Milagros Food Company
Straying from tradition, the chefs at Milagros use sweet Thai chili sauce and melted jack cheese to elevate their fish tacos.
Las Pinatas
The spice-loving chefs at Pinatas on Maui dip mahi mahi filets in emerald-green cilantro and jalapeno batter before pan-frying.
A Study in Style
Six picks for heading back to school, the office, or wherever the end of summer takes you.
Return of the Ukulele
The plucky little ukulele is making a mighty coming back, thanks to some big stars.
From the Publisher
Maui No Ka Oi Magazine publisher Diane Haynes Woodburn reflects on her recent trip to Italy and the kamaʻaina in us all.
A Passion for Food
For this pair of Maui restaurant critics, the secret ingredient to any great meal is love.
The Reef Around Us
Nudibranchs that dance, parrotfish that change their sex, and punk-rock wrasses are just a few of Maui's underwater wonders.
Spanish Wines . . . Ole!
Spain is scoring in the wine world with satisfying, exotic flavors at all price points, from picnic- and party-friendly wines, to adventurous and enticing indigenous varietals.
The Monarch of the Midway
People once called E.K. Fernandez the Barnum of the Pacific, but he was beyond compare, a Hawaiian original.
Hana Haze
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
