19 Mexican Charcuterie Board Ideas

A Mexican charcuterie board takes the build of a classic meat and cheese board and fills it with Mexican and Tex-Mex flavors: Cotija, queso fresco, Oaxaca and Chihuahua cheese, sliced chorizo, tortilla chips, salsa, guacamole, pickled jalapeños and mango with chile-lime seasoning. It is a fun Mexican-themed charcuterie board for game day, a birthday, a taco night or any party where people like to graze.

Below are 19 Mexican charcuterie board ideas in four groups: classic Mexican-inspired boards (including a Mexican cheese board), taco charcuterie boards, nacho, queso and dip boards, and Mexican dessert boards with churros, Mexican chocolate and dulce de leche. Every board lists exactly what's on it, with amounts and how many it serves, and anything you cook has step-by-step instructions.

Classic Mexican charcuterie board ideas

1. Classic Mexican Charcuterie Board

Cotija, queso fresco, Monterey Jack and pepper jack with dry chorizo, salami, chips, mango with chile-lime seasoning, salsa and guacamole: the Mexican-style board most people picture. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 oz dry-cured Spanish-style chorizo, sliced (about 30 slices)
• 4 oz sliced hard salami (about 16 slices), folded
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 8 oz Monterey Jack (a block), sliced (about 12 slices)
• 8 oz Cotija (a wedge), left whole
• 10 oz queso fresco (a round), left whole
• 10 tortilla chips
• 18 round crackers
• 1 mango, sliced (about 12 slices), sprinkled with 1 tsp chile-lime seasoning
• 12 oz red grapes
• 1 1/2 oz roasted pepitas (hulled pumpkin seeds)
• 16 pickled jalapeño slices, in a small bowl
• 1/2 cup salsa, in a small bowl
• 1/2 cup guacamole, in a small bowl

How to make it

1. Set the salsa, guacamole and jalapeño bowls on the board, spread apart.
2. Place the Cotija wedge and the queso fresco round on opposite sides of the board.
3. Fan the chorizo in a winding line and fold the salami into a second row beside it.
4. Shingle the Monterey Jack slices in a neat row and stack the pepper jack cubes in two spots.
5. Fan the mango slices in two places and sprinkle them with the chile-lime seasoning.
6. Fill the gaps with grapes, pepitas, tortilla chips and crackers.

My recommended tip: Fold round slices like salami and soppressata in half or into quarters, then fan them out. Folded meat looks fuller on the board and is easier for guests to grab.

Where to get it

Dry-cured Spanish-style chorizo (the firm kind that slices like salami) is near the specialty cheeses and salami. Cotija, queso fresco and pickled jalapeños are in the Hispanic foods section or the dairy case, and chile-lime seasoning is with the spices or in the produce section.

2. Mexican Cheese Board

Four Mexican cheeses (Oaxaca, Chihuahua, Cotija and queso fresco) plus pepper jack, with guava paste, mango, grapes, chips, crackers and salsa verde. There is no meat on this board. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz Oaxaca cheese (a ball): half left whole, half pulled into strips
• 8 oz Chihuahua cheese (a block), sliced (about 20 slices)
• 8 oz pepper jack (a block), cubed (about 22 cubes)
• 8 oz Cotija (a wedge), left whole
• 10 oz queso fresco (a round), left whole
• 4 oz guava paste, cut into 6 small rectangles
• 20 round crackers
• 8 tortilla chips
• 12 oz green grapes
• 1 mango, sliced (about 12 slices), sprinkled with 1 tsp chile-lime seasoning
• 1 1/2 oz roasted pepitas
• 1/2 cup salsa verde, in a small bowl

How to make it

1. Set the salsa verde bowl, the Cotija wedge, the queso fresco round and the Oaxaca ball on the board, spread apart.
2. Unwind half the Oaxaca and pull it into strips, then pile them beside the ball.
3. Shingle the Chihuahua slices in a long row and stack the pepper jack cubes in two spots.
4. Cut the guava paste into small rectangles and set them beside the queso fresco; the sweet paste goes with the mild, fresh cheese the way jam does.
5. Fan the mango, sprinkle it with the chile-lime seasoning, then fill the gaps with grapes, pepitas, crackers and chips.

My tip: When I try a cheese I don't usually buy, I first look up which ones go with the rest of the board.

