DAY SIX FALL 2025 TIJUANA IMMERSION - OCTOBER 11

To begin the day, we were served one of Fabi’s fabulous meals. We had pancakes and yesterday’s chicken and rice. Right after the breakfast we attended Sunday mass at Iglesia de San Judas where many of us experienced an all-Spanish mass for the first time.

Right after mass, we split into three groups. Baking cookies, cooking meals, and gardening. The Baking group made some great Oatmeal, Walnut, and Cranberry cookies. The gardening group led by Ricarbol also helped with landscaping and making sure all the plants were growing properly. In our cooking group we got a sneak inside peak of one of the classes that Fabi and many of the other women were required to take to become licensed nutritionists. We were taught about the 4 groups of food which are Meats, Vegetables, Dairy, and Carbs. We learned the importance of having a full meal composed of at least 3 of these food groups. The cooking group then prepared Huevos con Nopales en Chile Rojo (Eggs with Cactus in Red Chili) from scratch with the help of Fabi and her fried Gris. This meal also being accompanied by Agua de Jamaica (Hibiscus Water) made by scratch as well.

After all these meals were prepared and ready to serve we went to friendship park and served this Meal to the people who attended the Binational Mass Held by The Border Church. At this service we all got to meet great people. For example, Israel, this missionary who constantly reminded all of us we are truly loved by God and taught us this by using himself as an example. Israel told us about his past life and mistakes that even led him to jail where at his lowest point he was able to find God and spread the lord’s word at The Border Church since.

We ended our day at Los Cascaron where we had some delicious food served by the owner Leo who closed the Restaurant just for us. Leo told us his story, which he considers to be more of a blessing than a curse which differs from many other usual immigration stories. His story starts with him illegally crossing into the U.S to find a better future for his two daughters and wife. He worked double shifts from 5am-12am as a sous chef. His great work was reflected as both restaurants were regarded very highly not only in Florida where he lived but in all the U.S.

To wrap up today’s activities we had a very hectic but great day where we learned and met wonderful people who each represented unique aspects of Tijuana. From Grise’s nutrition class to Israels inspiring words and Leos unique captivating story.