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Mexican Fiesta Board


  • Cheeses: Manchego, Cotija
  • Charcuterie: cured chorizo, honey ham
  • Breads & Crackers: corn tortillas, blue tortilla chips
  • Accompaniments: pickled jalapenos, pistachios, dried mango, avocados, radishes, sweet mini bells
  • Condiment: Corn Salsa, recipe below
  • Garnishes: cilantro, lime wedges


  • Put the pickled jalapenos, pistachios, and Corn Salsa in small bowls and place them on a board.
  • Arrange the Manchego, Cotija, chorizo, and honey ham on the board.
  • Slice the corn tortillas in half and place them on the board along with some blue tortilla chips.
  • Fill any remaining gaps with dried mango, sliced avocado, radishes, and sweet mini bells.
  • Garnish with cilantro if you'd like and toss on some lime wedges for squeezing.


Corn Salsa: Stir together 1 (12 oz.) bag frozen corn (thawed & drained) 2 seeded and chopped jalapenos, ½ C. finely chopped red onion, ½ C. chopped cilantro, 1 clove minced garlic, ½ tsp. salt, ½ tsp. black pepper, and the juice of 2 limes. Makes 2 cups