Where to get it

Oaxaca, Chihuahua, Cotija and queso fresco are in the Hispanic cheese section of the dairy case; choose fresh cheeses like queso fresco that are labeled as made with pasteurized milk. Guava paste comes in a block or tin in the Hispanic foods aisle.

3. Spicy Chorizo and Pepper Jack Board

Dry chorizo and pepperoni with pepper jack, Monterey Jack, pickled jalapeños and carrots, chicharrones and a little bowl of sweet-hot pepper jelly. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 6 oz dry-cured Spanish-style chorizo, sliced (about 30 slices)
• 3 oz sliced pepperoni (about 45 slices)
• 8 oz pepper jack (a block), sliced (about 14 slices)
• 8 oz Monterey Jack (a block), cubed (about 30 cubes)
• 6 oz pickled jalapeños and carrots (escabeche), drained, in a small bowl
• 2 oz chicharrones (about 20 pieces)
• 18 round crackers
• 12 oz red grapes
• 1 1/2 oz chile-lime peanuts
• 1/4 cup red pepper jelly, in a small bowl

How to make it

1. Set the escabeche and pepper jelly bowls at opposite ends of the board.
2. Fan the chorizo in a winding line and shingle the pepperoni in a second row.
3. Shingle the pepper jack slices and stack the Monterey Jack cubes between the meats.
4. Fill the gaps with grapes, peanuts and crackers, and add the chicharrones last so they stay crisp.

Where to get it

Pickled jalapeños and carrots (escabeche) come in cans and jars in the Hispanic foods aisle; chicharrones (fried pork rinds) are in the chip aisle. Pepper jelly is with the jams.

4. Mexican Charcuterie Board for Two

A small board with dry chorizo, salami, Chihuahua cheese, pepper jack, chips, mango and two little bowls of guacamole and salsa. Serves 2.

What's on the board

• 1 small board, about 9 x 12 inches
• 2 oz dry-cured Spanish-style chorizo, sliced (about 10 slices)
• 2 oz sliced hard salami (about 8 slices), folded
• 4 oz Chihuahua cheese (a block), sliced (about 10 slices)
• 3 oz pepper jack (a block), cubed (about 12 cubes)
• 8 tortilla chips
• 10 round crackers
• 1/2 mango, sliced (about 6 slices), sprinkled with 1/2 tsp chile-lime seasoning
• 6 oz red grapes
• 1 oz roasted pepitas
• 1/4 cup guacamole, in a small bowl
• 1/4 cup salsa, in a small bowl

How to make it

1. Set the guacamole and salsa bowls in opposite corners.
2. Fan the chorizo and fold the salami in a curving line between them.
3. Shingle the Chihuahua slices and stack the pepper jack cubes.
4. Add the mango and grapes, then tuck the chips, crackers and pepitas into the gaps.

5. Mango Chile-Lime Charcuterie Board

Inspired by Mexican fruit stands: mango, jicama and cucumber with chile-lime seasoning and chamoy, next to chorizo, salami, panela and pepper jack. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 4 oz dry-cured Spanish-style chorizo, sliced (about 20 slices)
• 6 oz sliced Genoa salami (about 18 slices), folded
• 10 oz panela cheese, sliced (about 8 slices)
• 8 oz pepper jack (a block), cubed (about 16 cubes)
• 1 mango, cut into 12 spears
• 1 small jicama (about 1 lb), peeled and cut into 20 sticks
• 1 cucumber, cut into 8 spears
• 2 tsp chile-lime seasoning
• 2 limes, cut into 8 wedges
• 10 round crackers
• 1 1/2 oz roasted pepitas
• 1/2 cup chamoy sauce, in two small bowls

How to make it

1. Cut the mango into spears, then peel the jicama and cut it and the cucumber into sticks.
2. Set the chamoy bowls in opposite corners and lay the mango, jicama and cucumber in neat bundles in two or three spots.
3. Fold the salami and fan the chorizo in winding lines; shingle the panela slices and stack the pepper jack cubes.
4. Sprinkle the chile-lime seasoning over the mango, jicama and cucumber right before serving.
5. Fill the gaps with lime wedges, pepitas and crackers.

Why it works: Dust sweet mango and crisp jicama with chile-lime seasoning for spice, tang and crunch in every bite.

