This is undoubtedly the PF (made dish) most consumed by São Paulo residents. During lunch breaks, the dish is the most requested dish in pubs and popular food restaurants in the city.
Inspired by rural food, the dish consists of rice, bean tutu, pork chop, fried egg and braised cabbage.
Its nutritional load is enough to feed and give that strength for a whole day of work.
To understand the love of São Paulo for Bauru, just look at the map of the state and see a city that bears the name of the dish. The city was founded much earlier, in 1896, however, the dish is nationally better known.
The famous sandwich is made with French bread stuffed with a mixture of melted cheese, tomato, pickled cucumber and roast beef.
The dish appeared in 1937 when a customer, nicknamed Bauru, in one of the most traditional bars in São Paulo, Ponto Chic, asked the sandwich maker to prepare the snack with ingredients that came to mind.
The result was this: bauru as one of the best-known dishes of São Paulo cuisine.
When talking about São Paulo, it is impossible not to associate the image of the mortadella sandwich with the culture of São Paulo, which is so traditional that it has even become a tourist spot.
Legend has it that the origin of the dish came from an episode of misunderstanding by a customer who complained about the little filling in the mortadella sandwich that was served to him.
The owner of the establishment then decided to fill a French bread with the stuffing and serve it to the customer who, of course, was immensely satisfied.
From then on, the recipe for bread with simple mortadella became a delicacy of São Paulo cuisine.
Regularly served as the main meal at lunchtime, the famous São Paulo mince has rice, beans, minced meat, farofa and fried egg.
A classic in street bars, the dish has already gained national recognition, being widely consumed in other states of Brazil.
It can be said that the bread on the plate is among the breakfast options most requested by São Paulo residents in the city's bakeries.
And the recipe is very simple: bread soaked in toasted butter and pressed on a griddle, accompanied by coffee or the famous dripping, which is nothing more than steamed milk mixed with espresso.
But don't forget, to taste this delicacy you don't need to go to expensive places, because the best place will always be a traditional corner bakery.
Recipe with rustic origins, couscous is part of both simpler and haute cuisine restaurants.
Its tradition is the culture of the tropeiros who, in the midst of long journeys, used to carry corn flour, chives, lard, boiled egg and crackling. All of them mixed and carried in a kind of scarf.
However, couscous from São Paulo underwent significant changes on the farms where the tropeiros passed, as shredded chicken and fish began to be added to the recipe.
The cake pan format as we know it today only appeared about half a decade ago. In addition, its consistency is firmer and looks like a muslin.
It is impossible to say, in fact, where the habit of consuming meat with bread came from, much less where the São Paulo ham sandwich came from.
However, what can be said is that the recipe is a success in popular bars and restaurants in São Paulo.
Traditionally, the recipe calls for pork shank marinated for a day in herbs, plus salt, white wine, herbs and pepper and bread. The most popular accompaniment with the dish is, without a doubt, the vinaigrette.
The gastronomic experience goes far beyond the simple act of eating a dish. It is intrinsically linked to the culture and habits of a society.
And that's exactly what pastel de Feira represents for the typically paulistana cuisine: An habit.
You can't go to the street market (the highlight is the street market in Liberdade on Sundays) without trying the famous pastel de bacalhau or heart of palm. Remembering that sugarcane juice cannot be missing as a side dish.
Another characteristic of the São Paulo market pastry is the addition of cabbage and tomato salad.
Bolovo is a great example of buteco food that worked. Considered a classic, the savory dish consists of a boiled egg wrapped in ground meat, breaded in breadcrumbs and fried.
It can be served either with a softer yolk or with a more consistent consistency. All at the customer's choice.
Despite being known and widespread throughout Brazil, the coxinha de São Paulo is undoubtedly one of the best in the country.
To get an idea of the love São Paulo has for the dish, there are blogs that specialize in “ranking” and electing the best coxinha in São Paulo.
As a filling, chicken with catupiry cream is used, in addition to finely chopped ham, cheese, shredded dried meat, among other flavors.
It is usually served in simpler bars or in traditional establishments.
