Motel Mexicola Bali


Nestled amongst the coco palms and glassy swells of Seminyak, Bali, lives the tropical oasis known as MOTEL MEXICOLA. Put your thinking shoes on and envision the lovechild of 1960s Acapulco and Ricky Ricardo (from "I Love Lucy") on a belly full of Huichole endorsed Peyote and seven lashings of Mezcal. Hopefully, you are not thinking of a motel in Miami with an all you can eat buffet?! Rest assured we are not your average Motel and if you want to sleep over, then try your luck. Renowned Veracruzano "Jarocho" chef, Steven Skelly brings his "espirítu salvaje" to the plate and straight into your cake hole. With modern takes on "Comida Mexicana" traditional plates, to modern attacks on humble tasty street food and morsels. This is not to forget the booze and liquor - Nicolaza Que Pasa knows where to add the salt, where to put the tajín and exactly how much limon cabrone. The menu will be staring proper tacos, proper tostadas, aguachile, quesadillas and other legit antojitos (that's tapas). And it will make all the nachos and grey burritos you've ever eaten look like the decaying corpse of Hernán Cortés. After one try of their saliva-triggering food you will probably be happy to eat it off the ground! They do.


  • Motel Mexicola Bali , Jalan Kayu Jati No. 9X, Kerobokan Kelod , Seminyak , Badung 80361 Get Map Direction
  • Average Price per Person:
    Rp. 250000
  • Payment:
    Credit Card
    Debit Card
  • Opening Hours:
    Mon-Sun: 11am - 1am
  • Website:

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Signature Dish

Start the day with our Spec-taco-lar Pancita Guisada #MotelMexicola

slow roasted pork belly, salsa verde, pumpkin seeds, jalapeño, Mexican rice

Chef Profile

Steven Peter Skelly

Steven Skelly, Executive Chef at Motel Mexicola, on Seminyak in Bali began his culinary journey washing dishes in a friend’s dad’s restaurant in England, where he developed a love of the excitement and atmosphere of kitchen life. After working in Quo Vadis in London’s West End, Skelly’s Sydney career began at iconic Bondi restaurant, Hugo’s where over 3 years he really developed and honed his individual style. This was followed by a position at acclaimed fine-dining restaurant Bilson’s before moving to take on the Executive Chef role at Pier Restaurant in Rose Bay, where he was credited with producing amazing fine-dining dishes before it morphed into The Sailor’s Club, where he continued to achieve great accolades. In 2014, an opportunity arose in Seminyak, Bali and Steven opened the Australian-style seafood restaurant Urchin, where his deep knowledge and love of seafood saw it quickly become a hit. After two years, Steven was invited to walk through the kitchen at Motel Mexicola and he recognised another amazing opportunity, bringing the wonderful, fresh and delicious nature of ‘real’ Mexican home-cooked style cuisine to Bali.

Official Card of the BRBCA

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