Where to get it

Chamoy, a sweet, salty and tangy chile and fruit sauce, is in the Hispanic foods aisle. Panela is a fresh, mild cheese that holds its shape when sliced; look for it in the Hispanic cheese section, labeled as made with pasteurized milk.

6. Mexican Grazing Board for a Crowd

A big Mexican-themed charcuterie board for a party: two cured meats, four cheeses, warm queso, guacamole, salsa, chicharrones, chips, mango and grapes. Serves 12.

What's on the board

• 1 extra-large board, about 18 x 24 inches
• 6 oz dry-cured Spanish-style chorizo, sliced (about 30 slices)
• 6 oz sliced hard salami (about 24 slices), folded
• 8 oz pepper jack (a block), cubed (about 24 cubes)
• 8 oz Chihuahua cheese (a block), sliced (about 20 slices)
• 10 oz queso fresco (a round), left whole
• 8 oz Cotija (a wedge), left whole
• 20 tortilla chips (from a 13 oz bag; keep the rest to refill)
• 30 round crackers
• 2 lb red grapes
• 2 mangoes, sliced (about 24 slices), sprinkled with 2 tsp chile-lime seasoning
• 2 oz chicharrones (about 20 pieces)
• 2 oz roasted pepitas
• 1 cup guacamole, in a bowl
• 1 cup salsa, in a bowl
• 1 jar (15 oz) queso dip, in a bowl
• 20 pickled jalapeño slices, in a small bowl

How to make it

1. Warm the queso as the jar's label directs, then pour it into a bowl.
2. Set the queso, guacamole, salsa and jalapeño bowls across the board, spread apart, and place the queso fresco and Cotija between them.
3. Fan the chorizo and fold the salami into two long winding rows.
4. Shingle the Chihuahua slices in two rows and stack the pepper jack cubes in one tidy block.
5. Fan the mango slices, sprinkle them with the chile-lime seasoning, and fill every gap with grapes, chicharrones, pepitas, chips and crackers.
6. Keep extra meat and cheese covered in the fridge and refill the board as it empties, since perishable food shouldn't sit out more than 2 hours (USDA FSIS).

Where to get it

Jarred queso dip is in the chip aisle near the salsa.

Taco charcuterie board ideas

7. Build-Your-Own Taco Charcuterie Board

Seasoned ground beef with warm flour tortillas, shredded cheese, pepper jack, lettuce, tomatoes, avocado, salsa, sour cream and guacamole, so everyone builds their own taco. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 small (6-inch) flour tortillas
• For the taco meat (in a bowl): 1 lb lean ground beef, 1 packet (1 oz) taco seasoning mix and the water the packet calls for
• 6 oz shredded Mexican-style cheese blend
• 8 oz pepper jack (a block), sliced (about 10 slices)
• 1/4 head iceberg lettuce, finely shredded (about 3 oz)
• 12 cherry tomatoes, halved (24 halves)
• 1 avocado, sliced
• 12 pickled jalapeño slices
• 2 limes, cut into 8 wedges
• 1/2 cup salsa, in a small bowl
• 1/2 cup sour cream, in a small bowl
• 1/2 cup guacamole, in a small bowl

How to make it

1. Brown the beef. Cook the beef in a 10-inch skillet over medium-high heat for 6 to 7 minutes, breaking it up and stirring, until it is no longer pink and reaches 160°F, then drain the fat.
2. Season it. Stir in the seasoning mix and the water the packet calls for (3/4 cup on many packets) and heat to boiling.
3. Reduce the heat and simmer uncovered for 3 to 4 minutes, stirring often, until thickened.
4. Warm the tortillas in a dry skillet over medium-high heat for 10 to 15 seconds on the first side and 5 to 10 seconds on the second, or microwave 4 to 6 at a time between damp paper towels for 30 to 45 seconds.
5. Stack them flat in a clean kitchen towel so they stay soft.
6. Build the board. Spoon the taco meat into a bowl and set it on the board with the salsa, sour cream and guacamole bowls. Stack the tortillas flat along one side.
7. Add the shredded cheese, pepper jack, lettuce, tomatoes, jalapeños and lime wedges in groups, and slice the avocado last so it stays green.
8. Keep the rest of the taco meat on the stove over low heat so it stays hot (140°F or above), and refill the bowl as it empties.

