Two delicious recipes for Cinco De Mayo from Zumba Mexican Grille

(WXYZ) - Tim Castaneda, the owner of Zumba Mexican Grille in Royal Oak and Birmingham, stopped by the set of Action News to share two delicious recipes and to talk about an event to help the Royal Oak Animal Shelter.

On Saturday, May 5th, the Royal Oak Farmers Market is hosting Cinco Bash. Guests can sample authentic Mexican food and drinks and listen to live entertainment on two separate stages.

Advanced tickets cost $10 for general admission, or $25 for admission with bonus drink samples.  The day of the event, tickets are $15 and $30. A portion of the proceeds will benefit the Royal Oak Animal Shelter.

For more information on Cinco Bash, visit  www.cincobash.com

ZUMBA GUACAMOLE

Ingredients:

• 6 Avocados
• 1 1/2 oz Pico de Gallo (or Tomato/Onions)
• 1/4 oz Lemon Juice
• 2-3 Tbsp Chopped, Fresh Cilantro
• 1/4 Tbsp. Minced or granulated garlic
• 1 Tbsp. Kosher Salt

Cooking Instructions:

1. Remove stem, cut, pit and scoop avocados.
2. Discard any skin or stems, and then mash avocado pulp.
3. Add remaining ingredients to mashed avocado, mix well with rubber spatula.
4. Add water and salt to correct consistency and taste.
5. Cover tightly with plastic wrape (against guacamole) and refrigerate.

ZUMBA ACHIOTE SAUCE

Ingredients:

• 32 oz Orange Juice
• 3 oz bar Achiote Paste
• 2 oz Lemon Juice
• 1/2 Cup of Sugar
• 1 Tbsp. Mexican Oregano Leaf
• 1 Tbsp. Kosher Salt

Cooking Instructions:

1. Crumble achiote bar in blender with all ingredients and half the juice.
2. Blend well, adding the remaining juice.
3. Transfer to a deep, clear plastic container and mix well by hand.
4. Rinse blender cup with water and add to container.
5. Label, date, cover and refrigerate.