Although the festive decor at Coco Bolos in Aggieville is pure South of the Border, the food is all over the world map. Chefs working the open kitchen with wood-burning grill churn out fusion dishes mostly Tex-Mex based but mixing in Creole, Asian, Japanese and East Indian flavors, and doing it well. You'll drain a beer before you finish reading the huge menu of appetizers, sandwiches, entrees, pastas and pizzas. So just jump-start dinner with the three-cheese, smoked chicken poblano chile dip ($9) or the tri-salsa sampler ($6). Exotic combo platters, $15 to $20, include Thai BBQ pork marinated in plum-hoisin sauce over noodles and the Gulf trio mixed grill of Jamaican jerk chicken, Cajun BBQ pork and Caribbean bacon-wrapped shrimp. The grilled chicken, shrimp and guacamole salad satisfies two. There are daily meal-drink deals and a killer Sunday fajita brunch. Bartenders working the long bar pull plenty of beer for students attending Kansas State University across the street. Come dinner hour and after, the social scene heats up to match the cantina's rockin' music and sizzling decor of tomato red, sunflower yellow and lime green walls. Abstract, lizard-shape mosaics scramble across the floors and walls. A canopied patio is open in season. On our visit in summer, service was spotty during the quiet lunch hour.