Buffet Tamale Pie

Spinach and Corn Enchiladas

New Mexico Style Beef Tacos

Traditional Tamales with Red Chile Beef Filling

Enchilada Casserole

Order your fresh, pure chiles and spices NOW!

HALF PRICE SPECIAL

ON HOT AND MILD CHILES AND

Cumin and Mexican Oregano

Offer Good Until Saturday, March 9, at 12 midnight

ORDER NOW!

 OTOOr

 These books are availabe in 3 formats, softback, ebook or kindle.  Check out our new video on You Tube of the Best of Mexican cookbook.

EAT CHILES AT LEAST 24 OUT OF 30 DAYS FOR OPTIMUM HEALTH!

Have a great month!  JANE BUTEL

Jane's Message                                    March, 2013

With Spring just around the corner, I think hearty Tex-Mex cooking is a great hit! So instead of St. Patricks Day and Easter menus, I am sharing my favorite hearty traditional recipes—which are each so yummy for family dinners or parties.

Tex-Mex cooking has always been all about the combinations of beef, chile, tortillas and other favorite ingredients. After the Alamo, the early day Texans figured they needed help and more population to assist with defense whenever needed, so they decided to advertise free land in Texas in European newspapers. A number of German and British Islanders took them up on it and brought their cattle breeding herds with them. Soon they became over run with beef as there was no market for the cattle they were raising until the railroads were built. So the quick answer to the growing surplus was to eat lots of beef.

As soon as the rail heads were built, the famous cattle drives were developed to take the steers to market. However there was always beef aplenty-- yielding to the generous amount of beef in traditional Tex-Mex recipes—which were, by and large, European adaptations of Mexican and American Indian cooking.

I am on the lookout for the best Tex-Mex restaurants in America and will really love to hear of your favorites!

SPECIAL OFFER!!  To help with cooking my favorite, traditional Tex-Mex recipes—I am offering a weeklong 2 for 1 price on the 8 oz. and 1 pound bags of Mild and Hot chile as well as the traditional herbs to complement those dishes—our fresh, pure Mexican Oregano and Cumin.

Just to lighten the assortment of recipes, I am offering also a favorite vegetarian recipe--Spinach and Grilled Corn Enchiladas.

Get in on the Fun! Register Now for our April 20-22, 2012 Special Regional Mexican Cooking Weekend at our Bytes Special of 25% off or our--

Week Long Full Participation Cooking Class at our Early Bird 20% off Discount-----While There is Still Space! (Offer good until April 9, midnight.)

We still have a few openings in ourvery special "Best is the US" Regional Mexican cooking class (see above) April 20 - 22,2012 Weekend Cooking School and for our Week Long Cooking School set for April 21-26, 2013.  We are offering an Early Bird 20% off for our Week Long Class until March 9, midnight.

 You will have loads of fun cooking with chiles, learning hints, secrets and tips for Southwestern cooking while making tamales, sopaipillas, chile rellenos,  Flan and much, much more.  The complete menus are on my website under cooking schools, at www.janebutelcooking.com.

Register online or call me at 505-243-2622.     

 Check out our Calendar Dates for 2011 for our Week Long, Weekend Classes and our Northern New Mexico tour.

We will be adding more classes and tours.  So keep checking our home page at www.janebutelcooking.com.