Start by adding in 3-4 bowls spread out around the board and fill with the various dips and spreads.
Elote Dip, Salsa, White Queso, Guacamole
Next, add the large items onto the board, split up throughout the board.
Taquitos, Mini Tacos, Quesadillas
Once all of your larger items are in, you’re going to add the medium sized items next.
Tortilla Chips, Churro Twists
Next up you’re going to fill in any of those small spaces with small filler items.
Churro Twists, Mexican Sprinkle cookies, Takis Mini Snack Bites
Finish the board off with some fun pops of color in the form of garnish.
Limes, Sour Cream, Peppers
Store individual leftovers on their own rather than trying to keep it all on the board. Since this Mexican food board has a variety of items that will need to be stored differently (aka dips and main dishes will need to be refrigerated while the chips shouldn’t be). If you really want to store the entire board together to eat leftovers straight from the board, I still recommend removing anything like tortilla chips that will get gross in the fridge.Serve up items with a variety of meats so that if someone doesn’t like beef or doesn’t like chicken they still have options. I also recommend doing just straight cheese quesadillas if you’re serving kids – kids like plain cheese!Go with a mix of homemade and store-bought to make things easier on yourself. Choose a couple of things you know you can make well and buy the rest. It’s SO much easier than way and there are just some things out there (aka salsa) that are just fine. You could also order from your favorite Mexican restaurant and just put them on the board.Put dessert far away from any flavorings. If you’re doing dessert on the board like I did, surround it with things that won’t bleed flavor into the dessert.Nutrition Notes - just like with any charcuterie board, the nutrition will be very dependent on what goes on the board, how much, and how much people eat. The nutrition facts for this particular post are not going to accurate.