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Best Virado in Chicago

“A complete meal born from Portuguese settlement: beans, pork, crispy pork rind, plantain, egg, and toasted manioc flour.”

Virado

What the real thing tastes like

Virado, also known as virado à Paulista, is a complete meal from the state of São Paulo, Brazil. It dates to the time of the earliest Portuguese settlers to the region. The dish consists of a platter of beans cooked in sautéed onion, garlic, fat, and salt; dried, toasted manioc flour; a pork chop; fried sausage; breaded and fried plantain; eggs, preferably with a soft yolk; kale, cut into strips and braised in fat; rice; and torresmo, a crisply cooked pork rind. Virado is traditionally served on Mondays. About 500,000 plates of the dish are served per week in the city of São Paulo.

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Virado à Paulista is a São Paulo institution—a complete Monday meal that stacks beans cooked with onion, garlic, and fat alongside a pork chop, fried sausage, breaded plantain, a soft-yolled egg, braised kale, rice, crispy pork rind, and toasted manioc flour. Born from the earliest Portuguese settlement in the region, it's a platter built on layered fats and textures, each component tasting like its own small decision. Half a million plates move through São Paulo kitchens every week.

Order it here when it has

  • historically rooted since earliest Portuguese settlement
  • complete meal structure
  • weekly mass consumption in São Paulo

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