Seminyak’s Motel Mexicola specialises in authentic Mexican
cuisine closely based on that cooked in restaurants, served on street corners
and in homes in Mexico. With an emphasis on Mexican Tapas, the menu is designed
to share. Many guests ask the staff to order for them to experience the menu
the way it is meant to be ordered and take a journey through the different
flavours of Mexico.
Chef Steven Kelly has created a variety of new additions to
the menu which will add to the culinary journey and with the addition of new
drinks as well, the Motel Mexicola experience just got richer.
FOOD
TORTA AHOGADA
Literally translates “drowned sandwich’. This is a
speciality of Nicolaza’s home town, Guadalajara in the state of Jalisco. The
Mexicola version has braised pork belly, red onion and oregano, and comes with
plenty of tomato and oregano salsa.
TOSTADAS DE ATUN, COCHINITA, CANGREJO
Tostadas are an ingenious way to utilize left over
tortillas. Day old tortillas are fried until crispy and then used as a base for
hundreds of toppings. Our versions include a cochinita with salsa pilbil, crab,
red onion and sour cream and a sashimi tuna dressed in soy.
CHILES TOREADOS
Chiles Toreados is a preparation of chillies that is
commonly found at taqueria stands all over Mexico. The dish at Mexicola has an
almost Japanese preparation of seared sashimi yellowfin tuna. Jalapeños are
blistered all over on the comal with onions and then submerged in soy sauce.
The seared tuna is dressed with the chiles de toreados and an avocado salad.
CEVICHE MIXTO
Some people called it Aquachile. Aquachile means chilli
water and comes from the technique of pounding the chilli and adding water to
make a dressing. It is classically made with shrimp, but we are serving it as a
‘mixto’, shrimp/ prawn and fish. (Sea bream from Benoa, Bali) Ingredients: red
capsicum, red onion, cucumber, red chilli, coriander root. Blitzed with water
and lime juice. We finish the ceviche with crispy fried shrimps. The ceviche is
served with sliced red onion, red capsicum, radish and coriander and blue corn
tortilla chips.
PANCITA GUISADA
It is based on a very traditional Mexican pork and purslane
stew called Rebocado. Local pork belly is marinated with cinnamon, cumin,
smoked paprika and salt, before being braised in a sauce made from red
capsicum, red chilli, onions and tomato. It is cooked for 4 hours at 160
degrees until very tender. It is pressed overnight to remove excess fat and set
to uniform shape for portioning. The
skin is cooked until crispy then it is sliced and served in the sauce. The dish
is garnished with purslane and chopped peanuts.
CAMARON DE COCO
King prawns are locally caught from East Bali Coated in
shredded fresh coconut and deep fried 5 pieces per serve. Served with lettuce
to use as a wrapper. Served with a salad and sweet and sour dressing
BIRRIA DE BORREGO
Birria de borrego is a traditional dish from the state of
Jalisco, Mexico. It is often referred to as the stew that cures all,
particularly a hangover! It is commonly made with goat or mutton and served at
celebrations such as birthdays or the morning after the night before. The
recipe is made in three stages: marinate the meat, prepare the soup base and
the chilli paste featuring guajillo, ancho and pasilla. Lamb shanks are marinated with cinnamon,
cloves, cumin, garlic, vinegar before braising slowly in a stock made with
onion, garlic and vegetable stock for up to 4 hours until meltingly tender. The
shank weighs around 450/ 500gm before cooking as is designed to share. The dish
is completed with chopped raw onion, coriander and served with Mexican rice.
BARBACOA DE POLLO
Barbacoa refers to most barbecue dishes. Skinless chicken
breasts are marinated in a rich pasilla chilli marinade before being cooked in
banana leaves to retain maximum moisture. The chicken is then sliced and
dressed with salsa borracha. On the side is Mexican rice, sour cream and lime
ENSALADA CASESAR ‘TIJUANA’
This is a basically a Caesar salad, Mexicola style. The
croutons are replaced by tortilla chips and we add pepitas, soft boiled egg,
tajin, parmesan. According to legend Italian/American Chef Caesar Cardini
created this dish in 1924 in Tijuana, Mexico.
ENCHILADA
Enchilada are tortillas rolled around a filling and cooked
in a sauce, commonly chili but this dish is served with a tomatillo salsa.
