National Geographic Traveler USA - 08.2019 - 09.2019

MAURA SELENAK/@AMALGA DISTILLERY (BAR), ALEC JACOBSON (SALAD)

Morocco

Think truffles, and you

likely conjure up the forests

of France or Italy. But these

delicacies also grow in

Morocco, says Ramsay,

along with mushrooms

such as morels, porcinis,

and chanterelles. Head

to cities’ old quarters for

produce and just about

anything else. “The medina

is full of diverse things,”

he says. “You can buy the

most amazing olives and

a vintage carpet all in one

place.” Don’t forget to try

Berber pizza, or medfouna,

dough stuffed with meat,

onions, and spices.

A CHEF TO WATCH:

Meryem Cherkaoui, of

Marrakech’s Mes’Lalla

restaurant, specializing in

new takes on local flavors

Hawaii

The best way to start the

day in this Pacific Ocean

archipelago? “Banana

bread,” says Ramsay. “It’s

the perfect morning snack

with local coffee.” While

the Big Island’s Kona coffee

claims the spotlight, the

rich volcanic soil supports

several varieties. After

fully caffeinated outdoor

adventures that might

include scuba diving or

lava hiking, pull over for

a meal. “Roadside dining

is some of the best food,”

Ramsay says. His pick is

barbecued and basted

huli-huli chicken, devoured

right by the water.

A CHEF TO WATCH:

Sheldon Simeon, of Maui’s

Lineage restaurant, dishing

up his family favorites

Left to right: an almond

pastilla from Morocco’s

Mes’Lalla, a mai tai at

Lineage in Hawaii, the

Mekong in Laos, Alaska’s

Amalga Distillery, a

salad at Peru’s Inkaterra

Hacienda Urubamba

Laos

Before the Mekong River

empties into the South

China Sea, it flows through

six nations, including Laos.

On his first trip to the

country, Ramsay learned

that “the Mekong is the

lifeblood of the commu-

nity. It’s not only where a

lot of the food comes from,

but it’s how you get to any

location.” The river is so

key, in fact, that its name

in Lao can be translated

as “mother water.” Along

the banks, find historic

temples, lush jungles—and

tempting refreshments. But

“don’t drink the moonshine

unless it’s in a mixed drink,”

warns Ramsay. Do try the

roasted bananas, which he

calls “simple, delicious, and

the perfect treat.”

A CHEF TO WATCH:

Seng Luangrath, who’s

brought Laotian flavors to

Washington, D.C., with her

Thip Khao restaurant

ADDITIONAL REPORTING BY JILL K. ROBINSON AUGUST/SEPTEMBER 2019