Where to get it

Taco seasoning packets are in the Hispanic foods aisle; check your packet for its water amount, since some call for 2/3 cup and some for 3/4 cup.

8. Chicken Street Taco Board

Shredded rotisserie chicken on small corn tortillas, with Oaxaca cheese, queso fresco, onion and cilantro, radishes, avocado, lime and two salsas. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 street taco-size (about 4 1/2-inch) white corn tortillas on the board, plus 12 more kept warm in a clean towel to refill
• 1 store-bought rotisserie chicken, meat pulled into shreds (about 1 1/2 lb), in a shallow bowl
• 6 oz Oaxaca cheese, pulled into thin strings
• 10 oz queso fresco (a round), cut into small cubes (about 24)
• 1 small white onion, finely diced, and 1/2 bunch cilantro, chopped, mixed in a small bowl
• 6 radishes, thinly sliced
• 1 avocado, sliced
• 3 limes, cut into 12 wedges
• 1/2 cup salsa verde, in a small bowl
• 1/2 cup red salsa, in a small bowl

How to make it

1. Shred the chicken. Pull the meat off the rotisserie chicken, discard the skin and bones, and shred it with two forks.
2. Warm the tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side.
3. Stack them flat in a clean kitchen towel so they stay soft.
4. Build the board. Set the chicken bowl, the onion and cilantro bowl and the two salsa bowls on the board. Stack the tortillas flat along one side.
5. Pile the Oaxaca strings and queso fresco cubes beside the chicken, then add the radishes, avocado and lime wedges in groups.

Where to get it

Street taco-size corn tortillas are near the other tortillas; Oaxaca cheese and queso fresco are in the Hispanic cheese section.

9. Carnitas Street Taco Board

Store-bought carnitas with corn tortillas, Cotija, Monterey Jack, pickled red onions, onion and cilantro, salsa verde, radishes and lime. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 1/2 lb fully cooked pork carnitas (2 packages), in a shallow bowl
• 12 street taco-size (about 4 1/2-inch) white corn tortillas
• 6 oz Cotija (a wedge), left whole
• 8 oz Monterey Jack (a block), sliced (about 10 slices)
• 1 small white onion, finely diced, and 1/2 bunch cilantro, chopped, mixed in a small bowl
• 4 oz pickled red onions, in a small bowl
• 1/2 cup salsa verde, in a small bowl
• 6 radishes, halved (12 halves)
• 2 limes, cut into 8 wedges
• 12 tortilla chips

How to make it

1. Heat the carnitas as the package directs, until they are steaming hot (165°F in the center), then spoon them into a shallow bowl.
2. Warm the tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side.
3. Stack them flat in a clean kitchen towel so they stay soft.
4. Build the board. Set the carnitas bowl, the onion and cilantro bowl, the pickled onion bowl and the salsa verde on the board. Stack the tortillas flat beside the carnitas.
5. Add the Cotija wedge with a small knife for shaving it over the tacos, then shingle the Monterey Jack and fill in with radishes, lime wedges and chips.

Where to get it

Fully cooked carnitas come in refrigerated packages near the other prepared meats. Pickled red onions are in jars near the pickles or in the Hispanic foods aisle.

10. Chorizo Tostada Bar Board

Flat, crisp tostada shells with cooked Mexican chorizo, refried beans, Chihuahua cheese, Cotija, lettuce, tomatoes, avocado, crema and salsa. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 tostada shells, stacked flat
• For the chorizo (in a bowl): 12 oz fresh Mexican-style pork chorizo, casings removed
• 1 can (16 oz) refried beans, in a bowl
• 8 oz Chihuahua cheese (a block), sliced (about 16 slices)
• 6 oz Cotija (a wedge), left whole
• 1/4 head iceberg lettuce, finely shredded (about 3 oz)
• 22 cherry tomatoes, halved (44 halves)
• 1 avocado, sliced
• 2 limes, cut into 8 wedges
• 1/2 cup Mexican crema or sour cream, in a small bowl
• 1/2 cup salsa, in a small bowl

How to make it

1. Cook the chorizo in a skillet over medium heat, breaking it up, until browned and 160°F, then spoon it into a bowl.
2. Heat the beans in a small saucepan over low heat, stirring occasionally, until hot, then spoon them into a bowl.
3. Build the board. Set the chorizo, beans, crema and salsa bowls on the board and stack the tostada shells flat beside them.
4. Shingle the Chihuahua slices, add the Cotija wedge, and fill in with the lettuce, tomatoes, avocado and lime wedges.
5. Tostadas are crisp, so everyone spreads a thin layer of beans first, then piles on chorizo, cheese and toppings.

