Virado à paulista is the city of São Paulo on a plate. Its roots go back to the bandeirantes, colonial era travelers who carried beans mixed with cassava flour on long journeys into the interior, and over time the plate gathered a pork chop, kale, a fried egg and a breaded banana. Lunch counters across the city serve it on Mondays as a matter of custom, and in 2018 the state of São Paulo recognized it as part of its cultural heritage.

It looks like a lot, and it is. But each element is simple, and together they make the kind of lunch that sees you through a long afternoon at Interlagos, ideally with a nap planned for the formation lap of the next race.

White rice

Ingredients

• 1 1/2 cups (300 g) long grain white rice
• 1 tablespoon (15 ml) neutral oil
• 1 clove garlic
• 2 3/4 cups (660 ml) boiling water
• 1 teaspoon kosher salt

Tutu de feijão

Ingredients

• 4 oz (115 g) bacon
• 1 small onion
• 2 cloves garlic
• 2 cans (15 oz / 425 g each) carioca or pinto beans
• 1/2 cup (120 ml) water
• 1/2 cup (70 g) cassava flour
• kosher salt and black pepper
• 2 tablespoons chopped parsley

Banana à milanesa

Ingredients

• 2 ripe but firm bananas
• 1/4 cup (30 g) all purpose flour
• 1 large egg
• 3/4 cup (75 g) fine dry breadcrumbs
• 1/2 cup (120 ml) neutral oil

Couve

Ingredients

• 1 bunch collard greens
• 1 tablespoon (15 ml) olive oil
• 2 cloves garlic
• 1/4 teaspoon kosher salt

Bisteca

Ingredients

• 4 thin bone in pork chops
• 2 cloves garlic
• 1 lime
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon (15 ml) neutral oil

Fried eggs

Ingredients

• 4 large eggs
• 1 tablespoon (15 ml) neutral oil

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