Smoked Salmon and Scrambled Egg Breakfast Taco

Cinco de Mayo (May 5th) is a day celebrated in both the U.S. and in Mexico. In the U.S. it originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War and it has since spread. In Mexico the day commemorates the Mexican army's victory over French forces at the Battle of Puebla on May 5, 1862. Celebrations in the U.S.typically include Mexican-American culture, food, music and dancing.

Americans have been celebrating Cinco de Mayo practically since the battle ended in the West. It was largely unknown in most parts of the U.S. until the 1960s, when Mexican-American activists started raising its profile. It's become a way to celebrate pride in the community.
Check out this link
https://hub.united.com/united-cinco-de-mayo-celebrations-2546587505.html

St. Paul, Minnesota made the top 5 best and most visited city to visit for Cinco de Mayo Festival. St. Paul includes a neighborhood known as the District del Sol, an area in the Minnesota capital's west side that started attracting Mexican immigrants in the early 20th century. The Latino population now numbers more than 25,000- close to 10% of the city, according to St. Paul Historical and the Cinco de Mayo festival runs two days.
As of 2016 the Hispanic population in Minnesota is the 28th largest in the nation. About 276,000 Hispanics reside in Minnesota.

Smoked Salmon and Scrambled Egg Breakfast Taco 

Enjoy a delicious taco for breakfast or brunch to celebrate Cinco de Mayo. Filled with healthy ingredients and loads of Tex-Mex flavor, this taco is definitely company  worthy. The recipe makes 4 tacos but ingredients can easily be increased to serve more. Sunrise cocktail  and fresh fruit are the perfect accompaniment for this meal.  
Ingredients:

• 4 white corn shells
• 6 large eggs
• 1/4 cup half and half or 2% milk 
• 3/4 tsp. Adobo (Mexican seasoning) or 1/4 tsp. each dill, parsley flakes and dry mustard  
• 1 TB. butter
• 1/2 cup each mini sweet peppers and onions
• Handful of torn spinach leaves 
• 1 cup chopped pieces smoked salmon
• 1 diced avocado
• 1/2 cup cherry tomatoes, diced 
• Squirt or two of Sriracha sauce 
• Optional shredded white cheddar cheese

Directions:

• In a blender mix seasoning with half and half or milk and eggs. Set aside. 
• Preheat oven to 300 degrees.
• Wrap corn shells in foil and warm 12 minutes. 
• Melt butter in fry pan, saute peppers, onions and chopped spinach. Saute until the spinach is wilted. 
• On medium low add egg mixture and scramble eggs until almost set. Turn off heat and add in salmon pieces with chopped tomatoes. Mix well adding a squirt or two of Sriracha to brighten the taste. Sprinkle with cheese if using. 
• Divide egg mixture among 4 taco shells. 
• Garnish each taco with sliced avocado served with a side of fresh fruit.  

Sunrise Cocktail

Cook's Note from Averie.com: Because this tequila cocktail is so straightforward, you want to use the best possible ingredients. I’m not saying you have to squeeze the orange juice yourself (although that would taste wonderful!), but see if you can get your hands on juice that’s not from concentrate. In that same vein, buy a quality tequila as well. Remember: this drink has just three ingredients, so you want them all to taste good! 

Recipe below makes one large drink and comes from Averie.com.  

Ingredients: 

• Ice cubes, to taste
• 4 ounces orange juice
• 2 ounces tequila
• 1/2 to 1 ounce grenadine, or to taste
• Maraschino cherries, for garnishing
• Orange slices, for garnishing
• Umbrellas, for garnishing (optional)

Directions: 

• To a large glass, add the ice cubes, orange juice, and tequila.
• Add the grenadine which will sink to the bottom. Do not stir.