Una Mas on Adams brings Baja-San Diego fusion cooking to Adams Avenue in University Heights, anchoring the western stretch of the Normal Heights dining corridor at 2611 Adams Ave. The concept is a collaboration between Baja-based restaurateur Collin Corrigan — who founded Cervecería Transpeninsular in Ensenada in 2016 — and local developer Michael Donovan of SDPB Holdings, with interior design direction from Gaby Sánchez Corrigan. Chef Real Coronado runs the kitchen, drawing on training at Casa de Coronados and Savage in Tijuana alongside consulting input from Danny Romero of The Lion's Share and Ian Ward of Addison through their Service Animals hospitality group. The counter-service menu centers on Baja seafood and grilled proteins — birria tacos, spicy shrimp tostadas, a stuffed poblano with real heat, and a grilled cheese burrito that pulls from the same cross-border register as the mezcal margarita program. Draft lines pour Cervecería Transpeninsular beers brewed in Ensenada, adding a Baja brewery tap to the Adams Avenue craft beer concentration that already includes Fall Brewing Company further east on the corridor. The cocktail list runs mezcal margaritas, house Sangria, and Michelada alongside a wine selection that pulls from Baja's Valle de Guadalupe, including Venna Cava Sauvignon Blanc and Paoloni Sangiovese Dry Rosé. A food trailer stationed on the patio handles both the dinner menu and a weekend brunch program that launches three-dollar breakfast burritos and coffee service in the same counter-service format. The outdoor layout features fire pits, communal seating, and a dogs-welcome policy across the 92116 patio. Families returning from the San Diego Zoo — a five-minute drive south on Park Blvd — hit Adams Avenue for dinner after a day in the park. Post-game crowds from Snapdragon Stadium five minutes south on the 15 filter into the corridor for late-night tacos and craft beer. The annual Adams Avenue Street Fair route runs directly past the front door each fall, putting the patio on the festival circuit during one of San Diego's largest free music festivals. Dessert runs a cookie dough empanada that closes the meal with a fried-dough counterpoint to the house-churned scoops at Stella Jean's Ice Cream on the same Adams Avenue strip. Balboa Park sits less than ten minutes south through University Heights, making the restaurants in Normal Heights a natural dinner stop for museum and garden visitors. The kitchen loads the tuna crudo with mango-habanero purée over house-fried blue corn chips, served through the same patio food-trailer window that processes birria and grilled cheese burritos across a communal layout built around dual fire pits.