Zucchini flowers and sliced zucchini are cooked with onion and cumin, before
being added to a corn puree/ crema. Two tortillas are covered with salsa and
mozzarella before being baked. The enchilada are garnished with avocado, onion
and zucchini flowers
TACOS LENGUA DE CARNE
Lengua is braised beef tongue, which is one the most popular
street tacos. Australian Beef tongue is braised in beef consommé, chilli,
onions and coriander and grilled until crispy. Served with avocado, pickled
chillies and onion
TACOS BAJA
Local silver dory cooked in a Mexican beer batter. It is
served with pickled white cabbage, pico de gallo and salsa Gobernador.
EMPANADAS
The name comes from the verb “empanar” meaning to cover.
Empanadas are either baked or fried pockets of goodness. Our version is made
from corn and the fillings include huitlacoche (a kind of corn truffle) or
zucchini blossoms, depending on seasonal availability.
DRINKS
MAI CHAVEZ
White Rum, Dark Rum, Triple Sec, Orgeat, Lime Strong
tropical cocktail heavy on rum. well balanced with almond and citrus. Motel
Mexicola’s twist on a Mai Tai, this classic drink was said to have been created
in 1944 by Victor J Bergeron and has featured in the poplar Tiki bars of the
50’s and 60’s.
MACHO NO.5
This drink is a Mexican twist on Negroni or Old Fashioned
with JOSE CUERVO Especial Reposado, red vermouth, vanilla, orange bitter and a
pinch of salt. Strong, slightly bitter
with citrus notes.
SWEET LIPS
Raspberry flavoured vodka, elderflower, raspberries, lime,
soda, thyme. Sparkling, floral with lots of freshness, pleasant sweetness and a
hint of citrus.
TROPICOSA COOLER
Bourbon, passion fruit, falernum(spiced syrup), lime, dark
beer. This drink is a favourite of most men but that doesn’t mean the ladies
can’t enjoy as well. Just like whiskey sour but better. Tropical, very
refreshing with light bitter edge of roasted wheat beer.
COCO COLADO
White Rum, condensed coconut milk, lemongrass, lime and a
touch of love. Twist on Pina Colada with Asian touch. Nutty, zesty and a little
spicy. The original Pina Colada which Mexicola’s Coco Colado draws inspiration
was named the national drink of Puerto Rico in 1978.
CHE MOJITO
The origin of the mojito is still widely debated. Some say
it originates in the 1500’s, created by Sir Francis Drake, others claim it was
founded by African slaves. Either way, the mojito rose to fame when writer
Ernest Hemingway became a fan. As a nod of appreciation, Motel Mexicola pays
tribute to this Cuban classic, keeping it fresh and simple by staying true to
the original flavours of the drink.
CARAJILLO
Coconut Tequila, house coffee liqueur and REVOLVER espresso.
Mexican version of Espresso Martini with coconut flavoured tequila. With a hint
of chocolate and slightly bitter, with strong coconut flavour.
PITAYA
Jose Cuervo Tradicional Silver, fresh dragon fruit, lime,
house jalapeño syrup. Sweet, sour and spicy with lots of freshness of Dragon
Fruit.
KIWI MARTIN
Citrus Vodka, kiwi, rosemary, lemon and soda. Nothing is
more refreshing than this combination. Fruity with a lot of citrus and gentle
herbal end. This drink is extremely well balanced and is one of the crowd
favourites at Mexicola
MOCKTAILS
Jamaica
Hibiscus tea, fresh coconut water, tropical honey. Traditional
Mexican drink for a hot day. Sour and very refreshing profile.
Horchata
House almond milk with a touch of cinnamon. Another
traditional drink from Mexico. In Mexico they make it out of rice but we
substitute it with almond. Creamy and healthy.
Lemonada
House lemonade with fresh lime, water and tropical honey.
MARGARITA FROZEN AND ON THE ROCKS
The origin of the margarita is actually unknown, but the
first reference to the margarita is from Esquire magazine in 1953. Since then,
the margarita has been adapted in many forms. Mexicola stays true to the
original margarita by not straying too far from the classic recipe.
MEXICOLA
Mexican Cola for a sunny day. Jose Cuervo Traditional
Silver, fresh lime, salt, and Tabasco with cola. Fizzy, piquant, sweet and
sour.
