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Nobu, at the Atlantis, is the Bahamian outpost of acclaimed master chef Nobu Matsuhisa. Venturing far beyond familiar sushi and tempura, the kitchen here turns out food so extraordinarily good that you will either guard your plate jealously or insist that everyone at the table try a bite. The mini tacos, filled with seafood or steak, are a fun starter, and for entrees, one of Nobu’s signature dishes is a black cod that has been bathed for three days in a marinade of miso and sake—the result, seared and served simply, is sweet and buttery and unforgettable. Dinner here often begins (and sometimes ends) at the magnificent bar, and if you get the chance, visit the sake cellar, one of only a few in the Western Hemisphere.

Tucked away in a quiet area outside of town, Flora Farms is an excellent place for lunch, dinner, or — better yet — a cooking class. While there, we learned how to make vegetarian tacos (tortillas and all) after going through a tour of the gardens. I’d highly recommend.

They also have a lovely garden in the front of the restaurant with an ice cream stand, perfect for nice days.

Guadalajara visitors craving an escape from the city should know that the ocean breeze isn’t far away. The bohemian beach town of Sayulita is about a four-hour drive, and even closer by plane. Popular in the 1960s among American and Canadian surfers, the sleepy fishing village has more recently become known for its laid-back vibe and impressive food scene. If you’re looking to get even farther off the grid, the surrounding area is filled with beautiful bays that are less trafficked by tourists than the main town.

One of Cancun’s newest restaurants, Julia Mia (My Julia) serves Mexican nouvelle cuisine, with traditional favorites at affordable prices. This downtown restaurant is definitely worth a trip from the Hotel Zone. Julia Mia reflects the belief of sisters Lupita and Irma Chavez that: “A woman is not afraid of anything or anyone. She enjoys life and her traditional Mexican drink, tequila, as well as the best selection of recipes from Mexico that integrate tastes and smells, always respecting and honoring each ingredient.” The menu features favorites with a twist, such as sea bass tacos, blue crab taquitos, roast corn soup, and salmon and garlic octopus fettuccine. For dessert, try the chocolate volcano or the chocolate truffles with mole and churros. On Fridays, Julia Mia features live Mariachi music, and in September, a special menu and events celebrate Mexican Independence.

A trip on Oahu’s windward side to the North Shore is not complete without a stop at the yellow Shrimp Shack. Two wonderful women operate this truck and serve up locally sourced fresh shrimp and other delicious food. As a warning, the meals are usually loaded with garlic and spice, but oh so wonderful. Instruction are painted on every yellow table top: “Suck, peel, dip, and EAT.” Drinks (and other convenience-store items) are available at Ching’s Store next door. The truck is bright yellow and impossible to miss on the North Shore. Be sure to stop in and say hi and indulge in some amazing spicy shrimp!

Surfing legend Duke Kahanamoku grew up here, and you can dine amid his memorabilia at this kitschy Waikiki classic. Pair one of the restaurant’s signature mai tais with a pupu (appetizer) like ahi poke or panko-fried calamari. Move on to dishes such as Korean-style steak tacos or a fish sandwich on Hawaiian sweet bread. Leave room for the Hula Pie: macadamia nut ice cream heaped atop a chocolate-cookie crust! Duke’s Waikiki remains one of the best venues in Oahu for traditional music, especially on Sundays. The eatery also is typically involved in springtime’s Waikiki Spam Jam—a celebration of the state’s favorite canned meat—and, in the summer, Duke’s OceanFest, which honors the sports dear to its namesake waterman.

Belly up to this Wailea bar, which dazzles with a display of blue-glass Japanese fishing floats, for Hawaii’s best mai tai. Here, chef Peter Merriman, a pioneer of Hawaii Regional Cuisine, brings his genius to the classic cocktail, adding a thick head of honey-lilikoi (passion fruit) foam. Be sure to also score a table for later, as Monkeypod Kitchen does double duty as one of Maui’s top restaurants. Menu standouts include such seasonal dishes as kiawe-roasted squash ravioli, coconut-corn chowder, Hamakua wild mushroom pizza drizzled with truffle oil, and bulgogi pork tacos with Asian pear and house-made kimchi.

