Fiesta Board- Perfect for Cinco de Mayo or Taco Tuesday, this festive grazing board is loaded with all the best parts of a Mexican inspired feast.
April 30, 2022 by Nicole Collins
I have completely lost all concept of time.
I don’t think it’s my fault though.
Somehow, some way…someone approved putting Mother’s Day THREE DAYS after Cinco de Mayo this year.
What the heck?!?!?!?!
Now, it doesn’t help that I had all of these BRILLIANT recipe ideas at the very last minute…as I usually do. So, get ready for a jam packed week to get us ready for the festive weekend we have ahead.
First up, today we’re getting in the party mood with a super festive grazing board.
Today, we’re making a Fiesta Board!
This bright and colorful grazing board is loaded with all the best parts of a Mexican inspired fiesta. It’s absolutely perfect for a Cinco de Mayo spread. But of course, this board would be just as fun to help celebrate any old Taco Tuesday. So what I’m saying is that making a weekly fiesta board would totally be on the “approved” list.
So, let’s get to it!
Like any good grazing board, the beauty of this board is that the elements can be as homemade or as store bought as you want them to be. It doesn’t even need to be a 50/50 balance. For this board, I went about 80/20 store bought vs. homemade. And, that just makes things even easier!
The stars of the board are the dips. We’re scattering ALLLL of the dips in cute little bowls around this bowl; and they not only fill great space, they add nice height to the board. I opted to use guac, white queso, salsa verde, and pico de gallo. But, there are a thousand different ways you could also go here. You could do different types of queso: yellow, white, con carne. You could do different types of salsas: red, green, fruity, fresh, jarred. You could add a refried bean dip or a 7 layer dip. The possibilities are soooooo endless. Just make sure you get as many dips as you can fit on the board!
For the homemade elements, I chose to make the mini tacos and the mini elote myself. The mini tacos are a little bit of a labor of love...they’re easy but take some time and patience to assemble. If you don’t have the time, you can get some great mini tacos in the freezer section of the grocery store. If you do have the time, I’ll have my mini taco recipe up on Monday (so stay tuned!). However, you could also add or substitute out mini quesadillas, as well.
The mini elote is a MUST on this board though, and it’s so darn easy to make. We’re going to roast some corn on the cob, cut the cobs in half, schmear them with a mixture of mayo and sour cream, then decorate them with chili lime seasoning, crumbled cheese, and chopped cilantro. The mini elote couldn’t be any easier, and they’re a real show stopper on this board.
To fill in the rest of the blank space, we’ll add plenty of tortilla chips, some fiery Taki sticks, and sliced pineapple to add a dessert like element to the board. If you have the space, switch up your tortilla chip game a bit by using different types of chips: Doritos and Fritos would be great additions to regular tortilla chips and/or scoops if you ask me.
There’s so much goodness happening on this board, it could easily double as an appetizer or a main course board. Don’t you love it when I give you options? And of course we need something to wash all this yumminess down with, so be sure to have some ice cold cerveza on the side. Or, you can wait and see what kind of sweet and spicy cocktail I have coming atcha next week too!
Alright, everyone. That’s enough blog spoilers for one post! Wish me luck in not giving us all whiplash as we transition from Cinco de Mayo to Mother’s Day in the blink of an eye. It’s going to be a wild week, so hang on tight!
I hope you all enjoy, and let’s eat!
Serves: unlimited Print
For the board:
Pico de gallo
For the Mini Elote:
4 ears corn, husks still on
1 tbsp mayonnaise
1 tbsp sour cream
Chili lime seasoning, to taste (like Tajin)
Crumbled cotija or feta cheese, to taste
Chopped cilantro, to taste
Make the Mini Elote: Preheat oven to 350 degrees. Place corn in the husk on a baking sheet. Roast for 30 mins. When cool to the touch, remove the husks; and cut the corn cobs in half. Mix mayo and sour cream until combined. Spread mix all over corn. Top with chili lime seasoning, crumbled cheese, and cilantro, to taste.
Place guac, queso, salsa, and pico de gallo into individual bowls; and arrange on serving board. Arrange remaining items on board, making sure to alternate colors, shapes, and textures on the board. Enjoy!
Plan to serve about 3-4 mini tacos and 1 mini elote per person. Serve chips, pineapple, and dips, as needed (these are easy to have on the side for refills).
*As with all good boards, you can have whatever mix of homemade and store bought items you want depending on the time and energy you have.
*Other great ideas for things to add to this board are mini quesadillas, bean dip, or 7 layer dip. Doritos and Fritos would even be great here too. Pile it up with whatever you like!