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San Diego, CA

Opinion: Mexican is not a nationality, it’s a state of mind

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1 year ago

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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. 

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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. 

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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! 

Navarro is community opinion editor at The San Diego Union-Tribune. She is a transfronteriza who lives on both sides of the border.

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San Diego, CA

Padres roster review: Luis Campusano

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3 hours ago

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January 8, 2026

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Padres roster review: Luis Campusano





Padres roster review: Luis Campusano – San Diego Union-Tribune


















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LUIS CAMPUSANO

  • Position(s): Catcher
  • Bats / Throws: Right / Right
  • 2026 opening day age: 27
  • Height / Weight: 5-foot-10 / 232 pounds
  • How acquired: Second round of the draft in 2017 (Cross Creek HS, Ga.)
  • Contract status: Will make $900,000 after agreeing to a one-year deal to avoid arbitration; Will not be a free agent until 2029.
  • fWAR in 2025: Minus-0.4
  • Key 2025 stats: .000 AVG, .222 OBP, .000 SLG, 0 HRs, 0 RBIs, 0 runs, 6 walks, 11 strikeouts, 0 steals (10 games, 27 plate appearances)

 

STAT TO NOTE

  • 1 — The number of plate appearances for Campusano while in the majors between June 1 and June 13 and the one at-bat resulted in a weak, pinch-hit groundout against a position player (Kike Hernandez) on the mound in mop-up duty. Campusano was recalled to the majors four times in 2025 but did not get a real opportunity get settled after he went 0-for-6 with four walks and a strikeout in three straight starts as a DH in early May. Of course, hitting .227/.281/.361 with eight homers over 299 plate appearances after getting the first real chance to start in 2024 likely informed how the Padres viewed his opportunity in 2025.

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San Diego, CA

2 San Diego Eateries Named Among ‘Most Beautiful New Restaurants’ In America

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15 hours ago

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January 7, 2026

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2 San Diego Eateries Named Among ‘Most Beautiful New Restaurants’ In America


SAN DIEGO, CA — Two San Diego County eateries were named among the most beautiful restaurants that opened last year in the country.

Carlsbad-based Lilo was ranked No. 4 and La Jolla-based Lucien was ranked No. 9 on Robb Report’s list of the most beautiful new restaurants in the U.S. for 2025.

Lilo, which opened in April, features a multi-course tasting menu served around a 24-seat chef’s counter.

The restaurant, co-owned by Chef Eric Bost and John Resnick, earned a Michelin star just months after opening its doors. The eatery was also the only one in San Diego to land on The New York Times list of the 50 best restaurants in America.

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Lucien, which opened in July, also offers a chef’s tasting menu, with more than a dozen courses. The 30-seat restaurant, is owned and helmed by Northern California native Chef Elijah Arizmendi, along with partners Brian Hung and Melissa Lang.

“I’m very grateful for the recognition from Robb Report,” Arizmendi told Patch. “Lucien is deeply personal to me, and the space was designed as an extension of my philosophy — one centered on intention, hospitality and the joy of sharing something meaningful to others.”

The list spotlights 21 restaurants in Chicago, Los Angeles, New York City and other cities across the country. View the full report here.



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San Diego, CA

Proposed fuel pipeline draws interest from investors. Can it give San Diego drivers a break?

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1 day ago

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January 7, 2026

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Proposed fuel pipeline draws interest from investors. Can it give San Diego drivers a break?


Plenty of financial and regulatory hurdles still need to be cleared, but a fuels pipeline project that may lead to lower gas prices in San Diego and Southern California has received a healthy amount of interest from other companies.

Phillips 66 and Kinder Morgan have proposed building what they’ve dubbed the Western Gateway Pipeline that would use a combination of existing infrastructure plus new construction to establish a corridor for refined products that would stretch 1,300 miles from St. Louis to California.

If completed, one leg of the pipeline would be the first to deliver motor fuels into California, a state often described as a fuel island that is disconnected from refining hubs in the U.S.

The two companies recently announced the project “has received significant interest” from shippers and investors from what’s called an “open season” that wrapped up on Dec. 19 — so much so that a second round will be held this month for remaining capacity.

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“That’s a strong indicator that people would be willing to commit to put volume on that pipeline to bring it west long enough for them to be able to pay off their investment and provide a return for their investors,” said David Hackett, president of Stillwater Associates, a transportation energy consulting company in Irvine. “They won’t build this thing on spec. They’ll need commitments from shippers to do this.”

The plans for the Western Gateway Pipeline include constructing a new line from the Texas Panhandle town of Borger to Phoenix. Meanwhile, the flow on an existing pipeline that currently runs from the San Bernardino County community of Colton to Arizona would be reversed, allowing more fuel to remain in California.

The entire pipeline system would link refinery supply from the Midwest to Phoenix and California, while also providing a connection into Las Vegas.

The proposed route for the Western Gateway Pipeline, a project announced by Phillips 66 and Kinder Morgan designed to bring refined products like gasoline to states such as Arizona and keep more supplies within California. (Phillips 66)

A spokesperson for Kinder Morgan told the Union-Tribune in October that there are no plans for the project to construct any new pipelines in California and the proposal “should put downward pressure” on prices at the pump.

“With no new builds in California and using pipelines currently in place, it’s an all-around win-win — good for the state and consumers,” Kinder Morgan’s director of corporate communications, Melissa D. Ruiz, said in an email.

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The second round of “open season” will include offerings of new destinations west of Colton that would allow Western Gateway shippers access to markets in Los Angeles.

Even with sufficient investor support, the project would still have to go through an extensive regulatory and permitting process that would undoubtedly receive pushback from environmental groups.

Should the pipeline get built, Hackett said it’s hard to predict what it would mean at the pump for Southern California drivers. But he said the project could ensure more fuel inventory remains inside California, thus reducing reliance on foreign imports, especially given potential political tensions in the South China Sea.



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