Santa Ynez Valley Guest Current Issue Articles

Terry Jarchow pets one of the Peruvian Paso horses that she and her husband breed, raise and train.

Current Issue Articles

Goes Visiting

"Rancho de la Florecita"
Peruvian-Style
Sandwiches
Story and Photos by Elaine Revelle
thewoodenspoon@Juno.com

As a long time admirer of the smooth gaited Peruvian Pasos which glide along Solvang’s fourth of July parade route, I was thrilled by an opportunity to visit with Terry Jarchow (pronounced Jar-coe) a local breeder of these historic and beautiful horses.
The morning was typical of the Valley, with just enough “cool” in the air to be pleasant. I met with Terry at her and her husband’s Oak Trails home and left completely entranced by their Pasos.
Prior to my visit, I did a little internet sleuthing on the breed. I checked out the Jarchow’s website “Rancho de la Florecita” and feel that Terry’s own words most accurately describe this most exceptional horse. “At Rancho de la Florecita,” she explains, “we have long admired and enjoyed the smooth ground covering gait, unique energy (brio) and delightful disposition of the Peruvian Paso Horse. These magnificent equines excel at all equestrian activities from the show ring to trail and pleasure riding.”
I couldn’t wait to see for myself.

Terry met me at the door and gave me the condensed version of the Jarchow family history. Both Terry and her husband, Brian, are natives of Chicago, but their meeting was purely coincidental. Although born in the windy city, Terry was raised in New Mexico. She and Brian met when both were working in San Francisco, Brian at that time was in the U.S. Navy and stationed at Vallejo. They were married in New Mexico and moved to Rochester, Minnesota where he, a radiologist, worked at the Mayo Clinic. The couple eventually moved to Los Angeles, but after four years moved to Santa Barbara where Brian was with Pueblo Radiology until he retired. Terry’s background is in literature and history. She is a graduate of the University of New Mexico and at the time she and Brian met she was working for Western Advertising Magazine. The parents of five children, their three daughters and two sons have presented them with 13 grandchildren. All, from the sounds of it, frequent visitors to the Jarchows’ inviting home and ranch. Terry and her husband have lived in the Santa Ynez Valley since 1991. Their home sits on a knoll with a beautiful view. “We bought in 1980,” Terry said, “but used it as a second home until we moved up here from Santa Barbara.” An avid horsewoman, Terry explained that their involvement with Pasos came about when she realized that a smoother,less jarring mount would extend her post back surgery riding days.
Smooth and comfortable describes the gait of the Peruvian Paso. Called “Amblers” in the Middle Ages, the early horses were brought to the New World by Columbus on his second voyage. The breed was first established in Jamaica and Santo Domingo and eventually reached Peru where, according to my research, they have been traced to the war horses brought by the Spanish Conquistadors. Today the Caribbean descendants are referred to as “Paso Finos” and differ slightly from those bred in Peru.	Two buddies illustrate how beautiful and personable these horses are, with their abundant curiosity and predisposition to check out every new person around, including our writer/photographer.
“Both breeds,” Terry explained, “are basically farm animals, however the Peruvians have a longer ‘over-reach’ than the Caribbeans’ and that results in a more fluid gait.” Incidentally, the Peruvians are born with their specialized gait and easy temperament. At their facility the Jarchows have a staff of three to help with the feed, care and training of some 40 Pasos. They breed, train, sell and show, she said. “We attend five or six shows a year. Our granddaughters show them for us,” she added with grandmotherly pride.
When Terry took me inside one of their corrals, I was completely bowled over by the horses’ gentle but insistent inquisition. I was sniffed, nuzzled and nibbled with the curiosity of a cat, a rather large cat I might add. I fell in love with these gentle animals with their huge expressive eyes, soft noses and touchy-feely lips. I met mares, stallions, foals and geldings of all size and color. Which Terry noted runs predominately in the chestnut and bay ranges. As to their grooming needs, the manes and tails of week old foals are traditionally shaved to stimulate a thicker, fuller and more even growth and, Terry pointed out, they are never shod. There’s an obvious “look” about the breed. The long luxurious manes and tails and the macho-ness of the stallions quickly distinguishes them from the refined, dainty mares. Sizes range from 14 to a little over 15 hands with an average hitting at about 14.2. Referred to as “Paso Llano” the gait of the Peruvian Paso is so smooth that it is often called The Rolls Royce of horses. In a show ring, a glass of champagne may be carried on a tray to demonstrate the horse’s smoothness. While the Jarchows are happy to give tours (by appointment) of their breeding facility, they are quick to point out that they are not a riding stable. “We refer those inquiries,” Terry said, “to Rancho Oso and Circle Bar B.” We did get around to talking about cooking, with a family the size of the Jarchows it’s obvious that there are major meals at their house. Terry admitted to a fondness for fixing entrees and came up with a wonderful recipe for Peruvian sandwiches. “This,” she explained, “is from the Machu Picchu region of Peru and is very traditional.” I can’t wait to try it, anytime you combine jalapeños, cilantro and lemon juice you have my attention for sure. And, it is only fitting that from this soft spoken woman comes a recipe which echoes her gentle horses. She says that the potatoes must be cooked “gently”. Be sure to use Yukon Gold potatoes (another must) they have a unique buttery flavor and beautiful golden color.

Peruvian-Style Sandwiches
Peruvian-style Sandwiches 12 Yukon Gold potatoes Coarse salt 1 six-ounce can oil-packed Italian (if possible) tuna, drained 1/2 cup fresh or frozen peas 1 tablespoon minced jalapeño pepper 1 cup cherry tomatoes, halved 1 stalk celery, chopped	1/4 cup mayonnaise (preferable homemade) 2 teaspoons freshly squeezed lemon juice Freshly ground black pepper Salt 3 large eggs, lightly beaten 2 tablespoons olive oil 1/3 cup loosely packed cilantro sprigs
Wash but don’t peel potatoes, place in a deep pot, add coarse salt and enough cold water to cover. Bring to a simmer and cook for 30 to 40 minutes or until done. (Starting potatoes in cold water and then simmering them is a must. This “gentle” method of cooking will prevent the starches from breaking down.) Combine tuna, peas, jalapeños, celery, mayonnaise and lemon juice. Add salt and pepper to taste. Drain and peel potatoes, then transfer to food mill. Mill potatoes into large pot to keep warm. Add eggs and season with salt and pepper. Stir to combine. Form potato mixture into six patties. Heat olive oil in large skillet over medium heat and brown patties on both sides. Mound tuna mixture on three patties, top with cilantro sprigs and place second patty on top. Serves three.