THE MONTEREY COUNTY HERALD

Bamako to Timbuktu, Mali.  “From Here to Timbuku”

“Back Roads, Good Food,” Monterey County Herald, June 2, 2010.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC. 

From villages along the fertile Niger, through the isolated Dogon villages in the Bandigara Escarpment, to Timbukutu, fabled caravan city on the edge of the Sahara, the Food Wranglers explore the rich cultural heritage and traditional foods of a land that was once part of the ancient African Empire of Mali.

Recipes:

Tiga Diga Na

Yuriba’s Chicken Stewed in peanut Sauce

Lemongrass Tea

San Blas Islands, Panama. “A Taste of Paradise”

“Back Roads, Good Food,” Monterey County Herald, January 6, 2010.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC. 

On a remote tropical island in the San Blas Archipelago, the Food Wranglers sample life in a tightly woven fishing community where the Kuna people maintain their traditional culture and customs; after spending their days exploring the islands’ crystalline waters, the Wranglers enjoy island fare of fish, fresh coconut juice, plantain and root vegetables.

Recipes:

Coconut Ginger Lime Ceviche

Camarones Piro Piro

Québec, Canada. “Vive le Québec!”

“Back Roads, Good Food,” Monterey County Herald, September 16, 2009.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

The Food Wranglers enjoy hearty food of the Québec countryside as they discover the rugged self-sufficient spirit of the Québécoise people in this “nation within a nation,” where French is the official language and the heritage and culture of the original settlers has been guarded and celebrated for centuries.

Recipes:

Grandmamma Rosanna’s Tourtière Saguenéenne

(Traditional Québécoise Meat Pie; recipe from the Family of Orlin Marcus whose ancestor immigrated to Quebec from France in 1647.)

Khao Yai, Thailand. “Khao Yai : Trekking in Thailand’s Jungles”

“Back Roads, Good Food,” Monterey County Herald, June 3, 2009.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Trekking through the monsoon rainforest, The Food Wranglers encounter leeches, hornbills, scorpions and elephants while camping in Khao Yai National Park; later they enjoy the essential flavors of Central Thailand at street vendor’s stalls and at the popular night markets.

Recipes:

Green Curry Chicken

Green Curry Paste

Thai OmeletCoconut Fried Bananas

El Petén, Guatemala.“Ancient El Petén”

“Back Roads, Good Food,” Monterey County Herald, March 18th, 2009.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

The Food Wranglers take a 4WD road trip through the Guatemalan rainforest, ponderingthe mysteries of abandoned Mayan temples and ceremonial centers as they travel to a remote village where traditional indigenous people are facing the influx of Western culture. 

Recipes:

Kak-Ik (traditional Mayan turkey soup) 

Red Hen Soup

Northern Territory, Australia. “The Aboriginal Larder”

“Back Roads, Good Food,” Monterey County Herald, February 4, 2009.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

The Food Wranglers travel to the Out Back of Australia’s Northern Territory where Aboriginal tribesmen have hunted and gathered sustainably for 50,00 years, visiting sacred sites and sampling some of the traditional foods that are now becoming everyday items on Australian menus

Recipes:

Australian Lamb Loin Chops with a Macadamia Nut Crust

Burro Verde (herbal butter)

Salt and Pepper Barramundi; Kiwi Dipping sauce.

Piemonte, Italy. “Land of Truffles and Cheese”

“Back Roads, Good Food,” Monterey County Herald, December 24, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie explore the Alpine countryside of Piemonte, searching for her grandfather’s “lost” village and the Perucca family’s roots; along the way, they discover the many delights of northern Italian cuisine including the region’s love affair with truffles.

Recipes:

Linguini in Truffle Cream sauce

Bagna Cauda

Risotto

Angoon, Alaska. “Alaska’s Bounty, Part 2”

“Back Roads, Good Food,” Monterey County Herald, November 26, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie explore the island and learn how the Tlingit people have traditionally sustained themselves by harvesting bounty of the land and sea: hunting seal and deer, fishing for salmon and halibut, smoking and drying fish and game, gathering shellfish and edible algae, and picking berries and herbs.

