Cinco de Mayo Soirée

Mariana | April 27, 2017

Being from Mexico I’m always fiesta-ready so celebrating Cinco de Mayo early this year was no big deal. Back home we really never commemorated this day, but now that I live in New Jersey I never miss the opportunity to honor and remember my roots and beautiful home country.

To set the mood right I went for brilliant colors, that represent Mexico’s bright but warm culture. For the tabletops, I used a Zarape style runner I bought at Etsy and combined my white dinnerware with these beautiful blue ceramic scalloped salad plates I got at Target from the Threshold collection.  Target is my go-to for seasonal home decor without breaking my budget! I love how blue contrasts with pink, so I added a touch of fuchsia with napkins.

To serve my Pretty Nutritious Pulled Pork Tacos I used this vibrant blue tray with silver edges and this hammered silver tray to plate my Corn with Yogurt Chipotle Aioli; both also from Target’s Threshold collection.
I wanted to keep the mood cool and casual so my centerpieces were succulents I got at Trader Joe’s, that are now a bringing life to my living room and kitchen.
I also used a can of Mexican style hominy corn…
and a can of tender cactus as a flower vase.
A Cinco de Mayo party is not complete without the Margarita (for those of you who know I’m pregnant and freaking out because I’m talking alcohol relax…sadly I did not partake in them…my husband was the taste tester). For balanced sugar levels, to prevent hangovers, headaches, and avoid the sugar crashes from the damaging, common mixers, soda water with tequila and lots of fresh squeezed lime, orange juice and a touch of agave is the best way to go when it comes to a Margarita.
The only thing missing was the mariachi, and my family and friends. I’ll be sharing lots of Mexican inspired stuff this month on Instagram with #prettynutritious5demayo. I’d love to see what you’re planning for this Cinco de Mayo, so show me your recipes and party ideas with the hashtag!

Pretty Nutritious Pulled Pork Tacos


  • 2  lb boneless pork loin roast (center cut, trimmed of all fat)
  • 1 tablespoons avocado oil
  • 1/2 large onion, diced
  • 2 cloves garlic, crushed
  •  11/2 tablespoons tomato paste
  • 1 1/2 tablespoons maple syrup
  • 1/2 tablespoon soy sauce (or gluten-free tamari)
  • 1 tablespoons chili powder (the Mexican-style spice mix)
  • ¼ cup apple cider vinegar
  • ½ cup water
  • Salt and pepper, to taste
  • Sweet potato puree, cabbage, cilantro, salted crushed peanuts, lemon and hot salsa
  1. In a medium size skillet over medium-high heat heat the avocado oil and add the onions and the garlic. Stir frequently until the onions are soft and caramelized.
  2. Add the tomato paste, maple syrup, soy sauce chili powder and apple cider vinegar. Cook for about 5 minutes until the sauce has thickened.
  3. Pat dry the pork loin using paper towels and place in a slow cooker.
  4. Rub the onion mixture all over the pork,  then pour the water into the slow cooker.
  5. Cover and cook on LOW for 8, until the meat is very very tender.
  6. Use two forks to pull the meat apart, then stir it into the cooking juices.
  7. Season with salt and pepper, to taste.
  8. Assemble tacos by spreading the sweet potato pure over a warm corn tortilla and topping with shredded cabbage, chopped cilantro, salted crushed peanuts and a sprinkle of lemon and drizzle of hot salsa.

Grilled Corn with Yogurt Chipotle Aioli

  • 4 corn ears
  • 1/4 cup low-fat plain Greek yogurt
  • 1 tbsp mayo
  • 1 garlic clove
  • 1 tsp. fresh lime
  • Salt and pepper to taste
  • Cilantro, chopped
  • Tajin
  • Queso fresco, shredded


  1. Place yogurt, mayo, garlic and chipotle on a food processor and pulse until combined. Season with salt and pepper to taste
  2. Grill corn with the husk on. I followed this method (see partially husked, then grilled).
  3. Rub the yogurt chipotle aioli all over the corn and garnish with cilantro, queso fresco, and tajin.

Cactus Salad


  •  1-28 oz canned tender cactus
  • 2 tomatoes, cored, seeded, and diced
  • 1/2 onion, finely chopped
  • 1/4 cup cilantro, chopped


  1. Rise and dice cactus into 1/4″-1/2 “, remove onions and peppers if desired.
  2. Mix cactus, tomato, onion and cilantro in a bowl and gently turn until well mixed.


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