Bali, Indonesia — Good things are said to come in threes, and Mexicola Group is certainly putting that theory to the test.
This July, the team behind the much-loved and always-lively Motel Mexicola is opening its third and largest venue yet, perched among the limestone cliffs of Uluwatu on Bali’s Bukit Peninsula.
Following the original Motel Mexicola in Seminyak, inspired by the energy of Mexico City, and its Canggu outpost, which channels the spirit of Yucatán, Motel Mexicola Uluwatu takes its inspiration from the wild coastline, surf towns, open landscapes and free-spirited character of Baja California.
The Mexican peninsula in northwestern Mexico stretches between the Pacific Ocean and the Sea of Cortez, creating a culture deeply connected to the sea, food, wine, fire and long, sun-soaked days.
From Baja California to Uluwatu
For Mexicola Group founder and co-owner Nicolaza Que Pasa, the connection between Baja California and Uluwatu feels both unexpected and completely natural.
“This project was born from a connection that feels foreign yet familiar between Baja California and Uluwatu,” says Que Pasa.
“Baja has always represented another side of Mexico to me – fresh, wild, unpretentious and deeply connected to the ocean. It is a place where seafood is enjoyed straight from the sea, where grapes grow from unexpected desert soil, and where meat cooked over an open fire becomes a celebration.”
According to Que Pasa, Uluwatu carries a similar energy.
Afternoons revolve around waves and the ocean, while dramatic sunsets naturally lead into long evenings filled with food, drinks and music.
That shared spirit forms the foundation of Motel Mexicola Uluwatu.
Mexicola’s Most Ambitious Design Yet
The design and construction of Motel Mexicola Uluwatu represent the group’s most ambitious project to date.
Once again, Mexico City-based architect Carlos Cole of Sensibilidad Applicada has led the creative direction, drawing inspiration from the grand Spanish missions of Baja California.
The result is a sprawling 2,500-square-metre indoor-outdoor venue, designed as a maze of rough stone, endless arches, hidden corners, fountains and altars.
More than 65 custom tile designs have been incorporated throughout the venue, creating a highly detailed environment that feels distinctly Mexican while responding to the rugged landscape of Uluwatu.
Long-time collaborator and Australian artist Brent Smith (@biffybrentano) also returns to add his unmistakable artistic touch.
His work transforms the walls and spaces with a visual language that blends cantina, casita and discoteca influences into one colourful and immersive environment.
A New Uluwatu Destination for Food, Drinks and Music
Motel Mexicola Uluwatu will initially open with a capacity of 215 guests, eventually expanding to accommodate up to 350 people across multiple spaces.
The venue is led by experienced General Manager Adam Polly and Experience Director Paulo Padilla, a Guadalajara native who brings an authentic connection to Mexican culture and hospitality.
One of the venue’s most striking architectural features is its 21-metre-high campanario, or bell tower.
The tower immediately establishes the visual identity of the property and houses two bars – one at ground level and another at the top of the tower.
Additional bars are positioned throughout the venue alongside an open taqueria and asador.
Dining spaces include the charming “kissing booths”, a row of eight intimate two-person booths designed for a more private dining experience.
A DJ booth, dedicated stage and occasional mariachi performances complete the entertainment offering.
The result is designed to transition effortlessly from afternoon dining and drinks into a lively Uluwatu night.
Baja-Inspired Mexican Food Comes to the Table
In the kitchen, newly appointed Motel Mexicola Culinary Director Manuel “Manu” Santos, formerly of Barrafina in London, has joined forces with Veracruz-born Head Chef Manuel Bernal.
Together, they have developed a menu designed to move naturally between Mexican street-food snacks, casual bites and larger dishes intended for sharing.
As expected, tacos remain at the heart of the menu.
Made using freshly pressed house-made tortillas, the selection includes mahi mahi beer-battered tacos, lamb barbacoa, braised pork ribs and beef cheek birria.
The menu also brings back Mexicola clásicos alongside a new selection of seafood dishes inspired by Baja’s coastal character.
Guests can expect dishes such as smoked tuna empanadas, prawn aguachile, tuna tiradito and scallops, bringing a fresh and vibrant element to the menu.
The Asador Takes Centre Stage
Perhaps the most distinctive part of the food offering is the dedicated asador, centred around a custom three-metre grill.
The grill uses a combination of locally sourced rambutan and coffee wood, adding a distinctive smoky character to the cooking.
At the top of the asador menu is Pescado Los Cabos, a whole grilled snapper served with green salsa and smoked red salsa.
Other highlights include Tijuana-style lobster, prepared with garlic and served in a savoury pipián rojo, as well as prawns coated in a creamy, chilli-forward zandareado marinade.
For meat lovers, Australian flank steak receives the classic carne asada treatment, while ancho-glazed pork ribs and achiote-marinated chicken round out the selection.
The approach is simple but celebratory: fresh ingredients, fire, smoke, bold Mexican flavours and food designed to be shared.
A Mexican Cocktail Journey
Behind the drinks programme is long-time Mexicola Group Beverage Director Denny Bakiev, who has developed a cocktail list exploring the depth and diversity of Mexico’s rapidly evolving cocktail culture.
Naturally, the Margarita provides the starting point.
Guests can choose from classic and frozen versions, alongside creative combinations featuring mango and chamoy, grilled corn and burnt butter, or strawberry, guava and chilli liqueur.
Contemporary Mexican classics such as the Paloma and coffee-forward Carajillo also feature prominently.
The Paloma receives a mezcal and pomelo treatment, while the Carajillo is sweetened with cajeta, a rich caramel made from goat’s milk.
Baja California in a Glass
The influence of Baja California continues throughout the cocktail menu.
Padre Kino, for example, pays homage to the region’s wine-growing traditions by combining red wine with pandan soda and blood orange.
Tropical and desert fruits also make regular appearances, from guava-forward Agua Loca to a selection of non-alcoholic aguas frescas, including agua de jamaica and limonada.
Behind the bars, guests will find an extensive collection of 45 Mexican spirits, covering well-known favourites such as tequila and mezcal as well as lesser-known spirits including sotol, traditionally associated with northern Mexico.
A New Chapter for Motel Mexicola in Bali
Motel Mexicola has never been a brand known for doing things halfway, and Uluwatu is no exception.
Whether described as the group’s “white whale”, “holy grail” or simply its most ambitious project yet, Motel Mexicola Uluwatu represents the group’s most comprehensive expression of Mexico in Bali.
The project has been more than two years in the making.
“We have been working on this project for more than two years,” says Que Pasa. “We have gone beyond the obvious references to introduce people to another side of Mexico that they may never have discovered before.”
The ambition is clear: to create an experience that transports guests from the limestone cliffs of Uluwatu to the rugged coastlines of Baja California through architecture, food, cocktails, music and culture.
“We want to leave people in awe.”
For visitors exploring Bali travel, Uluwatu continues to evolve beyond its famous surf breaks, clifftop sunsets and beach clubs. With the arrival of Motel Mexicola Uluwatu, the Bukit Peninsula gains another major destination where Mexican culture, Baja-inspired cuisine and Bali’s free-spirited coastal energy meet.
Motel Mexicola Uluwatu is set to become a new landmark in the Uluwatu dining and nightlife scene – bringing a distinctly Baja California-inspired experience to Bali.
