WCK’s Chef Relief Team first opened a kitchen at the US southern border in Tijuana, Mexico in November 2018. Families, including many children, are fleeing violence, poverty, and instability in places like El Salvador, Guatemala, Honduras, and Nicaragua. Once the refugees get to the border to apply for asylum, they can be forced to wait up to a year for their case to be heard. Due to financial challenges or safety concerns, many families are unable to return home, leaving them stuck at the border while they wait.

More than a year after setting up our first kitchen in Tijuana, we have opened a second location to cook for and serve refugees living at the border in Matamoros, Mexico. Nearly 1,500 miles from Tijuana, Matamoros lies just across the border from Brownsville at the southernmost point of Texas. There are currently about 2,500 refugees living in tents in a camp.

Prior to our Relief Team arriving, local organization Team Brownsville had been providing daily meals to the refugee camp. Now, we have partnered together to continue ensuring all families at the border have access to fresh, hot meals while they wait.

Each day, our team in Brownsville prepares a meal from our new Relief Food Truck. Here, Chef Elyssa is sautéing apples, sweet potatoes, and carrots in milk and buttermilk to serve with pulled pork and salsa verde!

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