Juan Yunga

Bryn Mawr, Minneapolis

Walking into La Mesa, you're met with the comforting aroma of slow-cooked spices and a warm, welcoming energy reminiscent of a neighborhood spot you’ve been frequenting for years. That’s no accident—Chef Juan Yunga, co-owner and the culinary mind behind the Minneapolis favorite, has built something deeply personal. Born and raised in the Ecuadorian Andes, where every meal is a family affair and hospitality runs deep, Juan brings that same spirit to the table at La Mesa. We caught up with him to learn more about his path to the kitchen, the beauty and depth of Ecuadorian cuisine, and what makes a perfect first visit to La Mesa.

Full Name, Age and Where are you from?

Juan Yunga, 46, from Cuenca Ecuador.

What is your title at La Mesa?

Owner and Chef.

What inspired you to get into this industry?

I started cooking as a job when I came to the US, but I come from a family of great cooks who love getting together to cook, eat and enjoy each others company.

What is your most blissful culinary moment?

Cooking a really nice dish and delivering it in a beautiful way - and then seeing how much our guests enjoy it gives me a lot of personal satisfaction. I love finding a great new recipe, seeing what's in season at the farmer's market and picking fresh herbs, edible flowers or vegetables from the garden I plant in the spring.

What do you wish more people in Minneapolis understood or appreciated about Ecuadorian cuisine?


Ecuadorian cuisine is just as varied as the geography and cultural regions of our country. If you are on the coast, in the Andes, or in the Amazon, you will find very different foods - and those foods are quite distinct from other countries in Latin America. In the Andes, where my family is from, there are a lot of roasted meats, soups and hot beverages like teas and coladas.

Are there any traditional Ecuadorian ingredients that are especially hard to source here? How do you adapt or substitute them in your cooking?

In the past, it was more challenging. But many of the traditional ingredients we use are now available in Minneapolis -- including tomate de arbol, aguas de frescos and aji. We can also now get Zhumir, a ubiquitous Ecuadorian aguardiente made from sugar cane that we have created some of our house cocktails around.

What restaurant, cafe, or bar do you find yourself frequenting most within the Twin Cities?

We tend to go to Japanese restaurants when we go out, but we also love trying popular new restaurants to see what interesting new flavors, textures or experiences they are offering.

How do you relax outside of work?

We love gardening, traveling and biking to one of the lakes or Minnehaha for a bite outdoors.

If it's my first time stopping into La Mesa, what's your order recommendation?

I'd recommend starting with our Andean Sour or Caminando en El Cajas cocktail with some ceviche, then a local beer or the sparkling rose with the hornado or the mahi mahi - and one of our desserts. Right now we've got a lovely passion fruit mousse. And if you are a whiskey drinker, we've got a fun bourbon from Far North Spirits in Hallock, MN.