Hello bajarob, I live in Arizona and its over 100 deg here already, we keep the house at 85 during the day, so Im in the same boat as you for controlling fermentation temps.
I have 2 suggestions for you, use #1 if you have a freezer or can get ice.
1=Use a swamp cooler = a tub big enough to put your fermenter in, ($6 rope handle tub at walmart maybe at costco) fill tub with water up to level of brew in fermenter, cover fermenter with t shirt or your towel and let ends hang down into water, run the fan like your doing, to get better cooling add frozen 32oz bottles of water to tub, or ice, I rotate out 5 of these bottles, 1 about every 3 hrs, it works great keeping temps down for me.
2=try brewing a Saison Yeast Beer, if you can get it, 3724 Belgian Saison Yeast ferments from 70 to 95 deg, I brew with this in summer often, I pitch yeast at 75 deg and raise temp 3 to 5 deg each day till its 85 deg or higher, after fermentation starts this yeast needs to have the temp ramped up to ferment out.
Where are you in Baja ? if you don't mind me asking, brewing in Baja must be different to say the least, I have been going down there since I was a kid, we go to a town 1/2 way in-between La Paz and Cabo San Lucas on the gulf side, so I understand you might have restrictions/challenges that in the states we don't have.
Also a FYI, for most yeast, your initial/primary fermentation temps (the first 3 to 5 days), should be kept at the yeast's lower temp range recommendation, after initial fermentation you can let your brew age/condition at warmer temps,
for an example, a yeast that needs 65 deg for initial fermentation, after 3 to 5 days can age/condition at 70 to 75 deg.
I do this often with my brews, makes fermenting temps a lot easy'r to deal with in hot climate's, and the warmer temps will help your brew age/condition faster than at 65 deg.
Hope this helps
Cheers