Mexico's state of Michoacán, meaning "place of the fishermen" in the Nahuatl language, is blessed with rivers and lakes, and proximity to the Pacific Ocean. Its town of Cotija is known for the crumbly cow's milk cheese we often find atop Mexican entrées.

I headed down Portola Road to Taqueria Michoacan last week in search of seafood specialties. The little restaurant is easy to miss, located in what may have once been a home. On the attractively lettered menu board, fish find their way into tacos, burritos, and tostadas ($2.00 to $6.95). Shrimp is served breaded, in a spicy ranchero sauce, or grilled with bell pepper, tomato and onion ($10.50). Octopus or shrimp ceviche tops tostadas ($5.95).

I first ordered the Michoacan Special Dish ($11.95) with rice and beans. Six plump shrimp were bathed in a spicy hot red sauce, which I also enjoyed on the simple griddled piece of firm, flaky white fish. I put bits of the large thin slice of asada beef into steaming corn tortillas, with onions which had been sautéed until dark and sweetly caramelized, and tomato and cilantro guacamole. The hot sauce in the squirt bottle I found too salty for chips, but the perfect complement to this impromptu soft taco.

While enjoying the surf and turf, people came and went, leaving with one of the 13 versions of Super Burrito ($5.95). Weighing in at almost one and a half pounds, they're stuffed with refried beans, rice, cabbage, avocado and sour cream. In one I had simmered shreds of chicken in a mildly sweet mole, in the other, chunks of tender pork chile verde.

Between two brown dotted flour tortillas, the Super Quesadilla ($5.95) held cabbage, cilantro, avocado, and sour cream with my selection of barbecued chicken; little pieces of spicy grilled meat.

Taqueria Michoacan, 21401 East Cliff Drive, Santa Cruz, 465-8290.

I found food fit for a king at the beautifully furnished Dynasty Restaurant

It was a rare but welcome night when my dad came home with red and white cartons of Chinese food. Later, when an associate of his returned from Japan with chopsticks, I was excited to learn how they work. Sweet and sour pork (which our neighbor Mrs. Kong taught my mother to make) was a favorite.

I stopped at Dynasty Restaurant a few months ago for egg rolls and was immeasurably impressed by the decor. Three large tables the color of rosewood appear able to seat twelve, each with lazy Susans and adorned with gilded dragons. The banquet room holds an even bigger circular table.

Errand day typically involves lunch on the run, and since we were in Scotts Valley, we stepped into Maya Mexican Restaurant on the corner of Scotts Valley Drive and Mt. Herman Road. The front room felt like a fiesta with living trees, strings of tiny multi-colored lights, sponge-painted orange walls and Mexican music.

Maya is known for its selection of almost 50 tequilas, some of which were aged up to five years in oak barrels. The large bar area includes a couple of televisions and sofas, and makes many of its premium margaritas with Gran Gala, an Italian triple-orange liqueur blended with VSOP brandy.

Chilly temperatures send the stock pots to simmering all around town

On weary winter weekends the lunch table would feature hot soup from familiar red and white cans. Tomato was my favorite (made with water, not milk) with crisp, salty crackers crumbled on top.

Even better however was soup after the holidays when Mom would toss a ham bone into a pot of dry, soaked lima beans. Unaware of the frugality of the meal, I held my face over the bowl, relishing the smoky-smelling steam, and then whistled onto large spoonfuls until the flat beans and thick broth were cool enough to eat.

Oh, there are unforgettable feasts at Vasili’s
There are a few people you meet who absolutely love working with, presenting and/or serving food that you can’t help but be impressed by their infectious energy. Julie White is one of those local creatures.

As owner of Vasili’s Greek Restaurant on Santa Cruz’s Westside, White and her staff certainly know how to serve authentic Greek meals—hell, let’s just call them feasts—but what truly stands out is that you really can taste the “love” in all the food here. Four of us soon discovered this during a recent outing at the popular restaurant and the experience only seemed to remove a rather annoying eating inhibition I had imposed on myself earlier in the day. This isn’t the place to eat less. More is better, so … bring it on.

The energetic owner of Caffe Lucio brings Italian specialties to Mamma Lucia's on Mission Street

Just a few signs remain that this restaurant last housed a Kentucky Fried Chicken; the comfortable red booths and the black and red counter. But with a touch of butter-yellow paint, soccer playing on two flat screen televisions, the aroma of tomato sauce and photographs of Mamma Lucia's food, Lucio Fanni of Caffe Lucio and al dente, has turned it into an Italian Cafe. Here, the chicken tortellini soup is made from scratch, the soft loaves of bread with tiny air hole-bubbled interiors are house-made, and doggie treats are sold to patrons' pets.

The menu is written on large blackboards behind the counter where we placed our order before gathering plates and silverware from the neat stacks and finding a table. Since signs on each table reminded us to bus our own tables, I was pleasantly surprised that our order was brought out to us.

Barraged by brand names and national chains at the Capitola mall, it's comforting to find sustenance in a local cafe. Whether you're frantically filling Christmas wish lists or surfing end-of-year sales, Cafe Laila by the fountain will warm you up, tide you over, assuage your sweet tooth or fill you up with a freshly made sandwich.

For cold liquid refreshments, Cafe Laila serves various flavors of bubble tea with chewy tapioca pearls, frappuccino, a selection of iced teas and coffees, as well as sodas, Gatorade and energy drinks. Smoothie flavors ($3.95/$4.50) include Matcha Green Tea and banana-pineapple-mango.

There is also a full line of coffees and teas, and this time of the year Cafe Laila steeps holiday special mochas and lattes including gingerbread, peppermint and pumpkin pie. I relaxed with a soothing 12-ounce eggnog mocha ($4) while planning the rest of my day.

With cozy booths, professional service and an ever-evolving seasonal menu, a visit to Vida was delightful

We often enjoy appetizers at Vida Lounge and Grill, but it had been some time since we sat down for dinner. In the meantime, Noah Thorwaldson had become the Executive Chef and the new menu was inviting. I was pleased to encounter the same level of service that I had in the past. We were greeted warmly at the door and ushered to a softly-lit booth where our server was extremely knowledgeable with respect to the ingredients, and very thoughtful.

Vida is also known for its creative cocktails, as was evidenced by full attendance in the bar area on a Saturday evening. The legendary Mojito ($7) includes Myer's rum, fresh mint and lime and sparkles with a splash of soda. Slices of cucumber and the pulp of freshly squeezed lemon juice floated on top of the Cucumber Martini ($9), made with smooth Hendrick's Scottish gin and French St~Germain elderflower liqueur. The vodka Ginger Rodgers ($7) with muddled mint and fresh lemon was seasoned with spicy pieces of fresh ginger.