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+======  São Paulo cuisine ======
+==== Virado à Paulista ====
+A historic and iconic dish: rice, beans, collard greens, fried banana, pork chops, sausage, and a fried egg, often served with tutu (mashed beans with manioc flour). A colonial-era feast still beloved today. [([[https://www.tasteatlas.com/virado|Taste Atlas]])]
+==== Sanduíche de Mortadela ====
+A towering sandwich packed with sliced mortadella, sometimes with cheese or mustard, served on a crusty French roll — famously served at the Mercadão Municipal. [([[https://www.allrecipes.com/anthony-bourdains-5-ingredient-sandwich-7966078|Allrecipes]])]
+==== Cuscuz Paulista ====
+Not to be confused with the northeastern version! This is a savory, molded cornmeal dish with eggs, sardines, shrimp, olives, and vegetables — served cold, often at family gatherings. [([[https://www.saborbrasil.it/en/cuscuz-paulista-ou-portugues-paulista-or-portoghese-couscous/|Sabor Brasil]])]
+==== Tutu de Feijão com Torresmo ====
+Mashed beans with manioc flour, garlic, and lard, topped with crispy pork cracklings — hearty and deeply rooted in rural traditions. [([[https://blog.amigofoods.com/index.php/brazilian-foods/tutu-de-feijao/|Amigo Foods]])]
+==== Feijão Gordo ====
+"Fat beans": pinto beans slow-cooked with various pork cuts, sausages, bacon, and sometimes kale. Rich, smoky, and satisfying. [([[https://dokumen.pub/rice-and-beans-a-unique-dish-in-a-hundred-places-9781350042223-9781847889034-9781847889041-9781847889058.html|Dokumen]])]
+==== Frango com Quiabo à Moda Caipira ====
+Rustic stewed chicken with okra, tomatoes, garlic, and annatto — a countryside staple brought by Afro-Brazilian and Indigenous cooks. [([[https://brazilinthekitchen.wordpress.com/2016/08/30/frango-com-quiabo-chicken-with-okra/|Brazil in the Kitchen]])]
+==== Bauru Tradicional ====
+An original São Paulo sandwich made with roast beef, tomato, mozzarella, and pickles, served on crustless French bread — created at the Ponto Chic restaurant in the 1930s. [([[https://www.tasteatlas.com/bauru|Taste Atlas]])]
+==== Dobradinha com Feijão Branco ====
+A robust tripe and white bean stew, seasoned with tomatoes, onions, and chili pepper — often served with white rice and parsley. [([[https://www.hotandchilli.com/dobradinha-brazilian-tripe-stew-recipe/|Hot and CHilli]])]
+==== Pizza Paulistana ====
+São Paulo is pizza central in Brazil. What’s unique? The thin crust, wood-fired style, and creative toppings like catupiry cheese, hearts of palm, or even stroganoff. [([[https://www.reddit.com/r/Brazil/comments/1fxg7vb/is_there_such_a_thing_as_s%C3%A3o_paulo_style_pizza/|Reddit]])]
+==== Virado de Banana com Farinha ====
+A countryside snack of fried banana mashed and mixed with manioc flour, sugar, and cinnamon — sweet, hearty, and beloved in small towns. [([[https://foodcomas.com/2013/11/03/farofa-de-banana/|Food Comas]])]
+==== Cana com Amendoim ====
+Fresh-pressed sugarcane juice (caldo de cana) served with roasted peanuts — a classic pairing sold at street markets and roadsides. [([[https://www.willflyforfood.net/brazilian-food/|Will Fly For Food]])]
+==== Polenta com Ragu Caipira ====
+Soft or fried Italian-style polenta topped with rustic chicken or pork ragu — a rural-Italian fusion that became a staple in São Paulo’s interior. [([[https://www.bonappetit.com/recipe/pork-ragu-creamy-polenta|Bon Apetit]])]
+==== Esfiha Aberta à Paulista ====
+Thanks to Lebanese and Syrian immigration, open-faced savory pastries (esfihas) with ground meat, cheese, or spinach became wildly popular — with São Paulo's own crust style and spice blend. [([[https://tarasmulticulturaltable.com/ground-beef-esfirra/|Tara's Multicultural Kitchen ]])]
+==== Macarronada da Nonna Paulista ====
+Sunday pasta with tomato sauce and beef roast, pork ribs, or sausage simmered in the sauce for hours — a tradition in Italian-Brazilian families from Mooca to Brás. [([[https://memoriediangelina.com/2024/10/10/macarronada/|Memorie di Angelina]])]
+==== Bolinho de Arroz Recheado ====
+Fried rice balls made from leftover rice, often filled with cheese or sausage and served in botecos (neighborhood bars). Crispy, gooey, and full of comfort. [([[https://www.food.com/recipe/italian-rice-balls-50265|Food]])]
+{{tag>food culture geography}}

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