1. Warm tortillas in a dry skillet or oven and keep wrapped in a towel so they stay pliable.

2. Center the board with a bowl of elote dip; sprinkle with cotija and a pinch of tajín.

3. Add piles of tortilla chips and the warm tortillas around the dip for scooping.

4. Fill in with pico de gallo, chili-lime pepitas, and plenty of lime wedges.

5. Finish with cilantro leaves and a final dusting of tajín for color.