By Leigh O’Connor.
When three friends walked into a small eatery in Colombia more a decade ago, they had no idea it would one day lead them to the rolling hills of Hawke’s Bay, New Zealand.
What began as a modest 25-seat restaurant has grown into a journey that spans continents, cultures and cuisines. Today, Rafael Pabon, Jade Gosling and Alejandro Fajardo stand proudly behind Mijita, their second restaurant together - this time thousands of miles from where their story began.
"We never really saw ourselves as Chefs or restaurateurs at first,” recalls Jade. "In fact, the idea of owning a restaurant seemed far too fast-paced and demanding. We were drawn more to the slower rhythms of hotels - the chance to create a whole lifestyle brand through design, architecture, hospitality and food. However, budgets pushed us in a different direction and in compromise we found our calling.”
That compromise was Helena Adentro, a tiny eatery and bar in Colombia that, over time, became something much larger. "Back then, we could seat just 25 people. Today, Helena Adentro can host 140 guests across two floors and two bars. It’s wild to think how much we’ve grown together - not just professionally, but personally too. We learned each other’s strengths and weaknesses. We became a team.”
Though the trio never envisioned themselves in hospitality, the industry has woven itself into their bones.
"There’s something about restaurants that’s addictive,” says Jade. "No day is ever the same. The challenges keep coming and the satisfaction comes from overcoming them. When a shift flows seamlessly, when guests leave smiling, that buzz is unmatched. It’s what keeps us coming back, night after night.”
That passion is now infused into Mijita, their New Zealand venture that brings the warmth and vibrancy of Latin America to Hawke’s Bay. The concept is simple yet soulful: an invitation to connect, converse and linger over shared plates and cocktails.
At Mijita, the menu stretches far beyond Colombia. "We wanted everyone to experience a little bit of Latin America,” explains Jade. "Our inspiration comes from Mexico down to Argentina. Each dish is our spin on tradition and the cocktails are just as important as the food.
"From Cuban classics to Chilean creations, there’s something about these flavours that transport people - either back to memories of travelling through the region, or into an imagined escape.”
The restaurant’s style is defined by bold contrasts and balance: acidity against fat, crunch beside tenderness. Signature dishes, like the pork belly (recipe here) perfected over 13 years, embody this philosophy.
"It’s tricky to get right,” Jade admits, "However, when you hit that sweet spot - crunch on the skin, tenderness in the meat - it’s magic.”
Lighting and music, too, are part of the ritual. "We’re obsessive about ambience,” Jade laughs. "As the natural light fades, the lights dim in perfect sync and the music creeps up in volume. It’s all about creating the right mood, at the right moment.”
Step inside Mijita and you are instantly immersed in Latin spirit. Terracotta roofs, vivid artwork from South America and artisan-woven lampshades from Filandia, Colombia, infuse the space with authenticity.
"Many of our staff are Latin American, so the warmth, the music, the colours - it all feels real. People often tell us they feel transported to Latin America and that’s exactly what we hoped for.”
For the trio, Mijita isn’t just about food. It’s about creating a place where people feel at home, where they can shed the weight of the day and savour life’s simple joys. Though their roots now stretch deep into Hawke’s Bay, the team isn’t ruling out future adventures.
"Right now, our focus is completely on Mijita,” says Jade. "We have no plans to expand, but we once said the same about Helena Adentro and look where we are now. We also love Australia - having lived in Adelaide, Melbourne and the Gold Coast, who knows? Maybe one day you’ll find us there too.”
For now, though, Mijita is where their passion lives. A place where three friends, once uncertain about the restaurant world, have created something vibrant, heartfelt and unforgettable.
