Cover Pescado Los Cabos, a whole char-grilled snapper sheathed in salsa verde and smoked salsa roja at Motel Mexicola Uluwatu
Pescado Los Cabos, a whole char-grilled snapper sheathed in salsa verde and smoked salsa roja at Motel Mexicola Uluwatu
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Motel Mexicola is launching its third—and most ambitious—outpost yet, transforming the limestone cliffs of Uluwatu into a transportive paradise of wild Baja California coastal flavours, brilliant design, and electric energy.
They say all good things come in threes. This July, the brilliant minds behind the endlessly adored, eternally vibrant Motel Mexicola are proving the adage true. Landing on the rugged limestone cliffs of Uluwatu, the group is set to unveil its third and largest outpost yet—a sweeping 2,500-square-metre sanctuary that trades the energy of Mexico City and the Yucatán for the free-spirited charm of Baja California.
"This project was born from a strangely familiar connection between Baja and Uluwatu," explains founder and co-owner Nicolaza Que Pasa. Both regions share a laid-back, ocean-centric soul where days revolve around the waves and epic sunsets seamlessly dissolve into late nights filled with exceptional food and music.
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Above From the left: culinary director Manuel ‘Manu’ Santos; group beverage director, Denny Bakiev; experience director Paulo Padilla
From the left: culinary director Manuel ‘Manu’ Santos; group beverage director, Denny Bakiev; experience director Paulo Padilla
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To bring this vision to life, Mexico City architect Carlos Cole has drawn inspiration from Baja’s historic Spanish missions. The result is a transportive labyrinth of rough stones, endless archways, and vibrant shrines, beautifully accented by over 65 custom tile designs. Longtime collaborator and Australian artist Brent Smith (@biffybrentano) also returns, cloaking the walls in his signature style—part lively cantina, part intimate casita, and part high-energy discoteca.
Above Motel Mexicola's Baja-inspired drinks is yours to taste
Above The Padre Kino, a Baja-influenced tipple
Motel Mexicola's Baja-inspired drinks is yours to taste
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At the heart of the action stands a soaring 21-metre campanario (belltower) housing two distinct bars. Guests can explore an open taqueria, gather around the fiery asador, or retreat to the 'kissing booths'—a striking row of intimate, two-person banquettes perfect for date night.
In the kitchen of Motel Mexicola Uluwatu, newly appointed culinary director Manuel ‘Manu’ Santos and head chef Manuel Bernal have curated a spectacular menu celebrating Baja-inflected freshness. Hand-pressed tortillas are piled high with beer-battered mahi-mahi and rich beef cheek birria, while a custom three-metre grill uses local rambutan and coffee wood to char whole snapper and garlic-laden Tijuana-style lobster.
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Above Prawns in a creamy, chile-fragrant zandareado marinade
Prawns in a creamy, chile-fragrant zandareado marinade
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Naturally, the drinks menu matches the culinary ambition. Long-standing group beverage director Denny Bakiev has crafted a list that celebrates the incredible depth of Mexican cocktail culture. Expect margaritas dialled up with grilled corn and burnt butter, alongside contemporary classics like a mezcal-spiked Paloma. For the connoisseurs, a back bar boasts a 45-strong suite of authentic Mexican spirits.
Motel Mexicola Uluwatu isn’t just a new restaurant opening; it is a complete, all-encompassing love letter to Mexico’s wild northwest coast, built to leave you in absolute wonder.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