Where to get it

Tostada shells (flat, crisp corn tortillas) are near the taco shells, and Mexican crema is in the Hispanic dairy section. Fresh Mexican-style chorizo is in the meat case, sold in links or tubes; it is raw and must be cooked.

Mexican-inspired nacho, queso and dip boards

11. Queso Dip Charcuterie Board

A bowl of warm queso in the middle with dry chorizo, salami, pepper jack, Monterey Jack, tortilla chips, grapes, tomatoes and pickled jalapeños around it. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 jar (15 oz) queso dip, in a bowl
• 6 oz dry-cured Spanish-style chorizo, sliced (about 30 slices)
• 6 oz sliced hard salami (about 24 slices), folded
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 8 oz Monterey Jack (a block), sliced (about 28 slices)
• 20 tortilla chips
• 12 oz green grapes
• 12 cherry tomatoes
• 20 pickled jalapeño slices, in a small bowl
• 1 1/2 oz roasted pepitas

How to make it

1. Warm the queso as the jar's label directs, then pour it into a bowl.
2. Set it in the middle of the board with the jalapeño bowl beside it.
3. Fan the chorizo and fold the salami into rows on both sides of the queso.
4. Shingle the Monterey Jack slices and stack the pepper jack cubes.
5. Fill the gaps with chips, grapes, tomatoes and pepitas.
6. If the queso thickens as it sits, microwave it for 30 seconds and stir.

Where to get it

Jarred queso dip is in the chip aisle near the salsa. Queso dip is a Tex-Mex favorite; in Mexico, melted cheese dishes like queso fundido are more common.

12. Build-Your-Own Nacho Board

Chips, warm queso and cooked Mexican chorizo with guacamole, pico de gallo, pepper jack, Cotija, salami, olives and jalapeños, so everyone builds a plate of nachos. Serves 8.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 40 tortilla chips (from a 13 oz bag; keep the rest to refill)
• For the chorizo (in a bowl): 12 oz fresh Mexican-style pork chorizo, casings removed
• 1 jar (15 oz) queso dip, in a bowl
• 1 cup guacamole, in a bowl
• 1 cup pico de gallo, in a bowl
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 8 oz Cotija (a wedge), left whole
• 4 oz sliced hard salami (about 16 slices), folded
• 12 pickled jalapeño slices
• 2 oz sliced black olives
• 2 limes, cut into 8 wedges

How to make it

1. Cook the chorizo in a skillet over medium heat, breaking it up, until browned and 160°F, then spoon it into a bowl.
2. Warm the queso as the jar's label directs, then pour it into a bowl.
3. Build the board. Set the chorizo, queso, guacamole and pico de gallo bowls across the board.
4. Pile the chips in two or three big groups between the bowls.
5. Add the pepper jack cubes, the Cotija wedge, the folded salami, the jalapeños, olives and lime wedges in the gaps.
6. Everyone builds nachos on their own plate: chips, then queso and chorizo, then the toppings.

My recommendation: Add something sour or briny, like cornichons, pickled onions or olives. A little acidity cuts through rich meat and cheese and keeps the board from feeling heavy.

Where to get it

Pico de gallo (fresh chopped tomato salsa) is in the produce section or the deli case.

13. Guacamole Charcuterie Board

A big bowl of homemade guacamole surrounded by dry chorizo, salami, pepper jack, queso fresco, chips, crackers, mango, grapes and tomatoes. Serves 6.

