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    Here for the Snacks

    Start your football watch-party planning now with this colorful guacamole recipe

    CultureMap Create
    Feb 8, 2022 | 1:00 pm
    Guacamole with toasted walnuts
    Make this guacamole the star of your Super Bowl party.
    Photo courtesy of Modelo

    It's never to early to start planning your watching menu for the big football matchup. Even if your party might look a bit smaller this year, the snacks are still a big deal.

     

    Enter this toasty twist on traditional guacamole, which gets an extra boost of color from the fresh pomegranate seeds studded throughout.

     

    With the help of talented chefs and bartenders from around the world, Modelo Negra has crafted a selection of delicious dishes and beer cocktails that represent the very best flavors of Mexico and beyond.

     

    Here's how to make it:

     

     Guacamole with Toasted Walnuts and Pomegranate
     Serves 6

     

     Ingredients

     
       
    • 1 fresh poblano chile
    •  
    • 3/4 cup walnuts
    •  
    • 3 ripe medium-large avocados
    •  
    • 1/2 medium white onion, into 1/4-inch dice (1/3 cup)
    •  
    • 2 tbsp. chopped fresh flat-leaf parsley leaves
    •  
    • 2 tbsp. fresh lime juice
    •  
    • Salt
    •  
    • Seeds from 1/2 medium pomegranate, removed from pith (you need a generous 1/2 cup)
    •  
     

     Directions

     
       
    • Roast the poblano over an open flame or 4 inches below a broiler, turning regularly, until blackened all over (about 5 minutes for an open flame, 10 minutes for the broiler).
    •  
    • Place in a bowl, cover with a kitchen towel, and let cool until handleable.
    •  
    • Rub the blackened skin off the chile and pull out the stem and seed pod, chop into ¼-inch pieces.
    •  
    • Heat the oven to 325 degrees. Spread the walnuts on a baking sheet and bake them until toasty-aromatic, 8-10 minutes. Cool. Roughly chop about two-thirds of the walnuts, set the remainder aside for garnish.
    •  
    • Scrape the walnuts into a large bowl, along with the diced poblano.
    •  
    • Cut the avocados in half, scoop the flesh from each half into the bowl. With a potato masher, a large fork, or the back of a large spoon, coarsely mash the avocado with the poblano-walnut mixture.
    •  
    • Scoop the onion into a strainer, rinse under cold water, shake off the excess, and add to the avocado, along with the parsley and lime juice.
    •  
    • Stir to combine, then taste and season with salt, usually about 1 tsp.
    •  
    • Scrape the guacamole into a serving dish and sprinkle with the pomegranate seeds and remaining walnuts — and queso fresco, if you wish!
    •  
     

    Sort through all of Modelo's authentic food recipes and original beer cocktails by filtering your preferences here. Be sure to enjoy responsibly.

     

    ---

     

     Drink responsibly. Modelo Especial and Modelo Negra Beers. Imported by Crown Imports, Chicago, IL.

     
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    Vila Brazil to bring affordable Brazilian steakhouse to Cedar Hill

    Raven Jordan
    Jul 11, 2025 | 6:10 pm
    Side of meat
    Photo courtesy of Vila Brazil
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    A Brazilian steakhouse known for its low-for-steak prices is coming to Garland: Called Vila Brazil, it's part of a small local chain and will open in Cedar Hill, at 305 W. RM Rd. 1382 #316, in the former Crab & Bar space, in late 2025.

    Vila Brazil was founded by restaurateur Roberto de Sa, who opened the first location in Irving in 2011, as a home-grown rendition of churrascaria-type restaurants such as Fogo de Chao. A second location opened in Garland in 2024.

    According to co-owner Gabriel de Sa, the Cedar Hill location will feature the same menu, including rotating chef specials at the buffet.

    Vila Brazil features a lower-cost version of churrascaria, a Brazilian style of serving cuts of grilled meat from giant skewers onto diners’ plates. They offer eight cuts of meat including picanha steak, sirloin, chicken, lamb, and pork.

    There’s also a salad bar buffet featuring rice, salads, vegetables, and Brazilian-inspired dishes such as cheese bread rolls and cinnamon-grilled pineapple.

    Weekday lunch is $25 and dinner is $40 daily. For the buffet only, it’s $18-$21.

    They own other restaurants including VB's steakhouse in Arlington and Casa Pollastro, a Brazilian-Italian concept in North Dallas. But Gabriel says they take a different approach with Vila Brazil than some of the other more expensive churrascaria restaurants in town.

    "Instead we offer homemade food at an affordable price with great quality and flavor,” he says. "Our guests on average visit our store three times a month — much more frequently than your typical churrascaria."

    The Cedar Hill location will be fairly large, in a 6,528 square-foot space, with an approachable casual dining atmosphere.

    “We choose the Cedar Hill community for the same reason we opened in Garland, to serve an underserved community,” Gabriel says. “A fusion between a fast casual buffet and a Brazilian Churrascaria Vila Brazil is accessible to all members of the community with high value.”

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