Red and Green

Make your Christmas Eve meal more colorful with this zingy salad

Make this a tasty new Christmas Eve tradition.

Photo courtesy of Modelo

Green bean casserole has its place, but consider starting a new side dish tradition at your Christmas Eve table with this bright and flavorful salad.

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.

That includes the crunchy, citrusy Christmas Eve salad, plus green chile and cheese cornbread to serve with it.

Christmas Eve Salad
Serves 8

Ingredients

4 large beets, peeled
3 seedless oranges
5 tbsp. fresh lime juice
2 1/2 tbsp. fresh orange juice
1 tsp. sugar
1/2 tsp. salt
1/4 cup olive oil
1 medium (about 1 pound) jicama
10 romaine lettuce leaves, cut crosswise into thin slices
1/2 cup roasted, salted peanuts

Directions

Boil beets in a large pot until a knife inserted in the beet comes out easily, about 30 minutes.
Drain, then cool under cold water. Cut beets into ¼-inch-thick slices. Cut slices into thick matchsticks. (This can be done
several days in advance; refrigerate tightly covered.)
Use a zester or vegetable peeler to remove the rind from 1 of the oranges; finely chop the rind.
Mix together the chopped orange rind, lime juice, orange juice, sugar, salt, and olive oil in a large bowl.
Pour over the beets and let stand for 1 hour.
Peel away the brown skin and fibrous exterior layer of the jicama (a small knife works best for this), slice into ¼-inch-thick small sticks.
Cut oranges into segments. Just before serving, add the jicama and most of the orange segments (save a few for garnish) to the beets; salt to taste.
Place lettuce on a serving platter, scoop the beet mixture into the center of lettuce, sprinkle with the peanuts and reserved orange segments, and serve.

See the Green Chile and Cheese Cornbread recipe, and sort through all of Modelo's original beer cocktails and authentic food recipes, by filtering your preferences here. Be sure to enjoy responsibly.

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

drinks promoted recipes holidays

Uptown seafood spot

Lively new seafood restaurant rides into prime Houston location

Buck & Rider seafood restaurant interior

Photo by Kevin Brost, courtesy of Hi Noon Hospitality

Buck & Rider's Scottsdale location offers a preview of the Houston interior

An Arizona-based seafood restaurant has set its sights on Houston. Buck & Rider is the latest addition to Central Park Post Oak, a 17-acre mixed-use development in the Galleria area.

Part of Hi Noon Hospitality, Buck & Rider is a seafood restaurant with three locations in Arizona — Phoenix, North Scottsdale, and Gilbert — with an additional outpost coming soon to Naples, FL. It is known for its lively weekend brunch, daily happy hour, and globally-sourced seafood.

Ranked No. 16 on Yelp’s list of the top 20 oyster houses in America and Canada, meals at Buck & Rider could begin with cold seafood selections such as raw oysters, caviar, snow crab claws, or sushi. Entree choices include options such as shrimp scampi risotto, crab cakes, and daily fresh fish selections. To broaden its appeal, the restaurant also serves Black Angus steaks, pan-roasted chicken, and a burger.

Expected to open in fall 2027, the restaurant will occupy an approximately 9,300-square-foot, jewel box space at the corner of Ambassador Way and Post Oak Boulevard. It joins previously-announced restaurants: The Henry, the “ultimate neighborhood restaurant” from Arizona-based Fox Restaurant Concepts, and Sparrow Italia, an Italian steakhouse from Toca Madera owner Noble 33.

Central Park Post Oak Buck & Rider rendering Buck & Rider will occupy a jewel box space across from The Annie Cafe.Rendering by BOLDRVIZ

“Houston, similar to Phoenix, has a diverse and growing food scene. We’re excited to expand Buck & Rider to another coastal city, following our first opening outside of Arizona in Naples, Florida later this year,” Adam Strecker, CEO and founding partner of Hi Noon Hospitality, said in a statement. “Our expansion to Houston is a strategic growth initiative to bring our proven concept to another market that shares our values of quality, hospitality and coastal culture.”

Announced last year, Central Park Post Oak will consist of three buildings with a combined 1.2 million square feet of office space separated by a three-acre lawn. Houston-based real estate development firm Midway, working with real estate investment firms 3Edgewood and Parkway, is developing the property. Construction is expected to be completed in the fall of 2026 with the restaurants openings to follow.

"Buck & Rider's decision to establish its first Texas location at Central Park Post Oak reinforces the power of pairing premier office tenancy with destination dining," Midway executive vice president Clayton Freels said. "Together with The Henry and Sparrow Italia, Buck & Rider will create a dynamic collection of culinary-forward restaurants that serve office users, visitors, and the broader Uptown community."

Despite the recent closure of The Oceanaire in the Galleria, the area offers a number of seafood options, including Caracol, a Mexican seafood restaurant from James Beard Award winner Hugo Ortega; California-inspired seafood concept Balboa Surf Club; McCormick & Schmick's in Uptown Park; Willie G's Seafood at the Post Oak Hotel; and the recently-renovated steak and seafood restaurant Truluck's.

news-you-can-eat openings