Let me share with you the recent food trip I made. The itinerary I followed includes visiting Italy and Mexico in one day. How did I do that? By wandering around the heavily Italian inspired luxury mall Venice Piazza in McKinley Hill, Taguig. I was magically transported to Mexico as I entered a new restaurant called Cobalabamba. The Fil-Mex cantina offers not only delectable fusion of Filipino and Mexican dishes but also creates an Instagrammable feel of Mesoamerica. Interesting fact: Cobalabamba is a portmanteau of Coba, an ancient Mayan City in Mexico, and La Bamba, a Mexican folk song.

What makes me go arriba is the interior of Cobalabamba. I can hardly emphasize enough how photogenic the place is. The neon light installations, murals, and floor tiles added flare to the Mexican vibes. Because I’m a fan of neon lights in photography, Cobalabamba automatically gets a pop point in this department.

Funny thing is there’s also pop culture reference illuminated by neon lights inside the toilet. With today’s fixation of everyone to Instagram, I bet one (or two – oh no) will stay longer in the comfort room just to check it out and snap a selfie.

Cobalabamba is more than just for an Instagram feed. It feeds you satisfactory food. As a kickstarter, the Seven Layer Taco Dip is a must-have. I love how the whipped cream neutralizes the sins of crispy chicken skin appetizer. LOL. And that’s just one layer of the dip. I mixed it up with frijoles, melted cheese, corn, lettuce, pico de gallo, and olives. PhP 240.

Choriqueso is also a winner. It’s a fondue of three cheese with a generous serving of chorizo and pimiento bits. What I like about this appetizer is the consistency of the mixture. It’s not diluted. PhP 215

And we’re just starting. What is Mexican cantina without a taco right? I got Crispy Famosa Fish Tacos and they’re so good! The sweet-and-sour combination of pickled cucumber and onion made the dish perfect with sriracha sealing the deal. And I was actually ecstatic to see that cucumber and onion as one of the sides too of another dish because I couldn’t get over them. PhP 150.

Chipotle Chicken is one of the off-the-grill mains served with chipotle (smoked dried jalapenos) sauce, pickled cucumber and onion, and a bountiful Mexican rice. I’m not that fan of Mexican rice but when in Coba, do as the Mexicans do. Eat it. So I did. But I couldn’t figure out what spice overpowers the tomato in the rice. The grilled chicken is tasty that I had forgotten about the chipotle sauce. Since it’s a Fil-Mex restaurant, there could be an opportunity to send some hint of a Pinoy inasal method, but their chipotle chicken is probably done all-Mexican way. PhP 205.

And there’s Coba Supreme Pizzadilla! The Italy in Venice Grand Canal is shaking because the Mexicans will be proud to have their own version of pizza. The thin-crust tortilla pizza holding tomato sauce, sausage, chili con carne, bell pepper, onion, cheddar and mozzarella together is a threatening treat. PhP 305.

Question my appetite but I still have room for Acapulco Chili Meatballs despite what I’ve already eaten. Because Acapulco mean Marimar. Haha. Kidding aside, I thought I am going to pass because there’s frijoles (black beans) all over but thanks to tomato sauce, beef meatballs is saved. (Sorry, I am quite picky on what I eat but since I am now writing food stuff lately along my travels, I have to be adventurous in eating too.) Meatballs are tender. They melt in the mouth. PhP 275

Cobalabamba opens 11AM. Since it is located at Venice Piazza, it closes at 1AM much later than the mall operating hours. That gives more time for visitors to enjoy the full bar.