What's on the board

• 1 round board, about 16 inches across
• For the guacamole (in a bowl): 3 ripe avocados, 2 tbsp lime juice, 1/2 tsp salt, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro and 1 small jalapeño, seeded and minced
• 5 oz dry-cured Spanish-style chorizo, sliced (about 24 slices)
• 2 oz sliced hard salami (about 8 slices), folded
• 8 oz pepper jack (a block), sliced (about 14 slices)
• 10 oz queso fresco (a round), left whole
• 15 tortilla chips
• 14 round crackers
• 12 cherry tomatoes
• 1 mango, sliced (about 12 slices), sprinkled with 1 tsp chile-lime seasoning
• 12 oz red grapes
• 1/2 cup salsa, in a small bowl

How to make it

1. Make the guacamole. Halve and pit the avocados and scoop them into a bowl.
2. Mash them with the lime juice and salt, leaving some chunks, then stir in the onion, cilantro and jalapeño.
3. Make it right before serving so it stays bright green.
4. Build the board. Set the guacamole in the middle and the salsa bowl near one corner, with the queso fresco round on the other side.
5. Fan the chorizo and fold the salami in winding rows, and shingle the pepper jack slices.
6. Fill in with the mango, grapes, tomatoes, chips and crackers.

14. Queso Fundido Board

A skillet of melted Oaxaca and Chihuahua cheese with cooked Mexican chorizo, the bubbling centerpiece of a board with tortillas, chips, salami, pepper jack, radishes and grapes. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches, plus a trivet for the skillet
• For the queso fundido (in an 8-inch cast-iron skillet): 8 oz fresh Mexican-style pork chorizo, casings removed, 1/2 small white onion, minced, 6 oz shredded Oaxaca cheese and 6 oz shredded Chihuahua cheese
• 8 small (6-inch) flour tortillas
• 16 tortilla chips
• 5 oz sliced hard salami (about 20 slices), folded
• 6 oz pepper jack (a block), cubed (about 16 cubes)
• 6 radishes, halved (12 halves)
• 12 oz red grapes
• 2 limes, cut into 8 wedges
• 1/2 cup salsa verde, in a small bowl

How to make it

1. Heat the oven to 425°F.
2. Cook the chorizo. Brown the chorizo in the cast-iron skillet over medium-high heat, breaking it into small pieces, then add the onion and cook until it is translucent and the chorizo reaches 160°F.
3. Drain off the extra fat and spread the chorizo evenly over the bottom of the skillet.
4. Add the cheese. Cover the chorizo with the Oaxaca and Chihuahua cheese.
5. Bake 6 to 8 minutes, until it is hot and bubbly and the cheese is fully melted.
6. Warm the tortillas in a dry skillet over medium-high heat for 10 to 15 seconds on the first side and 5 to 10 seconds on the second, or microwave 4 to 6 at a time between damp paper towels for 30 to 45 seconds.
7. Stack them flat in a clean kitchen towel so they stay soft.
8. Build the board. Set a trivet in the middle of the board and the hot skillet on it, with the handle turned to the side; use an oven mitt, because the handle stays hot.
9. Stack the tortillas flat beside it and fill in with the chips, salami, pepper jack, radishes, grapes, lime wedges and salsa verde.

Where to get it

Oaxaca and Chihuahua cheese are in the Hispanic cheese section; Monterey Jack works for either one.

15. Quesadilla Charcuterie Board

Golden Oaxaca cheese quesadilla wedges with dry chorizo, salami, pepper jack, grapes, tomatoes, guacamole, salsa and sour cream. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• For 18 quesadilla wedges: 6 flour tortillas (8-inch), 12 oz Oaxaca cheese, pulled into shreds, and 1 tbsp vegetable oil for the pan
• 4 oz dry-cured Spanish-style chorizo, sliced (about 20 slices)
• 4 oz sliced hard salami (about 16 slices), folded
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 12 oz red grapes
• 16 cherry tomatoes
• 1/2 cup guacamole, in a small bowl
• 1/2 cup salsa, in a small bowl
• 1/2 cup sour cream, in a small bowl

How to make it

1. Pull the Oaxaca cheese apart into thin shreds.
2. Cook the quesadillas. Heat a large skillet over medium heat and lightly coat it with oil.
3. Sprinkle about 2 oz of cheese over half of each tortilla and fold it into a half circle.
4. Cook the quesadillas two at a time for about 2 minutes per side, until golden brown and the cheese has melted.
5. Cut each quesadilla into 3 wedges.
6. Build the board. Set the three bowls on the board and shingle the quesadilla wedges in two curving rows.
7. Fan the chorizo, fold the salami, and fill in with the pepper jack cubes, grapes and tomatoes.

Where to get it

Oaxaca cheese is in the Hispanic cheese section; it melts like mozzarella, which works too.

