On May 5, sister restaurants Foundry on Elm and Saloon will get into the Cinco de Mayo spirit by featuring a series of specials inspired by Mexican culture.

At Foundry on Elm, revelers will be treated to executive chef Shayne Nunes’ special of Pork Belly Tostadas piled high with slow roasted pork belly, manchego cheese and charred corn salsa, topped with avocado crema ($11). To wash it down, the beverage team will shake up the Oaxacan Rose with mezcal, pomegranate molasses, lemon, pineapple and Peychaud’s bitters served in a Collins glass and garnished with a pineapple flag ($11).

Downstairs in Saloon’s speakeasy, chef Nunes will dish out Brisket Tostadas with Brandt Farms slow roasted brisket, whiskey BBQ sauce, manchego cheese and charred corn salsa ($11). To sip, the specialty cocktail will be Under the Sun with mango-infused tequila, Barbancourt 8 Year rum, Ancho Reyes chile liqueur, lime juice and pineapple juice with a couple of dashes of Bittermens Hellfire Habanero Shrub cocktail bitters ($12).