Where xis rib has ribs and xis picanha has rump steak – Region


Here the picanya and the ribs are real. Thus begins a conversation with Antonio Rapacz, the owner of the most famous cheese in Canoas, a city that calls itself the capital of cheese. At the snack bar, Rapach guarantees more than flavor: the ribs appetizer comes with ribs, and the picanha appetizer comes with rump steak. This seems obvious. But it’s not.




The meat is carefully selected and turned into a steak to look good on the grill.
Photo: PHOTO PAULO PIRES/GES


After a controversy that has flared up in recent days involving the most famous fast food chains in the world, McDonald’s and Burger King, we have to dismiss the obvious. The dispute ended in the Justice Department and even in the Senate in defense of the consumer. Two giants were called to a demonstration for not selling what they advertised on the menu.

The McPicanha and Whopper Ribs snacks were not prepared with the cuts of meat promised in the name itself, but with taste. “I was even surprised when I saw that they had these snacks, I thought they were going to compete,” says Rapach.

At the age of 62, he returned to the kitchen to sell his fish or his steak. Ribbed cheese, for example, has been a hit on the menu for 12 years. “In fact, my father never stopped making cheese. He has a plate at home, he always cooks something, ”admits his daughter Rachel. However, in public, Rapach emphasizes that he did not invent anything: he just does a simple thing, which he teaches his employees.

For the preparation of snacks in their establishments, meat is purchased directly from the refrigerator and seasoned only with salt. No special secrets from great chefs.

The main costal window appears, which soon collapses. The cards are ground and turned into steaks that are grilled and always remain hot. Picanha, red and with very yellow fat, is cut into small strips.

The two appetizers are accompanied by homemade mayonnaise, bread, cheese, egg, corn, peas, tomatoes and lettuce. “It’s a simple cheese,” categorizes the owner, who admits to having only eaten “in this in Meki” once. “There are no artificial seasonings or flavorings in my cheese.”

Despite the success of the two options, cheese salad is still the most in-demand on Mondays because whoever buys one gets the other during the week. “It’s the most traditional and the cheapest,” he explains. Rapach estimates that he sells around 1,000 snacks a day. Before the pandemic, the number was higher, but it has halved. The good news is that things are getting better.

When asked why Canoas is considered the capital of cheese, Rapach replies emphatically: “Here cheese is on every corner, it’s a practical food,” comments the merchant, who says he does not try competitors’ snacks. “I care about making good cheese without great seasonings, but if I say it has picanha and ribs, it means it is.”


The secret of the appetizer is a plate with a good piece of meat and cheese at the end.

The secret of the appetizer is a plate with a good piece of meat and cheese at the end.
Photo: PAULO PIRES/GES


Harm of flavored products

Flavored snacks are increasingly present in our daily lives. Whether it’s fast food or microwaved food, the fact is that this type of food has become a routine in the lives of those with little time. “This daily consumption can be detrimental to health,” warns nutritionist Christian Rodriguez. The specialist identifies harm to the body. “Food additives are considered xenobiotics, that is, they are toxins. And the accumulation of these toxins can cause everything from headaches to digestive problems, hair loss, difficulty concentrating and fatigue.” In addition, they can develop into even more serious diseases. “Consumption increases the risk of cancer, food hypersensitivity, diabetes, and cardiovascular disease.” Good food and active rest are recommended. “It is important to have a healthy diet of water, fruits, vegetables and grains, practice regular physical activity and take care of spirituality.”

Even the little bird gave in to the taste

Anyone who searches the internet for “cheese capital” or “cheese city” will most likely find the same answer: Canoas. There is a contradiction. Some say it’s Caxias or Santa Maria and even Campo Bom gets into an argument. But the fact is that Airplane City is also famous for the art of cheese making. And this is the law. Six years ago, a date was set to celebrate the snack that Canoans so consume: May 28th. Whether it’s the snacking capital or not, it’s worth remembering that Canoas is the only city where even birds eat. In 2017, the story of a João de Barro couple who frequented a trailer in Marshal Rondón’s area for a bite to eat went viral on the internet. Names are a separate chapter: there is everything: cheese, cheese with an ice cap, cheese with mush, rotten cheese … Everything goes to attract customers.

Nearly five decades of snack food production

Antonio Rapach started making snacks at the age of 14, in 1974. The then boy from the Makine countryside arrived in Canoas: “I used to make cheese at the diner in front of the Cristo Redentor school.” Since then, almost 50 years have passed in this area. He opened his first store in 1980 and currently has six. There are four in Canoas, one in Novo Hamburgo and one in San Leopoldo. He has been serving cheese in the Capital Region for a long time, has no idea how much he has sold or made in his lifetime. “We went through millions and that was a long time ago,” he laughs. About 20 years ago in the back office of the business, he returned to the edge of the ticket to show ABC a real cheese rib. “I miss the time when I worked on the plate. I’m going to spend the whole night making cheese anyway,” he laughs. “But I’m not going back to this fast food chain.”

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