Happy National Ice Cream Month! We're celebrating this year with a special paleta charcuterie board from our guest food blogger Denise Favela, HechoVistoComido.
This National Ice Cream Month my familia is commemorating it with a paleta charcuterie board to enjoy on warm summer afternoons. Yes, you read that correctly, a PALETA charcuterie board with mini paletas from La Michoacana.
I wanted to find a way where my familia could come together over a late afternoon snack, and paletas are the perfect treat for such an occasion! So, when my parents came to spend time in their LA home, I thought why not add La Michoacana’s mini paletas to a charcuterie board? With mini paletas as the central sweet treat on the board, we could enjoy both sweet and savory foods while we lounge on the front lawn.
My paleta charcuterie board was a hit! My parents and toddler devoured paletas as they feasted on other goodies on the board. Best of all, we bonded over laughs and a great snack.This paleta charcuterie board is a new summer snack tradition in our familia.
Tips For Creating Your Own Charcuterie Board
Choose a deep bowl that is 8 inches wide and 3.5 inches deep. Add a cup of water and put the bowl in the freezer.
Choose your favorite La Michoacana mini paletas.
Choose a board of your liking. Try to choose one that is large enough to build your board around your bowl.
Add fruits, vegetables, cold cuts, cheeses, and nuts to your liking. The possibilities are endless!
Add decorative florals or greens if you want to add color.
Add crackers or slices of your preferred bread.
Allow yourself the creative freedom to adorn your board.
Once complete, take out your bowl, add ice cubes, and add La Michoacana mini paletas. Put back in the freezer for about ten minutes before adding to your board and serving.
You can follow Denise and all of her delicious recipes on Instagram and Tik Tok. Denise Favela is a trained social scientist and graduate from the University of Southern California’s Politics and International Relations program whose work focuses on culture as a strategic point for immigrant political engagement.
Today, she uses her extensive research background, and longtime passion for Mexican gastronomy and history to share both traditional and nuanced Mexican dishes and their history. She is also a docent at La Plaza in Los Angeles program, Los Navegantes and recipe developer for Northgate Gonzalez Market