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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

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


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

aervana art 2


 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 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.

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




Homemade Strawberry Ice Cream

Yield: 1/2 gallon

16 to 20 ounces frozen strawberries, thawed or 1 pint fresh, stemmed, strawberries
1, 3-ounce package strawberry gelatin
1 cup boiling water
1 ½ cups sugar
2 eggs
2 cups milk
1 cup whipping cream

1. Prepare strawberries and set aside. Dissolve gelatin in water stirring until thoroughly dissolved.

2. Beat together eggs and sugar until fluffy and well mixed, using medium speed of an electric mixer. Add and blend in the milk and cream.

3. Combine egg and gelatin mixtures, mixing with an electric mixer until thoroughly blended.

4. Pour mixture into ice cream can and cool. Place the can in place in the ice cream freezer. Surround with layers of coarse salt and cracked ice, using eight parts ice to one part salt.

5. After ice cream is almost of desired firmness, add strawberries and allow to mix until fruit is thoroughly blended.

6. When ice cream is firm, pack it down and cover with the corked lid (cork keeps salt out of ice cream). Repack freezer, using four parts ice to one part salt—then cover with a heavy paper or cloth allowing to rest two to three hours.

Note: Any type of gelatin flavor or fruit can be substituted.

See the entire archive of Southwest Recipes

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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


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