Recipes:

Smoke Salmon Spread

Almond-Crusted Alaskan Halibut; Blueberry White Wine Sauce

Venison Stew with Chipotles and Shiitake Mushrooms

Angoon, Alaska. “A Bounty from land and Sea”

“Back Roads, Good Food,” Monterey County Herald, October 15, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Working in a fishing lodge on a remote island in Alaska, Julio and Marie become acquainted with the native Tlingit people who have lived on this island, surrounded by rich waters full of sea life and forests full of berries and wild game, for 10,000 years.

Recipes:

Dungeness Crab Salad

Wild-Caught Salmon Chowder

Shrimp cakes

Placencia, Belize: “Coconuts, Cays, and Creole Cooking.”

“Back Roads, Good Food,” Monterey County Herald, July 28, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie visit a Creole fishing community in the Caribbean settled by buccaneers, smugglers, Puritans, British “Baymen,” Mosquito tribesmen and West Indian slaves in the 17th and 18th centuries, exploring the cuisine that reflects the community’s African, European and Native American origins.

Recipes:

Fried Ripe Plantains

Hudut (Garífuna-style snapper poached in coconut milk)

Foo Foo (mashed plantains)

Andalusia, Spain. “Ahhh…Andalusia!”

“Back Roads, Good Food,” Monterey County Herald, June 11, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

The Food Wranglers explore the cultural melting pot of sociable, food-rich Andalusia, Spain, enjoying the rich results that successive civilizations and peoples, Gypsies, Jews, Christians and Moors, have made to the culture and cuisine of present day Andalusia.

Recipes:

Rabo de Toro (braised oxtail stew)

Tortilla Española (Spanish potato omelet)

Camarones al Ajillo (garlic shrimp)

Salmorejo Cordobes (Cordovan gazpacho)

Oaxaca, Mexico: “Boiling Water.”

“Back Roads, Good Food,” Monterey County Herald, May 14, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

On a mountain top in the highlands of Oaxaca, the Food Wranglers consider the foibles common to mankind exhibited by two contentious villages and the microclimes of Oaxaca responsible for the mezcal, coffee and unique ingredients that contribute to the complex cuisine of Oaxaca

Recipes:

Sopa de Flores de Calabasa (squash blossom soup)

Squash Blossom Quesadillas

Toasted Ancho Chile Sauce; Chocolate Oaxacan Style

Oaxaca, Mexico: “Sabores de Oaxaca.”

“Back Roads, Good Food,” Monterey County Herald, April 16, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

The Food Wranglers explore the rich culinary traditions of Oaxaca, “the Land of Seven Moles,” visiting vibrant market places, kitchens, and restaurants, sampling unique ingredients, and enjoying exquisite Oaxacan specialty dishes, their complex layers of flavor the result of meticulous grinding, roasting and blending of ingredients.

Recipes:

Horchata del Mercado (Mexican rice drink)

Mole Coloradito

Chicken Tacos with Mole Coloradito

Chiang Mai, Thailand: “Thai Trek.”

“Back Roads, Good Food,” Monterey County Herald, March 12, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie experience pleasures of trekking in Northern Thailand, eating with local tribal people, participating in the annual parade through Chiang Mai in honor of Songkran, the Buddhist New Year, and enjoying the exquisite multi-layered tastes of Thai cuisine.

Recipes:

Sesame Chicken in Pandanus Leaves

Sweet and Hot Dipping Sauce

Tom Yam Kung (spicy hot and sour shrimp soup)

Tom Yam Gai (spicy hot and sour chicken soup)

Nam Prik Ong (Chiang Mai minced pork and tomato sauce)

Yucatan, Mexico: “Mayan Treasure: Behind the Curtain.”

“Back Roads, Good Food,” Monterey County Herald, February 13, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

The Food Wranglers go behind the façade of the high-rise hotels along the Mayan Riviera and into the streets beyond, where the locals live, to find a vibrant community serving traditional Mayan dishes.

Recipes:

Empanadas la Playa; Quesadillas Cozumel

Tomatillo Avocado Sauce

Fire-Roasted Tomato and Serrano Chile Sauce

Botswana, Africa: “On Safari.”

