{"id":198742,"date":"2026-06-19T14:51:38","date_gmt":"2026-06-19T06:51:38","guid":{"rendered":"https:\/\/thehoneycombers.com\/bali\/?p=198742"},"modified":"2026-06-19T15:13:58","modified_gmt":"2026-06-19T07:13:58","slug":"motel-mexicola-uluwatu","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/bali\/motel-mexicola-uluwatu\/","title":{"rendered":"Hot News: Motel Mexicola is opening in Uluwatu this July"},"content":{"rendered":"

As a self-proclaimed Motel Mexicola regular, I can barely sit still typing this. The group is opening a third Bali venue in Uluwatu this July, and it’s said to be the biggest one yet (good things come in threes indeed!). Where Seminyak channels Mexico City and Canggu leans into the Yucat\u00e1n, the Uluwatu sister is bringing a whole new theme. This time it’s Baja California: think surf towns, seafood straight from the water and meat charred over open flames. Doesn’t that just fit Uluwatu like a glove?<\/p>\n

If you’ve spent enough late nights at the Seminyak or Canggu branch, you already know the deal. Hand-pressed tortillas, margaritas on repeat, and my favourite bit where the tables become the dance floor (I’m sure you remember!). Imagine all of that, but bigger. We’re talking 2,500 square metres of space, with room for 215 people at opening and up to 350 down the line.<\/p>\n

What makes Mexicola Uluwatu different?<\/h2>\n

Here’s the fun part: each Mexicola takes on a different slice of Mexico, and Baja is the most coastal of the lot, hugging both the Pacific and the Sea of Cortez. This is how founder and co-owner Nicolaza Que Pasa describes it. Close your eyes and it could just as easily be Uluwatu.<\/p>\n

For me, Baja has always represented a different side of Mexico \u2013 fresh, wild, unpretentious and deeply connected to the ocean. It\u2019s a region where seafood is eaten straight from the water; where wines grow from unlikely desert soils; where meat charred over open flames is an event.<\/p><\/blockquote>\n

It’s also going to be the most ambitious build the group has done. Same architect as the other two, Carlos Cole, who’s turning the site into a sprawl of rough stone, archways, fountains and shrines, with more than 65 custom-tile designs and fresh murals from longtime collaborator Brent Smith. The showstopper will be a 21-metre belltower with a bar on the ground floor and a second one up in the belfry. There’ll also be a row of eight two-person banquettes they’re calling the “kissing booths” (cute), plus a DJ booth, a stage and the odd mariachi set. So when you get here, wear your best bling and bring the cameras.<\/p>\n

First things first: the food<\/h3>\n
\"Whole
The Pescado Los Cabos, a whole snapper off the asador with one half in bright salsa verde and the other in smoky salsa roja.<\/figcaption><\/figure>\n

The food is where this gets exciting. The kitchen will be run by new culinary director Manu Santos alongside Veracruz-born head chef Manuel Bernal, and it all revolves around a three-metre asador<\/em> grill burning rambutan and coffee wood. The one I’ll be making a beeline for is the Pescado Los Cabos, a whole snapper cooked over the flames until the skin crisps, then finished with bright salsa verde and a deeper, smoky salsa roja. Picture crackly charred skin, a hit of sweet smoke off that fruitwood, and two salsas going in completely different directions.<\/p>\n

Tacos are still the heart of it, on hand-pressed tortillas loaded with beer-battered mahi mahi, lamb barbacoa or birria-style beef cheek. And all the Mexicola classics you already love aren’t going anywhere either (phew, I can’t get enough of their Coco Camaron).<\/p>\n

Motel Mexicola Menu<\/a><\/p>\n

Now, about those cocktails<\/h3>\n
\"The
Baja’s wine country in a glass, and I can already see this one disappearing fast.<\/figcaption><\/figure>\n

See, I’m a simple guy. A classic frozen margarita is how I usually start (and end) the night. But Mexicola’s cocktails always taste as good as they look, and Uluwatu is set to be no different. Group beverage director Denny Bakiev is not holding back. Beyond the classic and frozen versions, there’ll be margaritas spiked with mango and chamoy, or grilled corn and burnt butter, which sounds mad but no doubt works. The Paloma will get a mezcal and pomelo makeover, and the Carajillo will arrive sweetened with cajeta, that gorgeous goat’s milk caramel. Baja sneaks in here too. The Padre Kino tops red wine with pandan and blood orange soda, a nod to the region’s winemaking.<\/p>\n

Good to know:<\/strong> There are non-alcoholic aguas frescas like agua de jamaica and limonada if you’re off the tequila.<\/p>\n

When does Motel Mexicola Uluwatu open?<\/h2>\n

Doors open in July 2026 on Jalan Pantai Bingin in Uluwatu, down on the Bukit Peninsula. There’s no exact date locked in yet, so keep an eye on @motelmexicola<\/a> for the opening, and for reservations once they go live.<\/p>\n

Uluwatu address:<\/strong> Jalan Pantai Bingin No. 08, Uluwatu<\/a><\/p>\n

Visit Motel Mexicola Canggu<\/a> \u00a0Visit Motel Mexicola Seminyak<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

As a self-proclaimed Motel Mexicola regular, I can barely sit still typing this. The group is opening a third Bali venue in Uluwatu this July, and it’s said to be the biggest one yet (good things come in threes indeed!). Where Seminyak channels Mexico City and Canggu leans into the Yucat\u00e1n, the Uluwatu sister is […]<\/p>\n","protected":false},"author":107628,"featured_media":198765,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[374,23897],"tags":[],"acf":[],"yoast_head":"\nMotel Mexicola Uluwatu: The third Bali venue is opening July 2026<\/title>\n<meta name=\"description\" content=\"Everyone's favourite Mexican party is coming to the Bukit. 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