WEST HOLLYWOOD. Its monochromatic white decor and model-beautiful clientele render Asia de Cuba a trendy, of-the-moment kind of place. Festive atmosphere, a playful waitstaff, and chic ambience lend appeal, and customers relish the mouthwatering Cuban-Asian fare. Fried calamari salad, a house specialty, makes culinary waves, and you can't go wrong with yucca-crusted mahi mahi or lime-and-garlic chicken. Desserts, naturally, make a splash on their own. An outdoor patio, glimmering with candles, affords incredible views ­ a nice change from the austere interior.

SAN GABRIEL. This Nuevo Latino hotspot earns tops marks for innovative twists on traditional Mexican dishes. The menu, far from the usual litany of combination plates, offers extravagant entrees like epazote-crusted snapper with mango-lime relish, chiles en nogada (a pepper stuffed with minced meat, fruit, and nuts), and lamb shank mixote (marinated dry in ground chiles and then steamed in beer). For dessert, treats like a wine-poached pear atop ice cream and rice pudding brûlée are on offer.

LONG BEACH. Baja Fresh Mexican Grill serves up your standard variety of Mexican dishes with one unique quality-it's healthier than most. Baja owners proudly proclaim, "No Microwaves, No Can Openers, No Lard, No Freezers, and No M.S.G," ensuring a high-quality Mexican meal with only the freshest ingredients. Translation: don't feel guilty about ordering a couple of extra burritos or splurging for a second vegetarian quesadilla.

PASADENA. As the name suggests, this East Del Mar grill specializes in Mexican food prepared with the freshest-available ingredients. Although a chain, Baja continues to earn nods for its quick and tasty burritos, tacos, and salsa - all of which are made on the premises each day. The place tends to stay hopping, especially at lunch, so be prepared to wait in line.

SOUTH PASADENA. Superb, if unusual, cuisine is served in this small, cozy restaurant. Unexpected combinations of ingredients and flavors, spanning a broad spectrum of countries and cooking styles, come together in chef Laurent Quenioux's creations. The menu changes seasonally, but you might see an appetizer of sautéed duck foie gras with caramelized apples followed by an entree of braised beef cheeks in beer with pumpkin spätzle. Adventurous diners will embrace both the dishes and their very reasonable prices.