Origen is a traditional Mexican restaurant in Pererenan, Bali, minutes from Canggu, founded by husband-and-wife Alvaro Rosales Machado and Casandra Escamilla Frutos. Executive Chef Alejandro Urbina Andrade grew up in the markets and seaside kitchens of Veracruz, learning generations-old family recipes, and previously cooked at award-winning Maison Couturier in Veracruz.
Every meal starts with salsa fresca and house-made corn chips. Our tortillas are pressed by hand every day from Mexican corn, and they're naturally gluten free. Signature Wagyu tacos sit alongside Mexico's great regional dishes: mole madre, Pescado a la Veracruzana with local barramundi, Yucatán-style cochinita pibil, tacos al pastor, and ceviche made with line-caught fish.
At the bar you'll find a margarita menu with seven spicy versions, palomas, micheladas and Bali's largest mezcal list, covering 10 agave species. Our team will guide you from sweet to smoky, served the traditional way: with green grapes to cleanse the palate, sipped as mezcal kisses, not shots.
Alvaro and Casandra chose Bali for what it shares with Mexico: the ocean, the land, and seafood straight from the fishermen. Chef Alejandro works with Balinese growers who now farm Mexican produce, including Bali's first jalapeños and habaneros, beans, pumpkin and vanilla.
Inside, Origen feels like a colonial Mexican home. There's exposed brick, an open kitchen under a grand archway, terracotta bowls of coloured corn, and marigolds, a flower offered in both Mexican and Balinese tradition. Sit in the garden and watch Pererenan go by, or head up to the patio for the breeze.
Upstairs, Casa Mezcal opens late Thursday to Saturday for mezcal, agave cocktails and music.