“Back Roads, Good Food,” Monterey County Herald, January 16, 2008.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Bush camping in the delta and savannahs of Botswana, amidst elephants, leopards, hippos and lions, the Food Wranglers sample traditional dishes from the Tswana people and enjoy eclectic safari fare that reflects the Afrikaner, Indian, and Malaysian peoples who have contributed to the multicultural heritage of southern Africa.

Recipes:

Chicken Chobe, minted Tandoori-spiced chicken

Tswana Roasted Butternut Squash with Sage, Thyme and Shallots

Moremi Lamb Stew (a potjie one-pot meal)

Bocas del Toro, Panama: “Criollo Paradise.

“Back Roads, Good Food,” Monterey County Herald, December 19, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Marie and Julio explore the exuberant but laid-back island community of Bocas––the legacy of pirates and slaves, banana company workers, East Indians, West Indians and Guaymí Indians––and sample the fusion cuisine of this Caribbean Eden.

Recipes:

Pescado Frito with Salsa Criollo (fried fish with Creole sauce)

Curried Chicken Basimentos with Coconut Curry Sauce

Bocas Ham and Egg Sandwiches

Mongolia: “Nomadic Hospitality.”

“Back Roads, Good Food,” Monterey County Herald, November 14, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie explore the world of the nomadic descendants of Genghis Khan–expert horsemen and herders of goats, camels, and yaks––and find that the traditional Mongolians always have time to share a warm smile and a dish of food with strangers.

Recipes:

Yogurt Cream Cheese

Mongolian Hot Pot

Hot Pot Dipping Sauce; Buuz, (meat dumplings)

Kuurshuur (meat pastries)

Monte Capaniguan, Cuba. “Cocina Cubana: El Campo.”

“Back Roads, Good Food,” Monterey County Herald, October 17, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Working on a crocodile research project in an isolated mangrove swamp in Southeastern Cuba, the Food Wranglers experience the hospitality of country folk who graciously share with them their customs and traditions—as well as their knowledge of the traditional cooking of the Cuban countryside.

Recipes:

Cuban-Style Coconut Rice Pudding

Pollo a la Piña (pineapple chicken), Ajillo (Cuban criollo stew)

Salsa Fresca

Havana, Cuba. “Cocina Cubana: Havana.”

“Back Roads, Good Food,” Monterey County Herald, September 12, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Marie and Julio explore the market place and restaurants of Havana during the time of Fidel Castro, talking to cooks and chefs, tasting the traditional criollo dishes, and discovering the pride and the difficulties cooks have putting food on the table.

Recipes:

Black Beans Cubano

Piccadillo (spicy Cuban ground meat stew)

Mojito (rum, lime and mint cocktail)

Andaman Sea, Thailand: “Junk Food.”

“Back Roads, Good Food,” Monterey County Herald, August 15, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Sailing the Similan Islands on a Chinese junk converted to a dive boat, the Food Wranglers get a taste of multicultural Southern Thailand onboard ship and in the local markets of Phuket––as well as a spectacular tour of world beneath the sea.

Recipes:

Crispy Garlic and Pepper Shrimp

Sweet and Spicy Dipping Sauce

Spare Ribs braised in Honey

Garlic and Ginger Sauce

Ecuador: “Spine of the Andes.”

“Back Roads, Good Food,” Monterey County Herald, July 18, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Traveling along the perilous roads of the Andes Mountains in Ecuador, the Food Wranglers discover the culinary treasures of a weekly native market and the pleasures of a town nestled in the shoulder of a live volcano.

Recipes:

Avocado Cream Soup

Andean Market Chicken

Quinoa

Pochomil, Nicaragua: “Nicaragua’s Bounty.”

“Back Roads, Good Food,” Monterey County Herald, June 20, 2007.

Marie Perucca-Ramirez and Julio J. Ramirez, CEC, AAC.

Julio and Marie join the families heading out for a weekend at the beach in Nicaragua, enjoying sand, surf and tropical music under shady palapas while seafood, unloaded fresh from boats that morning, is prepared over wood fires.

Recipes:

Deep-Fried Whole Snapper Nicaraguan Style

Salsa de Tomate Pochomil (fresh tomato sauce)

Siete Mares (Seven Seas seafood Soup)