Happy Cinco de Mayo

From Native Maine

Cinco de Mayo (Spanish for "fifth of May") is a holiday held on May 5 that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.

While Cinco de Mayo sees limited significance in Mexico itself, the date is observed nationwide mostly in the United States as a celebration of Mexican heritage and pride. Cinco de Mayo is not a Mexican holiday—it is an American Civil War holiday, created spontaneously by Mexicans and Latinos living in California who supported the fragile cause of defending freedom and democracy during the first years of that bloody war between the states.

Native Maine has all of your fresh ingredients to make this year’s Cinco De Mayo full of Spanish Flavah.  This includes fresh (not frozen) tortillas, fresh avocados, avocado pulp, coconuts, papayas, pineapples, prickly pear puree, local  tomatoes, black olives, herbs, freshly squeezed lime & lemon juices, sweet potatoes, nuts, chili peppers, cheese & beans!  We’ve even got Maui® drink mixes for great frozen Margaritas!

Looking for a fresh, unique, salsa? The Native Maine Culinary Team™ has provided this amazing salsa recipe for you. Serve with freshly fried tortilla chips as an appetizer or fantastic with grilled shrimp or on the white fish of your choice. Round out this Cinco de Mayo Flavah with beans & spicy rice!

Native Maine’s Fresh Avocado, Tomato & Mango Salsa

Ingredients

3   Fresh, ripe mangos - peeled, seeded & diced

3   Fresh, ripe avocados - peeled, pitted & diced

12 Fresh Backyard Farms tomatoes, diced & seeded

3   Medium jalapenos, seeded and minced

1   Cup freshly chopped cilantro

8   Large cloves of garlic, minced

1   Tablespoon Maine Sea Salt

2   Tablespoons freshly squeezed Orchid Island lime juice

¾  Cup chopped red onion

¼  Cup Marconi extra virgin olive oil

Directions

In a large bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, fresh lime juice, red onion & olive oil. Refrigerate for a minimum of 30 minutes before serving.

¡Ay Caramba!