February 13, 2016 one day full participation class only $100.00--first few registrations taken!
Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
Our Gift Boxes are a great present for most anyone anytime.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Jane Butel founded Pecos Valley Spice Co. (initially named Pecos River Spice Co.) in 1978 in Santa Fe, NM, later moving the business to New York City, NY. Tex-Mex, Inc. is a New Mexico Corporation and Jane Butel's Cooking School and the Spice business are divisions.
The Cooking School began as week long full participation classes in Santa Fe, NM in 1983, before relocating to Albuquerque. NM in 1993.
Prior to founding the Spice and Cooking School businesses, Jane Butel was a Corporate Marketing Executtive with four major corporations, ending with being the Corporate Vice President of Consumer Affairs and Marketing for American Express, Prior, she was the Director of Consumer Marketing for General Electric/Hotpoint, Manager of Consumer Affairs for Con Edison of New York City and Manager of the Home Service Department for Public Service Co. of New Mexico.
Her love of Southwestern and Mexican food began as a child, spending time with her Aunt and Uncle who managed a major government program in Mexico. Also, her maternal Grandmother, who was a graduate Home Economist, helped the native women of New Mexico in the early 1900's to create recipes from their culinary traditions; where prior no recipes existed.
This legacy, along with being a third generation Home Economist and continuous love of cooking led to her establishing these businesses.