A FOOD TRADITION

Paulista Cuisine

Paulista cuisine developed in and around São Paulo through Indigenous, Portuguese, African, and later Japanese, Italian, and other immigrant influences. Its older inland foundations include bandeirante-era reliance on corn, beans, cassava, pork, dried meat, and preserved provisions, while urban cooking became increasingly diverse. Characteristic methods include slow simmering, roasting, frying, and assembling hearty one-pot meals with grains and legumes. Examples include virado à paulista, a plate combining seasoned beans, pork, greens, egg, and manioc flour; cuscuz paulista, a savory molded preparation based on cornmeal and varied fillings; and galinhada, chicken cooked with rice. This is a broad cultural cuisine rather than a claim that all São Paulo food is uniform.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.