Navarro is community opinion editor at The San Diego Union-Tribune. She is a transfronteriza who lives on both sides of the border.
San Diego, CA
Opinion: Mexican is not a nationality, it’s a state of mind
When Costa Rican-born ranchera singer Chavela Vargas rose to international fame in the past century, she was asked in an interview if she was Mexican and she said yes. Immediately, reporters asked her how come she was Mexican if she was born in Costa Rica and her answer immortalized her. In a more folkloric way, she said that Mexicans are born wherever they want.
When someone asks me “Where are you from?” I tend to give a longer explanation than most people. I usually say, “I was born in San Diego, and raised in Tijuana,” because I have always felt like I am from both sides of the border, and because just like Chavela, I feel Mexican even if I wasn’t born there.
I am American because my parents decided to have my birth on the northern side of the border. According to them, the day after I was born, I was brought to Tijuana. (When recalling that story, my father remarks that no child seat was required to leave the hospital back then.)
And my case is not unique. In Tijuana and in other parts of the world, some families decide to pay to have birth deliveries in the United States. Just like Baja California Gov. Marina del Pilar Ávila, who lives in Mexicali and decided to have her youngest child born in Imperial Valley in 2022.
During my school years, when Tijuana was a smaller city, I had classmates, friends and later in life even colleagues who were born on the northern side of the border. Some, like me, have decided to use their American nationality to work and others don’t.
These are not “anchor babies,” so please don’t even start arguing that. These are middle or high-income tourists who pay for a birth delivery service in a foreign country, and as long as they pay the hospital bill, there’s nothing illegal about it.
While American, being raised on Mexican soil had a powerful effect on me. During my younger years, I went to school in Mexican classrooms, traveled around many Mexican cities and fell in love with the culture of my parents and ancestors. Back then, I was convinced that I was Mexican, because my skin gets goosebumps while listening to the “Mexican National Anthem” the same way that it does with “The Star-Spangled Banner.”
When I became the mother of an American boy in 2012, I made a big effort to raise him bilingual and I even moved back to Tijuana to enroll him in a Mexican school for four years. I feel proud when I see that he is fluent in English and Spanish, and ashamed when he tells me of the racial slurs he has been called by those who believe he is not American enough. Last year, he visited Mexico City for the first time and he quickly learned that just standing in front of the Zócalo in Plaza de la Constitución is one of the proudest moments for any Mexican.
Since he was a little boy, our favorite Mexican celebration is on Nov. 2 for Day of the Dead, and on Sept. 16, we have our second favorite Mexican celebration, Independence Day.
I usually watch the TV transmission from Mexico City and directly from the Zócalo plaza. We see when the president recreates “el grito,” or the shouting, that was the call that triggered Mexicans to start their independence fight against Spain’s crown in 1810 and then he rings the bell, just like the priest Miguel Hidalgo, the father of Mexican independence, did it in his church.
And without food our Mexican celebration wouldn’t be complete. That’s why I learned to make pozole, a classic Mexican dish, that transports me back home.
While neither my son nor I were born in Mexico, we know our Mexican heritage is there, in my food and in our souls. We both know we are connected with our roots because like Chavela makes clear, being Mexican is more than a nationality, it is also an attitude, a state of mind and a way of life.
¡Viva México!
San Diego, CA
Hot San Diego Restaurant Openings You May Have Missed, December 2025
Each month brings a slate of exciting new restaurants to San Diego, whether it’s a splashy new restaurant helmed by an iconic chef, a low-key neighborhood spot, or a pop-up settling into a permanent location. Consider this monthly rundown a go-to guide for the newest and boldest debuts across San Diego.
Miramar— The second location of the Cakery has opened after the launch of the Carmel Valley storefront in early 2024. The Cakery got its start during the pandemic before selling at pop-ups around San Diego. The larger cafe in Miramar has an indoor seating area decorated in a soothing minimalist aesthetic. The expanded bakery menu features Basque cheesecakes, French tea cakes, hojicha and matcha drinks, along with a wide array of sandwiches and pastries. Highlights include the Cakery grilled chicken, which comes with melted cheese, homemade mustard, and barbecue sauce on a toasted ciabatta. The full kitchen in Miramar serves as the central production facility for the cafe and the original Carmel Valley location.
La Jolla— On December 10, the team behind Michelin-recognized restaurant Callie opened Fleurette, a French Mediterranean restaurant in La Jolla. Chef Travis Swikard focuses on “cuisine du soleil,” offering dishes like Hope Ranch mussels “vol au vent,” oeufs and eggs served in San Diego uni, egg yolk fettuccine studded with golden caviar and Meyer lemons from the on-site garden behind the 120-seat restaurant. Other menu highlights include Provencal lamb duo, San Diego bouillabaisse with spiny lobster and saffron bourride, and winter citrus vacherin with orange blossom meringue. Cocktails include the Nice, made with honey, lavender, and blue layers of mint, and the Eze, a blue cocktail made with tequila, lime juice, and foam.

