Ultimate Grazing-Table & DIY Taco Bar

Line a table with charcuterie, cheeses, and a build-your-own taco spread so the crew can snack all night without missing a single story.

Difficulty

Easy

Time needed

90-minute setup

Est. cost

$25–40 per guest

Guest Count

Any Size

Materials Needed

8-ft folding table + kraft-paper runner

Wooden boards, slate slabs, small bowls

Cured meats, assorted cheeses, olives, nuts

Fresh tortillas (corn + flour) kept warm

Fillings: citrus pork carnitas, chipotle chicken, black-bean & sweet-potato

Toppings: diced onion, cilantro, avocado, pickled jalapeños, lime wedges

Queso, salsa roja, smoky chipotle crema

Food-safe labels or mini chalkboards

Tongs, taco holders, plenty of napkins

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Cover table with kraft paper; sketch quick arrows (“Start here”) to guide flow.

Arrange boards down the center—meats and cheeses first, carbs and dips close by.

Set tortillas in a towel-lined slow cooker on LOW to stay steamy.

Keep hot fillings in chafers; rotate fresh trays every 30 min.

Refill small bowls of toppings and chips as they dip below half.

Pre-slice cheeses so no one fights the rind while holding a drink.

Add a vegetarian filling—roasted veggies in adobo keeps herbivores happy.

Snap a photo before guests arrive; the table will empty fast.

Cost Breakdown

$25–40 per guest

Estimated total cost

Materials$40-70

Tools/Supplies$10-30

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