Cacique Foods Partners With Renowned Mixologist Erick Castro and Cocktail Courier to Launch “Queso and Cocktails” Kits for Cinco de Mayo

April 22, 2022 Cacique Foods

Cacique, one of the country’s top authentic Mexican food brands, is infusing authenticity into Cinco de Mayo favorites by partnering with celebrated Mexican American mixologist Erick Castro to launch “Queso and Cocktails” – a Cinco de Mayo fiesta in a box! The kits will be available for purchase (for those 21+) the weeks leading up to and two weeks after Cinco de Mayo through home cocktail delivery service, Cocktail Courier. The kits will retail for $169.99 and will be available from April 25 through May 25, 2022.

Avocados From Mexico Helps Shoppers Get Ready for Cinco de Mayo Celebrations Filled with Good Taste and Good Times

April 13, 2022 Avocados From Mexico

It’s not Cinco de Mayo without guacamole. Avocados From Mexico™ (AFM), the number one selling brand of avocados in the U.S., is partnering with Mission® and Modelo® to help shoppers turn their Cinco festivities into CincOMG-worthy celebrations.

Good Foods Celebrates Cinco de Mayo With “Big Flavor” Campaign

May 5, 2021 Good Foods

To celebrate Cinco de Mayo, Good Foods, a category leader of plant based dips and good-for-you products, is promoting its guacamole line, Plant Based Queso Style Dip and Avocado Salsa with its “Big Flavor” campaign.

Michoacán Avocado Company Responding to Demand with Direct-Sourced, Bagged Options

April 27, 2021 La Casa del Aguacate

As avocado demand continues to rise and retailers look forward to Cinco de Mayo and summer sales boosts, growing Mexican players in the marketplace offer additional options to meet supply. “Over the past two decades, U.S. demand for avocados has increased significantly,” says Arturo Larios, managing director of La Casa del Aguacate in Westlake Village, CA.

Crave Brothers Farmstead Cheese Delivers a Taste of Mexico with Only Oaxaca Cheese Sustainably Produced in Wisconsin

The traditional, semi-hard artisan cheese is made by stretching Mozzarella into long ribbons that are wound into a knot and is the only Oaxaca cheese produced, sustainably, in the state of Wisconsin.