Cinco de Mayo Appetisers & Sides

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Sunday is Cinco de Mayo, the 5th of May ... 

Prior to having the main course, which appetisers and salsas would you serve to accompany a  roast pork  ( of course considering where one lives, or BBQ Pork Roast ) ?

Here are some of the ideas, we have been throwing around this evening ...

SALSAS and home made Tortilla Chips ... 

1) Pico de Gallo Salsa: white onion, juicy ripe fresh red tomato diced, jalapeño, sea salt or kosher 

2) Yucatán Habanera Salsa:  habanero chili peppers, garlic, fresh lime juice & sea salt 

3) Toasted Guajillo Chili Salsa: guajillo chili, garlic, apple cider, vinegar, onion, sea salt and garlic 

4) Taqueria Guacamole:  avocado, fresh lime juice and fresh cilantro - Jalisco Style is not prepared with tomato. 

5) Another thought has come to mind, and I forget exactly what Ron ( Tas ) calls it; however, it is layers of cheese, black beans, tomato, onion ... and it is a Dip to spread on crackers or tortilla chips 
which I had learnt to prepare in Jalisco; with an Aztec Mocajete, a volcanic stone Mortar with a volcanic stone Pestle ... 

6) Fresh mango, red onion, fresh papaya, chili, and cilantro salsa 

SIDES ... 

1) Plantains 

2) Fried sweet yellow bananas

3) Fried Yuca ( casava or manioc ) 

4) Brook ( Historic Foodie´s ) Mango, Radish Salad with purple onion 

5) Roasted Poblanos with oregano, crème fraîche, Mexican Fresh Cheese, sea salt, cilantro and onion with Fresh Shrimp 

Since, this is going to be done on Saturday morning, I believe we shall go with Historic Foodie´s Radish Mango Salad which is very refreshing with a roast pork Mexican with authentic ingredients; and "LIGHT"  ... We try to avoid starchy tubers with protein ... 

Considering, all, we would like a light appetiser that is decorative and colorful ... 

OPEN TO IDEAS ...

Thank you.
MCD.