Mexican dessert charcuterie boards

16. Mexican Dessert Charcuterie Board

Mexican wedding cookies, cajeta wafers, peanut mazapán and wedges of Mexican chocolate with strawberries, mango, grapes and a bowl of dulce de leche for dipping. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 16 Mexican wedding cookies (polvorones)
• 24 cajeta-filled wafers (obleas)
• 8 Mexican peanut candies (mazapán)
• 3 oz Mexican chocolate (1 disk), broken into 8 wedges
• 12 strawberries
• 1 mango, cut into 12 spears, sprinkled with 1 tsp chile-lime seasoning
• 12 oz red grapes
• 1 1/2 oz pecan halves
• 1/2 cup dulce de leche, in a small bowl

How to make it

1. Set the dulce de leche bowl on the board with a small spoon.
2. Shingle the wedding cookies in two curving rows and stack the wafers beside them.
3. Group the mazapán and the chocolate wedges in two spots each.
4. Fill in with the strawberries, the mango spears, grapes and pecans.

Where to get it

Obleas, mazapán and Mexican chocolate disks are in the Hispanic foods aisle, and Mexican wedding cookies are in some bakery sections; stock varies, so shortbread cookies and a bar of dark chocolate work too. Mexican chocolate is grainy and spiced with cinnamon; it is made for hot chocolate, but small pieces are nice on a board.

17. Churro Board with Mexican Chocolate Sauce

Cinnamon sugar churros with a cinnamon-steeped chocolate sauce, dulce de leche, strawberries, raspberries, pineapple and almonds. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 10 frozen churros, plus the cinnamon sugar from the box (or 1/4 cup sugar mixed with 1 tsp ground cinnamon)
• For the Mexican-style chocolate sauce (in two small bowls): 1/2 cup heavy cream, 2 cinnamon sticks and 4 oz semisweet chocolate, finely chopped
• 1/2 cup dulce de leche, in a small bowl
• 10 strawberries
• 6 oz raspberries
• 8 oz fresh pineapple chunks (about 16)
• 1 1/2 oz roasted almonds

How to make it

1. Make the chocolate sauce. Heat the cream and cinnamon sticks in a small saucepan over medium heat until they just reach a boil, then take the pan off the heat and let it steep 15 minutes.
2. Discard the cinnamon sticks, bring the cream back to a simmer and pour it over the chopped chocolate in a heatproof bowl.
3. Let it stand 5 minutes, then stir until completely melted and smooth.
4. Bake the churros as the box directs, then roll them in the cinnamon sugar and let them cool for 5 minutes.
5. Build the board. Set the chocolate sauce and dulce de leche bowls on the board and lay the churros in two neat rows.
6. Fill in with the strawberries, raspberries, pineapple and almonds.

Why it works: Cinnamon sugar churros dipped in dulce de leche lean very sweet, which is why tart raspberries help keep things bright.

Where to get it

Frozen churros are in the freezer aisle near the frozen desserts; dulce de leche comes in jars or cans in the Hispanic foods aisle or near the sweetened condensed milk.

18. Cinnamon Tortilla Crisp and Fruit Salsa Board

Homemade cinnamon sugar tortilla crisps for scooping a bright fruit salsa and dulce de leche, with berries, Mexican chocolate and pecans. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• For about 48 cinnamon tortilla crisps: 6 flour tortillas (8-inch), 2 tbsp butter, melted, 3 tbsp sugar and 2 tsp ground cinnamon
• For the fruit salsa (in a bowl): 8 strawberries, 1 mango and 2 kiwis, finely diced, tossed with 1 tbsp lime juice and 1 tbsp honey
• 1/2 cup dulce de leche, in a small bowl
• 10 strawberries
• 6 oz raspberries
• 3 oz Mexican chocolate (1 disk), broken into 8 wedges
• 1 1/2 oz pecan halves

How to make it

1. Heat the oven to 350°F and stir the sugar and cinnamon together.
2. Cut each tortilla into 8 wedges and spread them in a single layer on two baking sheets.
3. Brush the tops with the melted butter and sprinkle them with the cinnamon sugar.
4. Bake 8 to 12 minutes, watching closely, until the edges look dry and crisp; they crisp up more as they cool.
5. Let them cool on the pans.
6. Make the fruit salsa right before serving: dice the strawberries, mango and kiwis and toss them with the lime juice and honey.
7. Build the board. Set the fruit salsa and dulce de leche bowls on the board, shingle the crisps in rows around them, and fill in with the strawberries, raspberries, chocolate wedges and pecans.

