Plant-Based Mexican Fiesta Board

What's on the board

Amounts and prices for each item are in the book.

Why it works

The board works on hot, cool, sour and sweet. Creamy guacamole and cashew queso cool things down, jalapeños and Tajín heat them up, lime and pico de gallo keep every bite bright, and mango adds sweet relief.

Black bean dip and street corn make it filling, so it can stand in for dinner at a casual party. Use thick-cut chips that won't snap in the dips, and keep the guacamole covered until the last minute so it stays green.

Timeline

1. T–25 minMake or warm the cashew queso; char the corn in a hot pan.
2. T–15 minMake the guacamole and press plastic wrap onto its surface.
3. T–10 minFill bowls with the black bean dip, queso and pico de gallo; slice the mango.
4. T–5 minDust the mango and corn with Tajín; add the jalapeños and lime.
5. T–0Uncover the guacamole, pile in the chips and tostadas, top with cilantro.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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