For that price you won't find anything here in the states either. I personally think it is worth a shot.
Being Mexican I'm going to guess it is terra-cotta like a chiminea. That should lead to a floor with a nice low conductivity for Neapolitan. We've had plenty of members here and elsewhere with uninsulated mortarless ovens make Neapolitan or close to Neapolitan pizzas. With it's low mass, small size, and decent design I don't think you will have trouble getting this hot enough. You will have to bake with the fire at the back, but that wouldn't be a deal breaker for me at this price. I'd also figure out a fire shield similar to the one that comes with the pizza party ovens to mitigate the issue of the fire being too close to the pizza.
You could also insulate it dirt cheap and get even better performance. I know Hebel is common in Australia and could be used under the oven in place of the metal stand to insulate the bottom. Then wrap it in some mineral wool/rock wool/ whatever it is called it Australia and top it off with a layer of stucco.