virado à Paulista is definitely a popular dish here, though we don’t eat it as a breakfast. It’s possible that some people have it at dinner, but it’s a typical lunch option.
    Actually our breakfast is much lighter than many other countries’, like USA. Most people have one bread and a cup of coffee and milk as a breakfast.
    I hope you enjoy our Virado!

    • Great to see this Bazilian cousine website! Agree with Luciana – we do not have Virado for breakfast… we do have it for Lunch, and what a delicious option! 🙂 Recipe is great, hope you enjoy it!

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