19. Pan Dulce and Mexican Hot Chocolate Board

Conchas and pig-shaped marranito cookies from the Mexican bakery with powdery polvorones, Mexican chocolate, fruit and cajeta, served with mugs of Mexican hot chocolate. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 conchas (Mexican sweet bread), cut in half (12 halves)
• 5 marranitos (pig-shaped molasses cookies)
• 6 polvorones (Mexican wedding cookies)
• 3 oz Mexican chocolate (1 disk), broken into 8 wedges
• 8 strawberries
• 12 oz red grapes
• 1 1/2 oz pecan halves
• 1/2 cup cajeta, in a small bowl
• For 8 mugs of hot chocolate (on the side): Mexican chocolate disks and milk, in the amounts the package directs

How to make it

1. Set the cajeta bowl on the board with a small spoon.
2. Lay the concha halves in two groups and shingle the marranitos in a row and pile the polvorones beside them.
3. Fill in with the strawberries, grapes, chocolate wedges and pecans.
4. Make Mexican hot chocolate with the chocolate disks and milk as the package directs, and serve it in mugs beside the board.

Where to get it

Conchas and marranitos are sold at Mexican bakeries (panaderías) and in some grocery bakery sections; stock varies, so brioche rolls and molasses cookies work too. Cajeta (goat's milk caramel) and Mexican chocolate disks are in the Hispanic foods aisle.

How to make a Mexican charcuterie board

1. Set the bowls first. Salsa, guacamole and pickled jalapeños in small bowls, spread apart, give the board its shape.
2. Add two or three Mexican cheeses. A wedge of Cotija, a round of queso fresco and sliced Chihuahua or Oaxaca, plus cubed pepper jack for a little heat.
3. Add a cured meat. Dry-cured Spanish-style chorizo slices like salami and is ready to eat; fresh Mexican chorizo is raw and has to be cooked first. Hard salami fills in well.
4. Add the crunch. Tortilla chips and a few crackers along the edges, and chicharrones if you like them.
5. Fill the gaps with mango sprinkled with chile-lime seasoning, grapes, lime wedges and roasted pepitas until almost no board shows.

Want a classic European board too? See our Italian charcuterie board ideas. Short on time? Try our easy charcuterie board ideas.

Mexican charcuterie board FAQ

What goes on a Mexican charcuterie board?

Start with Mexican cheeses such as Cotija, queso fresco, Oaxaca and Chihuahua, plus pepper jack or Monterey Jack. Add a cured meat like dry-cured Spanish-style chorizo or salami, tortilla chips and a few crackers, then salsa, guacamole, pickled jalapeños, mango with chile-lime seasoning, grapes and roasted pepitas to fill the gaps.

What is the difference between Mexican chorizo and Spanish chorizo?

Spanish chorizo is a dry-cured sausage seasoned with smoked paprika, so it is ready to eat and slices like salami for a board. Mexican chorizo is a fresh, raw pork sausage seasoned with chiles and vinegar, so cook it until it reaches 160°F before serving (USDA FSIS).

What are the best Mexican cheeses for a cheese board?

Cotija is firm, salty and crumbly. Queso fresco is fresh, soft and mild, and panela is similar but holds its shape when sliced. Oaxaca is a stretched cheese wound into a ball that pulls apart into strings, and Chihuahua is a mild, buttery cheese that slices neatly. Pepper jack and Monterey Jack are American cheeses that fit the flavors well.

How do you make a taco charcuterie board?

Put a bowl of taco meat, shredded chicken or carnitas in the middle, stack the tortillas flat beside it, and surround them with shredded cheese, sliced pepper jack, lettuce, tomatoes, avocado, lime wedges, pickled jalapeños and two or three salsas. Keep extra meat on the stove over low heat so it stays hot (140°F or above), and refill the bowl as it empties.

How far ahead can you make a Mexican charcuterie board?

Build the meat, cheese and fruit up to 3 hours ahead, cover it and keep it in the fridge. Add the chips, guacamole and anything hot right before serving, and don't leave the board out more than 2 hours (USDA FSIS).

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