Las Cruces Native Opens Thriving Restaurant In Japan

In Okinawa, Japan, a little piece of New Mexico is making waves. Andre Park, originally from Las Cruces, has brought the distinctive flavors of his home state to Japan with his restaurant, Mesilla Kitchen. Park’s culinary journey began in 2017 when he was stationed in Japan with the Marine Corps. Starting with humble breakfast burritos, his offerings quickly grew in popularity, leading him to expand from a food truck to a full restaurant.

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Park is dedicated to capturing the essence of New Mexican cuisine, though he admits it's not an exact replica. "We aim for 90% authenticity," he says, acknowledging the challenges of sourcing traditional ingredients like tortillas, jasmine rice, and, most notably, the famous red and green chile. Due to customs restrictions, he can't import fresh chiles, relying instead on chopped or powdered forms. "Customs regulations prevent fresh chile from coming through," Park explains. The response from Japanese diners has been enthusiastic, with many surprised by the generous portions and bold flavors. Park credits advice from his sister for his approach to seasoning: "Make it as spicy as you like it. If they enjoy it, great. If not, they don't have to come back."  


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The restaurant's unique offering has gained attention, largely thanks to social media buzz. Patrons are equally divided in their love for red and green chile, bringing a taste of New Mexico to new audiences. Park finds joy in the appreciative messages and positive reviews, which he describes as a "quick recharge" that keeps him motivated.