The ambiance of Tia Carmen is intentional in its efforts to honor the Southwest region and Mexico. As you walk through the large wooden doors, you’re greeted by a down-to-earth vibe and quiet elegance. Chef Angelo Sosa wanted to re-create a reminder of his experience with his Aunt Carmen when he first learned food was his love language. The menu is not only a homage to his roots and to indigenous people but also a festival of culinary delights. Highlights include ember-roasted purple yam, chicken guisado, Baja striped bass, yucca brulee and native grain fried rice. Ingredients are sourced locally, reflecting Sosa’s desire to support the community. The entrees are complemented by craft cocktails, including the gin-based Hibiscus Desert Balloon, a yuzu and bergamot Paloma and Mi Tia, a tropical drink that honors Sosa’s family. ($$$)