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Cinco De Mayo Charcuterie Board

It's that time again. Time for another creative charcuterie board! And just in time for Cinco De Mayo! Cinco de Mayo is a celebration of Mexican heritage. Commemorating the date of the Mexican army's victory over France at the Battle of Puebla in 1862. Cinco de Mayo is not an official Mexican holiday and actually is celebrated more here in the states than in Mexico.


The U.S. celebration of the holiday began in California as an expression of solidarity with Mexico against the French. The holiday spread throughout the country and today is considered an opportunity to celebrate Mexican identity, promote cultural awareness, and build community.


For this amazing reason, we think it's a great opportunity to build a very Sabrosa(that means yummy) Mexican heritage-inspired charcuterie board for the occasion!


Unlike many nontraditional charcuterie boards we do, the great thing about a Cinco De Mayo board is that traditional Mexican foods are rich in all sorts of gourmet cheeses and craft meats.




Our focal points of these boards will be the dips. You may already be familiar with queso dip. But like most things here in the states, queso dip is one of those things that's been American-zied. Nacho cheese dip and the melted cheddar mozzarella mixes you get at restaurants are not truly Mexican. Surprise. Authentic Mexican melted cheeses are known as queso blanco or Queso fundido. We'll be using queso fundido because it has the word "fun" in it! ๐Ÿ˜… Too cheesy? Get it?๐Ÿ˜…๐Ÿ˜…. Ok we're done

But seriously, Queso fundido is the more flavorful Mexican cousin of queso blanco, usually served with grilled peppers folded throughout. This recipe also adds a little chorizo to elevate the dip to new heights! And if you are seriously looking to wow people take it a notch up and make it a Queso flameado. You guessed it, cheese flambรฉ! Setting the board first, of course, add a shot of tequila(85-100 proof or at least 50% alc) on top, gather everyone around, have the boomerangs ready, then toss a match!





This isn't necessarily for show. It also can be done to re-melt the cheese when it starts to cool and solidify. Serve in a small cast-iron skillet to give it a rustic feel.

Next up we will stack some tetelas oaxacas surrounding our queso. Tetelas are small triangular-shaped snacks made of corn masa and stuffed with retired beans then topped with, you guessed it, more Queso. Of course, you can add crumbles or salsa for extra flavor as well. Although beans are the more popular stuffing for tetelas, they can also be stuffed with other fillings like pork cracklings, mushrooms, and cheese, just to name a few.

Alternatively, for those not wanting bean stuffed chips, we will share the circle with some small crispy chalupas!

What is a chalupa? Chalupas can be found in the south of Mexico and is a crossover between tostadas and tacos. They are an iconic Poblano street food. Although the queso fundido will be our focal point, your chalupas will be the main charcuterie. They are a versatile airy blank slate that your guests will be able to top with other ingredients or just dip in your queso. So have plenty on standby!


After that, we can do rows of fresh sliced jalapeno to start our Mexican flag colors! Followed by some slices of Queso Panela.

Like most authentic Mexican cheeses, panela is a soft and white cheese. But it is made with skim milk and thus is firmer and considerably more flexible than its queso brethren. Panela can be easily cut but not crumbled. Panela cheese is slightly salty and is most often eaten alone or with other ingredients as a snack or an appetizer. Making it a great choice for our Mexican charcuterie.

Next up, we will lay out our red meats to finish up our flag colors. To contrast all these salty snacks, how about a true Mexican treat. Chamoy and tajin are some of the greatest Mexican secrets. When combined then tossed on mangoes you get the most amazing flavor known as mango con chile!

Finally, at the end of the board, we will do a mixture of mini tamales and cut elote aka Mexican street corn! Off to the side, you can have small bowls of salsa verde, sour cream, and pico de gallo to keep the Mexican flag theme going

Now we know this may seem like a lot of stuff for you to be making a simple cheese board. But here's a pro tip. The corn husk you will have leftover from your elote can also be used for your tamales. Also, the corn masa is enough to make several hundred chalupas and tetelas. So don't fret too much about all the ingredients because everything will eventually make everything else for you. Nothing goes to waste in Mexico.

So much goodness comes from our neighbors from the south it is no wonder we love celebrating the people and their culture! Hopefully, this charcuterie will be the perfect centerpiece for the festivities!





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