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.
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