One of the most popular employee meals at MariCorp is the annual Cinco de Mayo lunch, and this year’s menu delivered. Staff enjoyed pulled pork carnitas, chicken adobo, and asada-seasoned ground beef. Handmade tortillas were grilled and served warm, along with a variety of tortilla chips. The pico sauce was made fresh with onions, tomatillos, tomatoes, and poblano peppers. Sides included guacamole, jalapeños, sour cream, Mexican farm cheese, and lime wedges—everything needed for a tasty, build-your-own plate.