Virado, also known as Virado à Paulista, is a traditional dish from the state of São Paulo, Brazil. Its origins date back to the colonial period, particularly the 17th century. The dish is believed to have been created by bandeirantes, explorers and settlers who would mix their food rations in a bag while traveling. On the journey, the contents of the bag would "turn" or "virar," leading to the name "virado."

The main components of virado are rice, beans (typically brown beans), sautéed collard greens, pork chops or other cuts of pork, fried eggs, and toasted manioc flour (farofa). It is commonly accompanied by banana and sometimes sausages or torresmo (pork cracklings). Each ingredient is generally prepared separately and then assembled on the same plate.

Historically, virado was considered a hearty, nutritious meal providing protein, carbohydrates, and fiber, suitable for laborers and travelers. Regional variations exist but the core combination, especially beans mixed with manioc flour, remains consistent. The dish became closely associated with the city of São Paulo and the broader state, and it is often served as a special meal on Mondays in restaurants and homes.

In 2018, virado was recognized as an intangible cultural heritage of São Paulo by the state government. It is considered one of the oldest continually prepared dishes in Brazilian cuisine and is frequently cited as representative of the local food culture of São Paulo. Today, virado is typically consumed as a lunch dish. It is regarded as a symbol of the rural roots and resourcefulness of the early settlers of southeast Brazil.