Cinco de Mayo is more than a day filled with bold flavors and festive gatherings—it’s a celebration of culture, resilience, and the joy of coming together around the table. Perhaps that’s why I appreciate the Mexican cuisine so much – I’m all about bonding over delicious and bountiful food.
In our home, we love celebrating with fresh, vibrant dishes that awaken the senses and nourish the body. This year, I’m adding a little extra flair by incorporating doTERRA essential oils into some of our favorite recipes—for those who enjoy a flavorful adventure. Of course, fresh herbs work beautifully as well, making these recipes flexible for every kitchen.
GARDEN SALSAA staple in Mexican cuisine, salsa dates back to the Aztecs and remains a symbol of fresh, simple ingredients coming together in bold harmony. Whether chunky or smooth, it’s the perfect way to awaken your taste buds.
Ingredients:
4 cloves garlic, minced
2 jalapeños, chopped
1 lime, juiced
½ onion
6-8 Roma tomatoes (or 1 28oz can stewed tomatoes)
1 pinch cayenne or black pepper
¼ teaspoon salt
¼ c cilantro
Essential Oils:
(added for bold flavor)
1 drop
Cilantro1 drop
Lime Instructions:
Add all ingredients to a food processor or
immersion handheld blender and mix until desired consistency – chunky or smooth.
CILANTRO LIME GUACAMOLE
Rooted in ancient Aztec tradition, guacamole has been enjoyed for centuries as a nourishing blend of avocados, lime, and spice. Its creamy texture and rich flavor make it a timeless favorite.
Ingredients:
4 avocados
2 tbls cilantro, chopped
2 tbls lime juice
¼ cup onion, chopped
2 tomatoes, chopped
salt & pepper to taste
Essential Oils: (added for bold flavor)
1 drop
Cilantro & 1 drop
LimeOR 2 drops dōTERRA Mexican Cuisine Blend (limited time product)
Instructions:
Mash avocados in an appropriately size mixing bowl. Once mashed, combine and mix the remaining ingredients.
CARNITAS (Slow Cooker Pulled Pork)
Carnitas, meaning “little meats,” originated in the state of Michoacán and are traditionally slow-cooked until tender and flavorful. This dish embodies comfort, patience, and depth of flavor.
Ingredients:
1 pork shoulder or Boston butt (4-5lbs)
1 onion, chopped
1 jalapeño, deseeded & chopped
4 garlic cloves, minced
¾ c juice from oranges (~2 oranges)
Rub:
1 tbsp dried oregano
2 tsp ground cumin
2 ½ tsp salt
1 tsp pepper
1 tbsp olive oil
Essential Oils: (added for bold flavor)
2-4 drops
Wild Orange Instructions:
Rinse and dry pork. In a small bowl combine the Rub ingredients, then rub all over the pork. Place pork in slow cooker (fat side up) and top with onion, jalapeño, garlic and orange juice. Slow cook on low for 10 hours (7 hrs on high). After cooking, skim fat and shred.
Carnitas, especially when used for tacos, are often crisped. To crisp: heat 1 tbsp of oil in a large skillet adding about ¼ of the meat and some juices from the crockpot at a time. Once the juices evaporate check for golden brown crust – flip and briefly sear.
ELOTE (Mexican Street Corn)
Elote is a beloved street food in Mexico, often enjoyed right off the cob and slathered in creamy, tangy, and spicy toppings. It’s messy, delicious, and full of character.
Ingredients:
¾ c finely grated Cotija cheese
½ c mayonnaise
2 tbls Mexican crema or sour cream
¼ c freshly squeezed lime juice
¼ tsp smoked paprika
6 ears fresh corn on the cob, husked & silks removed
1 tbls oil
½ tsp salt
Tajín seasoning, for sprinkling
Optional: ½ tsp cayenne pepper or ground chipotle and chopped fresh cilantro leaves, for garnish
Essential Oils: (added for bold flavor)
1 drop
Lime Instructions:
Mix cheese, mayo, crema or sour cream, lime juice, paprika and cayenne pepper (if using) in a medium bowl. Place corn on a baking sheet and drizzle with oil, rubbing it to evenly coat. Season with salt. Grill corn on medium-high heat for about 15-20 minutes. Make sure to turn the ears every 3-4 minutes. Once desired char, return corn to baking sheet and cool to the touch (about 5 minutes). Spread cheese all over corn and sprinkle with Tajín. Garnish with cilantro and any remaining cheese.