Encinitas— Rosemarie’s Buns and Brews debuts its third outpost in beachy Encinitas, offering wagyu beef sliders, hot chicken miniature sandwiches, duck fat wings, and chili pork-loaded fries. Located in a former burger restaurant that catered to cars, the drive-thru area has been replaced with a family-friendly turfed patio area with outdoor seating, games, and a large outdoor television screen to broadcast sports and movies. The concept started as a food truck that parked at Harland Brewing in Bay Park before opening restaurants in Mission Beach in 2023 and Ocean Beach in 2024.

Coronado— After the successful launch of the first U.S. restaurant in La Jolla, the second U.S. location for La Corriente opened in the former museum cafe space in the Coronado Historical Association building. The Tijuana-based restaurant chain specializes in red snapper tostada, made with raw snapper fish, red onion, avocado, and aioli. Other menu highlights include Baja maki rolls (only available in Coronado), with options like bluefin or Pacific rim, made with soft shell crab tempura, and clamato-based cocktails.
La Jolla— The first West Coast outpost of PopUp Bagels opened on November 21 on Pearl Street in La Jolla, taking over the former Breakfast Republic corner spot. Founded in Connecticut, PopUp Bagels serves the bagels hot and whole, which are then meant to be ripped and dipped into the branded schmears. The bagels are sold in packs of three, six, and 12 with schmears. While the shmear options always include plain and scallion cream cheese, there will also be rotating cream cheese and butter flavors — the menu will change every week. PopUp Bagels plans to open nine more locations in San Diego, but hasn’t firmed up its next location yet.
Chula Vista— In mid-November, the twelfth and final dining venue at the Gaylord Pacific Resort Hotel opened. Modern Mexican restaurant Marzul Coastal Cuisine sits as a standalone restaurant on the resort property with a view of the boatyard and the bay. Menu highlights include oyster michelada, lamb shank birria, and fideuà studded with Pacific lobster, baby squid, and Spanish chorizo.
Downtown— Anchoring the historic Westgate Hotel, a new French restaurant has debuted in place of the former Westgate Room restaurant. Bonne Vie Brasserie and Bar showcases northern French bistro dishes such as the Burgundy escargot in garlicky parsley butter, French onion soup in beef broth, and Icelandic cod Meunière that swims in brown butter sauce. “Bonne Vie introduces a more refined yet still approachable French bistro–influenced menu, incorporating California ingredients,” says executive chef Fabrice Hardel.
Oceanside—The fourth San Diego location for hot chicken restaurant Main Chick opens in North County. After the first Main Chick restaurant opened in late 2019 in Santa Monica, the poultry-only restaurant eventually expanded to San Diego in 2020 with spots in Clairemont Mesa, Linda Vista, and Carlsbad. The popular battered bone-in leg and thigh gets sandwiched between Hawaiian sweet buns, then topped with cabbage slaw and a tangy “MC” sauce. Other options are chicken tenders, dark meat chicken sandwich, and ube cheesecake. The newest location includes 2,000 square feet of space with indoor and outdoor seating.
Mission Bay— On November 21, Black Rock Coffee opened a cafe in Mission Bay on Garnet Avenue. With a drive-through and patio seating, the Oregon-based coffee shop offers coffees such as Mexican mocha; a “caramel blondie”; and the Jackhammer, a vanilla mocha with an extra double shot of espresso. Also on the secret menu are Fuel energy drinks with more than 20 fruit flavors.
La Jolla— The first San Diego location for a Brazilian gelato chain opened in the Shops at La Jolla Village. With more than a dozen outposts in Los Angeles and Orange County, Bacio di Latte was originally launched by Milanese brothers in 2011, who immigrated to Brazil and opened more than 200 locations in South America. The California gelato stores use organic milk from a family farm in Sonoma County. Every three weeks, there are new flavors, but popular ones include the signature sweet cream, pistachio, and Giandujotto.
San Diego, CA
Navy jet climbed 8,000 feet after pilots ejected before crashing into San Diego Bay
SAN DIEGO, Calif. — A Navy jet that crashed into San Diego Bay within striking distance of homes, hotels, and restaurants had climbed to about 8,000 feet in the air with no one on board after its pilots ejected following a failed landing in February, Team 10 has learned.
And now documents obtained through a Freedom of Information Act request from the recently completed investigation into the accident are shedding new light on the chaotic moments leading up to the crash of the $67 million EA-18G Growler.
They reveal concerns about runway conditions, a fuel leak midair, and a warning from air traffic control that created confusion in the cockpit.
According to the records, the pilot felt something was wrong with his brakes moments before the mishap.
