Located in Index Mall in DIFC, Copala serves up authentic Mexican dishes made with fresh ingredients that are sourced locally or directly from Mexico - plus delicious non-alcoholic mixes, which the head chef whips up for The National in the video above.
The three Mexican restauranteurs behind Copala created it to share the culture and heritage of their homeland through food and to add to Dubai’s multicultural culinary landscape.
The atmosphere at Copala is welcoming, and the restaurant has a casual and relaxed cafe atmosphere with friendly staff.
The dishes on the menu range from what guacamole made with Mexican Hass avocados and Tijuana quesadillas to enchilada rancheras with hand-made corn tortillas. Also on the menu is Mexican truffle rice, tortilla soup and wild mushroom fritters.
A delightful surprise is Copala’s range of mocktails.
As non-alcoholic drinks gain popularity worldwide, the range of options for those who enjoy a fine-dining experience, but would prefer an alcohol-free beverage are increasing. Copala is adding its own twist to the trend with authentically Mexican, unique, colourful and a varied range of mocktails.
The first is the cocktail de tuna or the prickly cactus fig. Don’t let the name tuna fool you — it this is not a fish, but a fruit.
Considered a delicacy, the Mexican tuna from Hidalgo grows from a cactus. While naturally not very sugary, the mocktail is sweetened with Melipona honey from Yucatan, which comes from stingless bees, and has a unique taste and texture that adds a subtle sweet flavour to the drink without overpowering the taste of the fruit. The drink is refreshing, the texture smooth and the taste reminiscent of a sweet pear.
Next is the Michelada, a drink for those who like a sour twist. Non-alcoholic dry beer, lime juice, Maggi and Worcestershire sauces, hints of chilli and served in a salt-rimmed glass, this is sour and spicy, yet refreshing and the perfect way to cool off on a hot day.
For something with a bit of a kick, the tomato-based drink ojo rojo will definitely do the trick. Non-alcoholic dry beer, tomato and clam juice are mixed together with lime juice, Maggi and Worcestershire sauces, and served in a Tajin chilli-rimmed glass.
Then there’s the white Mexican sangria. Jicama, a Mexican sweet turnip, is mixed with roasted pineapple, house-made mango preserve, pomegranate, dry rose wine and watermelon tonic water. Perfect to pair with a light dish, this non-alcoholic sangria is sweet, refreshing and pretty to look at.
Kabayan delights: Filipino comfort food in the UAE - in pictures
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Kabayan Zone is the busiest Filipino street food outlet in Abu Dhabi. All photos: Victor Besa / The National -
The menu at Kabayan Zone, which is opposite Al Wahda Mall, Abu Dhabi. -
Barbecued chicken feet at Kabayan Zone. The chicken is dipped in a sauce containing garlic, onions and vinegar with red hot chilli peppers. A popular staple in Filipino street food, chicken feet are commonly known as 'adidas', after the sports shoe brand. -
'Helmet' is barbecued chicken head. Similar to jumbo isaw and adidas in marinade and dipping sauce, but not as popular. This is the version served at Kabayan Zone. -
Kabayan Zone's halo-halo, which in English means mix mix. Halo-halo is shaved ice, with jellies, flan, macapuno, palm seeds, sweetened red beans, ube ice cream, fresh fruit, toasted coconut flakes, pinipig mixed with sweetened condensed milk or evaporated milk. Everyone makes it differently, and this is Kabayan Zone's version. -
Macaroni Medley at Hot Palayok Restaurant & Grill in Madinat Zayed, Abu Dhabi. It's made from condensed cream and some mayonnaise with macaroni and an assortment of Filipino fruit preserves, raisins, macapuno, red and green jelly with a sprinkle of cheddar cheese on top. -
Hot Palayok also has a branch in Karama, Dubai. -
The puto bumbong balls at Hot Palayok are made from rice flour with purple yam steamed in bamboo tubes. It's topped with fresh coconut and a pinch of brown sugar. -
Biko, a sweet rice cake, is one of the most delicious delicacies in the Philippines. There are several variations and this is the Hot Palayok version. -
Hot Palayok's ginataang bilo bilo, a popular Filipino afternoon snack or dessert. It's made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls and cooked in sweet coconut milk. Sometimes jackfruit is added. This is best served hot and kept warm in a clay pot or 'hot palayok'. -
Razon's of Guagua is famous for pancit luglug, a dish made of thick rice noodles. -
Razon's of Guagua's famous cooler, halo-halo, uses three ingredients – sweetened banana, macapuno (coconut jelly) and leche flan served on fine shaved milk ice. -
Pancit luglug, the most popular meal at Razon's of Guagua, which is in the food court at Al Wahda Mall extension. -
Kabayan Turo-Turo Cafeteria is in Al Attar Centre in Karama, Dubai. -
Kabayan Turo-Turo Cafeteria serves turon, or banana spring rolls. -
Kwek kwek, orange quail eggs, and siomai, Filipino dumplings with garlic chilli sauce in extra virgin olive oil. -
Pan Pugon TinaPIE Bakeri is also in Al Attar Shopping Centre, Karama, Dubai. Pugon is the traditional oven and pan is Spanish for bread. -
Pandesal, served at Pan Pugon TinaPIE Bakeri, is the most popular Filipino bread roll and is usually eaten at breakfast with coffee or fresh carabao milk. -
Buko pie is a traditional Filipino dessert, which consists of creamy coconut filling inside a flaky pie crust. It is made with buko, the flesh of a young coconut, sweetened with plain or condensed milk, cream and sugar. It's particularly popular at Pan Pugon TinaPIE Bakeri.
