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been extracted from a tagine thanks to minted jus, tender confited eggplant, and couscous studded with tangy dried fruits. But if there's a must-order dish, it's the chile relleno, a blackened poblano stuffed with a delectable, oozy blend of Mexican cheeses and topped with mango and shrimp. It's both heartwarming and stomach-filling. While Mia's' edible (and rather affordable) fare brings in widespread regional influences, its interiors take precise inspiration from Baja and the sea. Torrey Pines High grad Adam Arnold of TLK Builders oversaw the interior's transformation into a warm space with sage-upholstered seating, medium- toned wood accents, and white walls replete with coastal- inspired artwork. e beachy vibes extend into an alley lined with coral banquettes care of a wall-length mural of a wave in motion beneath a citrus-hued sunset from local artist Carolina Arrieta. It's exacting yet in no way overdone. Mia's is chill, worldly, inviting, and tasty. It's a vibe. And it's perfectly suited for the gastronomically booming neighborhood it calls home. 858.947.6427, mias101.com OPPOSITE LEFT Mia's "Carrot Passion Margarita" CENTER Hamachi Crudo: hibiscus ponzu, hamachi, charred pineapple, serrano pepper, avocado, and radish LEFT Mia's beachy vibes extend into an alley lined with coral banquettes care of a wall-length mural of a wave in motion beneath a citrus- hued sunset from local artist Carolina Arrieta BELOW Mia's management team (back row, center, L-R) Henry Staunton, Scott Buchan, and Annia Bonifaz, with staff Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Beer List: Value: @ranchandcoast RANCH & COAST MAGAZINE JANUARY 2026 61