. .

News And Events Title for Left

Cooking School

 Weekend Classes-

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next class is our Taco-Mania class set for 6 PM.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

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.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Putting it UP!!

by Jane Butelâ„¢

Pickle making has always been great late summer fun!  Admittedly it is work, but the crispy, flavorful fresh tasting picles that result are so worth all the effort.   I have fond memories of making loads and loads of all kinds of pickles when I was a kid growing up on a Kansas farm.  (I did spend a great deal of time also with my Mexican aunt and in New Mexico also.)

My favorite was always the bread and butter pickle.  My Mother's recipe was always the best and we made dozens of jars every summer.  We also made dill, sweet and sometimes mustard pickles.  Yes,the bread and butter picles have always remained my super favorite and are a bit old fashioned.  That sweet, but not too sweet flavor is special in sandwich fillings, deviled eggs, meat and vegetable salads and all manner of good old fashioned American food. 

 Just last Sunday, my daughter Amy, her husband Steve and daughter Miri came over and we picked the golden delicious apples that were truly burdening my tree and made my Mother's Bread and Butter pickles.  We made a video of the steps and plan to place it on You Tube when we get a chance to get it edited.

These pickles were always served at Thanksgiving and all fine family gatherings.  When first made, I always remember my brother and I would loe to eat them on the always available homemade bread with freshly churned sweet butter and sliced tomatoes.  Probably sounds weird to you, but believe me, they were super delicious.

I am sharing our recipe with you and hope you enjoy making and eating them too.  When making pickles, it is important to know the following tips--

 -Use distilled water if you have hard water

 -Use good quality salt, such as pickling or kosher--the salt must be pure

 -Use a minimum of 4% acidity vinegar up to 6%.

 -Wash the jars well and boil them for a minimum of 5 minuts at a full roilling boil.

 -Use regulation caning jars, so that you can use sealable closures.

 Have a wonderful family pickling session!  The jars make great gifts.


•••••••Bread and butter pickes

Yield: 7 to 8 pints

3 qts. Thinly sliced cucumbers

4 medium onions, thinly sliced

1 bell pepper, cut in ¾’ cubes (3/4 cup)

¼ cup coarse salt

4 cups sugar

1 ¼ cups vinegar

1 Tablespoon, 1 ½ teaspoons mustard seed

½ teaspoon turmeric

1 ½ teaspoon celery seed

1. Combine all vegetables and salt. Cover with ice cubes and mix thoroughly. Let stand three hours. Drain well.

2. Combine other ingredients and pour over vegetables.

3. Bring to just boiling. Put in sterilized jars and seal. Chill before serving.


Here's to hot cooking and cook vacations,  Jane Butel


© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
info@janebutelcooking.com • Site Map My Account


Powered by Full Partner