Founded in 2015 by three childhood friends from Georgia, Down the Hatch brings a Southern twist to the aloha spirit. The classic watering hole serves shrimp po’boys, chicken and waffles, and Mexican-inspired fare like seared ahi tacos, but the real draw is the cocktails, which range from tiki favorites and Moscow Mules to craft libations like the Snake Oil with gin, dragon fruit, lilikoi kombucha, and CBD oil. Featured on Guy Fieri’s Food Network show Diners, Drive-ins and Dives, Down the Hatch also boasts the longest happy hour in Maui. It takes place daily from 2 p.m. to 6 p.m. and features specials on appetizers, draft beers, and select cocktails.

First established in 1945, in an odd no-man’s-land between Chapultepec and Polanco, Los Panchos calls up the Mexican restaurants you may have known in childhood, with a wide-ranging (laminated) menu, whitewashed walls, and potted plants (not an Edison bulb in sight), plus a garrulous, family-friendly set-up serving trough-sized platters of classic Mexican grub like enchiladas, gorditas, moles, and chicken taquitos, tortilla soup, and tostadas, multi-colored margaritas and, most especially, Mexico’s answer to confit, carnitas: utterly delicious, ferociously caloric chunks of pork, fried in their own fat. The restaurant is perfect for larger groups who make their own tacos seasoned with cilantro, chopped onion, and the full hot-sauce portfolio. Nostalgic and lively, nobody leaves hungry.

Unlike the gussied-up lodges on the north flank of Yosemite Valley, Curry Village offers decidedly more casual fare, catering to the crowds in the campsites and tent cabins that sprawl along this side of the valley. The Pizza Deck has indoor and outdoor seating and, conveniently enough, shares space with the Curry Village Bar—a particularly popular place in nice weather. The Meadow Grill serves burgers and grilled sandwiches, while the Pavilion offers all-you-can-eat buffets for breakfast and dinner, including a salad bar, pasta bar, make-your-own taco station, and dessert table. Note: There are food options available from January through November.

Disco ball, lounge, jungle, and cuisine all come together at this trendy restaurant located on Tulum’s main hotel-zone avenue. The venue is renowned for its eclectic style that blends unusual lighting, a lush outdoor setting, and live DJ nights for a cool, hippie-style vibe. Dinner is prepared over open-fire grills and in wood-burning ovens, resulting in flavorful Mexican favorites like taco samplers, quesadillas with epazote, grilled avocado, and slow-roasted pork belly. Gitano also specializes in strange but enticing cocktails from its mezcal bar, like ones that include ingredients like rum, hibiscus, and tropical fruits.

For an authentic Houston experience, head to the Original Ninfa’s on Navigation, where the food is always top-notch and the longtime servers are revered as rock stars. With chef Alex Padilla at the helm, you can expect everything from handmade tamales and grilled octopus salad to mole grilled salmon and oven-roasted chicken enchiladas. Don’t miss the tacos al carbon with a margarita on the side—both are legendary with locals. Grab a patio seat and see who you see—it’s not unusual to notice a celebrity or two. Houston has a booming Tex-Mex scene, and Ninfa’s can show you why in a single bite.

You will want reservations to get into this place. The Mission Restaurant and Lounge serves modern Latin cuisine in a fantastic bar restaurant with a wonderful outdoor back patio (seen here). The chef is Matthew Carter, also known for the House and Zinc Bistro. For desserts, order the pumpkin bread pudding with scotch, pepitas, and pomegranate.

Casa Vicente is an institution in this desert city—Tucson’s outpost for tapas a la española. Just south of the downtown core, a couple of blocks from the neo-Baroque façade of the Cathedral of San Agustín, this restaurant also features live music on weeknights: classical guitar, flamenco, and even tango lessons. This particular evening, we tried chipirones rellenos, a trio of baby calamari skewered and stuffed with green tomatoes and spices. In a town more known for its tacos and burros (a.k.a. ‘burritos’ elsewhere), it’s appropriate, if somewhat uncommon, to find Iberian fare. Tucson was founded in 1775 as an outpost of the Spanish empire, decades before it became Mexican, and then in the mid-19th century, it finally became part of a U.S. territory. (And, by the way, the sangría here rocks.)

At first glance the small little market open on Thursday evenings at St. Clements Parish in the Makiki neighborhood of Honolulu does not seem like much to stop for. However, I often took friends there or pointed them in that directions for a dinner where trying local food and some old favorites is as easy as visiting a couple of the food stands. The variety of food is great with Thai food, Hawaiian fare, fish tacos, pies, crepes of all flavors, and fruits and veggies to round out a healthy meal. The people are friendly, tables are set up to enjoy your food there or you can take it home for later. Either way, the Makiki market is an great option to easily grab dinner on a Thursday evening. Open Thursdays 4:30-7:30pm