Stack Your Menu with Cinco de Mayo Favorites

Guacamole with Pomegranate cropped horizontally

One of the most popular holidays of spring, Cinco de Mayo brings in patrons celebrating Mexico with tacos, salsas, guacamole, and festive beverages. Stack your menu with fan favorites.

  • Make serving guacamole easy by using RSS Avocado Chunks—no more labor-intensive peeling and pitting—just open and stir in your favorite flavors like RSS Lime Juice, RSS Washed & Trimmed Cilantro, and pomegranate seeds.
  • Street-style tacos rule Cinco de Mayo menus—give wellness-focused patrons a plant-based choice with cumin-roasted RSS Cauliflower Florets, pickled RSS Sliced Red Onions, and Oaxacan mole sauce.
  • Create an interactive salsa bar featuring vibrant fruits and vegetables with varying degrees of chile heat. Think tomatoes, mangos, tomatillos, limes, onions, jalapenos, cilantro, red bell peppers, strawberries, and pineapples.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.