MEXICAN QUINOA SALADA modern, nutrient-rich twist on traditional flavors, this dish brings together the essence of Mexican cuisine with a wholesome grain that supports a balanced lifestyle.
Ingredients:
1½ c cooked quinoa
1 12oz can black beans, rinsed & drained
1 c corn
2 Roma tomato, diced
½ red onion, thinly sliced
1 jalapeño (or pickled jalapeño), seeded & diced
1 fresh lime, juiced
½ c fresh cilantro, chopped
2 tbls olive oil
1 tsp ground cumin
1 avocado, diced
salt & pepper to taste
Essential Oils: (added for bold flavor)
2 drops
Lime1 drop
Cilantro Instructions:
Preheat the oven to 350 degrees. In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion, and jalapeño. Using a food processor or immersion blender, combine lime juice, garlic, cilantro, olive oil, cumin, salt and pepper. Process until mixture is smooth. Add desired amount of “dressing” to the quinoa mixture. Top with fresh cilantro as desired.
SKINNY or VIRGIN MARGARITAOne of the most iconic Mexican-inspired beverages, the margarita is believed to have originated in the 1930s or 40s and remains a refreshing balance of citrus and sweetness.
Ingredients:
2oz Tequila or Ritual Agave
1oz freshly squeezed orange juice
1-2 fresh lime juice (~3oz)
1 tsp agave nectar (+/- to taste)
ice
Optional: sea salt or sugar and lime to garnish rim
Essential Oils: (added for bold flavor)
2 drops
Lime Directions:
Combine ingredients in cocktail shaker with a few ice cubes. Shake for 15-30 seconds to mix and chill and serve over crushed or cubed ice with rim garnished as desired.
TRES LECHES CAKE
This indulgent dessert, soaked in three types of milk, is a celebration in itself—rich, moist, and deeply satisfying, with roots across Latin America.
Ingredients:
1 c all-purpose flour
1½ tsp baking powder
¼ tsp salt
5 large eggs, separated
1 c sugar
~½ c whole milk
1 tsp vanilla extract
12oz can evaporated milk
14oz can sweetened condensed milk
Optional: ground cinnamon for topping
Whipped Topping:
1 pint heavy whipping cream
3 tbls powdered sugar
½ tsp vanilla extract
Essential Oils: (added for bold flavor)
2-4 drops
Madagascar Vanilla Directions:
Preheat oven to 350 degrees F. Get out 3 medium bowls. In one combine flour, baking powder, and salt. In the other two add egg yolks and whites respectively. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix). Use electric beaters to beat the egg whites on high speed. As stiff peaks begin to form, gradually mix in the remaining ¼ cup of sugar. Fold stiffly beaten egg whites into batter gently until combined (make sure to scrape the bottom and sides of the bowl).
Pour batter into a 9x13 un-greased metal baking dish and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. Combine the evaporated milk, sweetened condensed milk, and ¼ cup whole milk in a small bowl. Once cake has cooled use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over top of cake. Refrigerate cake for at least 1 hour or overnight, to allow it to soak up the milk.
Make whipped topping by combining heavy cream, sugar and vanilla and blending with hand mixer until stiff peaks form. Smooth over the top of the cake and sprinkle with cinnamon, if desired.
As you gather to celebrate Cinco de Mayo, may it be a reminder that food is more than nourishment—it’s connection, tradition, and joy shared with those we love. Whether you choose to experiment with essential oils or keep it classic with fresh herbs, these recipes are an invitation to slow down, savor each bite, and appreciate the beauty of intentional living. From my kitchen to yours, I hope your celebration is filled with laughter, vibrant flavors, and moments that turn into lasting memories.
xoDanette