In New Zealand, a small island nation in the lower South Pacific, Mexican food is relatively recent arrival. They are manufactured here in bakeries, for the most part run by owners and staff from the Indian subcontinent. Tortilla, taco, burrito and similar wraps come in plastic bags with an extended use by date of a few months. They come in different flavours.
The best ones I ever had were put together by an older fireman friend down the station. He added potatoes.
It will take some time, I'm sure, but I've heard of expatriates going as far as Sweden to establish their downtown-style diners and eateries. The trick is that even expatriates won't know the whole repertoire - for that you need a real foodie, and even then, you have to make sure the business is viable. Mexico is a big country. You can't offer all the regional dishes and expect to turn a profit in a new market.
I consider that Asians in general will be able to put together Mexican food rather easily. Many foods were shared during the age of Spanish and Portuguese discovery. For sure Mangoes and Cinnamon came from Asia, Bananas from Africa as well as Tamarind which then moved to India.
All Chile peppers, Maize and Avocadoes come from Mexico, as well as Tomatoes (that's fight talk to Italians, but undeniable history). Potatoes (Sorry Irish and Germans) they come from South America by way of Mexico. Peanuts? From South America, also by way of Mexico - this should start a shouting match in a Thai restaurant, and possibly forced eviction from the premises - let alone Cocoa as well from Central America. I'm not sure how aware people in Asia are about the true origin of many of their foods. Bottom line is that all the traditional Mexican ingredients in any dish are available in copious amounts in Asia, and by consequence Australasia. You just need to get used to making maize hominy and turn it into a thick paste - because you are going be using an awful lot of it - unless you find a reliable importer of dried masa (flour).
The trick is understanding the cooking tradition in Mexican food. The food is like their people, an amalgam of native and European roots. The Mexicans are no longer conquered Aztec, but the children of Aztec and Spanish, hence their food culture looks unabashedly Western. But I fear the execution would involve a learning curve for those people you mention, in part because the methods of preparation and presentation of Asian foods differ significantly from Western foods.
The three main components of Mexican Cuisine are: 1) native foods and methods (maize/ primitive flat bread and steamed cakes from Nixtamalised maize a/k/a hominy, plus sauces made from, chile peppers, avocado, tomato, and cocoa. 2) Renaissance Era European and Mediterranean foods and preservation methods (eg pork, sausage, chicken, pasta). 3) Modern Era (19th. C) Continental European (e.g. Austrian/French/Italian bread, pastries, desserts, cream-based sauces).
The first two components comprise 85-90% of the food that people around the world know about Mexico, in part because Mexican food is defined (and artificially confined) as fast food outside of Mexico. The remainder 15% is basically unknown outside of Mexico, even in the "best" Mexican restaurants in the United States and around the world.
If you have an understanding of the latter 2 roots in the cuisine (Renaissance and 19th C Western cuisine), it should be easy for anyone in Australasia to learn about the former root (Native) side from cook books, history books, etc, and then reproduce Mexican food. The only thing missing is information, really. I would assume it's much harder to cook Mexican food in the UK than it is in Australia, just based on the availability of ingredients. I'm assuming New Zealand should also have the same types of foods found in Australia.