On the day of the accident, the pilot and the electronic warfare officer in the backseat had to get into a spare jet due to a fuel leak. Capt. Brandon Viets/Premier Sportsfishing via AP
The crew took off from North Island and joined a tanker to refuel midair. They had a “minor leak from the basket” and decided to return to base rather than risking being more than 500 miles off the coast.
As they prepared their descent, the crew was told there was water on the runway at North Island.
The pilot landed but was up against tailwinds and higher-than-normal speeds. He told investigators, “I knew I would have to get on the brakes a bit more.”
He said as he applied them, he noticed the brakes felt “mushy or at least a bit different than normal.”
U.S. Navy
Fearing the jet wouldn’t stop in time, the pilot started a go-around maneuver. Then a tower controller warned, “Not enough runway.”
“This was said in a very concerned voice, which caused some confusion and concern,” the pilot said.
‘Eject! Eject! Eject!’
Retired Air Force accident investigator Rich Martindell said he was surprised the air traffic controller made that warning and thought it was inappropriate.
“The tower wasn’t in a position to really know the aircraft’s speed and what the whole situation was,” he said in an interview.
Martindell, who has flown the F/A-18 Super Hornet fighter jet, a similar aircraft that lacks the Growler’s electronic warfare gear, said the controller couldn’t have known how much runway was left.
“It clouded the issue and caused the crew to have more doubt about the situation.”
The pilot told an investigator moments after having issues with the brakes, “It felt like the jet was not going flying and the water was approaching, so I called for ejection with ‘EJECT, EJECT, EJECT’ and then we pulled the handles,” his witness statement shows.
Jack Fischetti
The crew safely parachuted into San Diego Bay and were rescued by a fishing boat.
The jet continued to climb to roughly 8,000 feet before dropping for over a minute and crashing into San Diego Bay near Shelter Island, the Navy investigation found.
“It looks like what it did is stalled. So, it got nose high, ran out of airspeed, came back around, and then the video we see of it going into the water, nose first, just all happened after the ejection,” said Martindell.
Amol Brown/Team 10
The Growler’s chaotic drop from the sky was captured on a resident’s doorbell and nearby surveillance cameras, which showed it nose-diving into the bay.
“If this aircraft had continued on even a second more, it could have hit Shelter Island or flown into a populated neighborhood in Point Loma — very, very close to a tragedy,” retired U.S. Marine Corps Col. Steve Ganyard told ABC News after the crash.
Navy says human error, weather to blame
After Team 10 obtained the documents, the Navy confirmed in October that it had finished the investigation into the mishap and ruled out mechanical failure.
Instead, investigators determined the crash was caused by human error exacerbated by a combination of factors, including adverse weather.
“The aircraft was unable to safely stop on the runway due to wet runway conditions and landing with a tailwind. The investigation determined that the pilot should have instead executed maximum braking techniques,” said Navy Cmdr. Amelia Umayam, a spokesperson for Naval Air Forces, U.S. Pacific Fleet.
The Navy spent weeks recovering debris from the water and said roughly 85% of the aircraft was recovered including significant debris.
“The U.S. Navy has well-established and rigorous programs for crew resource management, adherence to training rules, professionalism and airmanship,” Umayam wrote in a prepared statement.
“In the days and weeks that followed the crash, leadership across the enterprise reinforced to all crews that strict adherence to these programs is critical to safe and effective flight operations.”
Martindell still believes the air traffic controller’s warning was a contributing factor in the mishap and may have altered the pilot’s decision-making in the final moments before the ejection.
“He may have made a different decision I’m sure that that call had some influence on his decision to call for the ejection.”
Team 10 Investigative Reporter Austin Grabish covers military investigations, the Medical Board of California and the U.S.-Mexico border. If you have a story for Austin to investigate, email austin.grabish@10news.com
San Diego, CA
$50K Reward Offered In Unsolved Murder Of San Diego Barber
SAN DIEGO, CA — A $50,000 reward is being offered for information leading to an arrest and conviction in a 2018 killing of a man in San Diego, Gov. Gavin Newsom’s office announced Monday.
Arthur Jordan, 28, was fatally shot July 19, 2018, by an unknown assailant while sitting in a car in the 3000 block of Martin Avenue. At the time of his death, Jordan was a barber working in his family’s barber shop.
San Diego Police Department investigators have interviewed witnesses and potential suspects, but have exhausted all leads.
“We are very thankful for the governor’s support in our efforts to find justice for Jordan and his family,” said SDPD detective Chris Murray.
Under California law, law enforcement agencies may ask the governor to issue rewards in specific unsolved cases where they have exhausted all investigative leads, to encourage individuals with information about the crimes to come forward. Public assistance is vital to law enforcement, and rewards may encourage public cooperation needed to apprehend those who have committed serious offenses.
SDPD has requested that a reward be offered to encourage anyone with information about this murder, urging them to contact Sgt. Joel Tien at 619-531- 2323. Anonymous tips can also be submitted to San Diego Crime Stoppers at 888- 580-8477.
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