HOME TOUR

Matt and I both hail from California where Cinco de Mayo is way more fun. Haha! We ate Mexican food a solid three times a week, more when Matt and I were in college in San Diego. Between the weather and lack of good Mexican food, these have been our main gripes with New England, lovely though it is and thankful though we are. So what is a girl to do? Clearly make Mexican-inspired dishes weekly and celebrate (like we did last year with this fun party)! So with Cinco de Mayo tomorrow, this fiesta chip “charcuterie” board is a fun way to celebrate.

I use “charcuterie” loosely here because technically charcuterie boards include cured meats and cheese. This is a fun take on it as was this Ombre Charcuterie board I did last year.

I used a couple kinds of chips. We’re big fans of the Late July Lime tortilla chips but the purple corn tortilla chips (Good & Gather brand at Target) are delicious too. Use a combo of chips for different flavor combos and texture on the board.

The beauty of a charcuterie board is it is both delicious and visually beautiful. Crumble cheese, cut open an avocado, create the layers that are a feast for the eyes and belly.

DIFFERENT KINDS OF CHIPS

For one set of chips, I covered them in shredded cheddar and made nachos in the oven. Do this right before serving to guests or the family for maximum deliciousness. This was the last thing I added to the fiesta chip charcuterie board.

YUMMY DIPS

Go nuts with the salsas. I used different kinds of small bowls to put guacamole and the salsas in for added interest. This gives guests options to create their perfect chip/dip combo. Our favorite salsas are from Trader Joes. We keep them well stocked in our pantry.

We used Cotjia Mexican Cheese crumbled on the board. This is our favorite cheese for most Mexican Dishes and you can find it in most stores. Ruthie did a beautiful job capturing this Fiesta Chip Charcuterie Board. Don’t hesitate to reach out to her if you are in need of some beautiful pictures Ruth Eileen Photography.