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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


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"   will be 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




Homemade Vanilla Ice Cream

We have the Aztecs to thank for chipotle chiles.  With their spicy, smoky taste, they are delicious combined with cinnamon in this dish.  Serve them with grilled Jicama for crunch, whipped sweet potatoes with carrots, and a spinach salad for a meal fine enough for company.  This is a “Sunday Best” recipe.

Yield:  4 servings
Cooking time:  16 minutes

2 dried Chipotle Chiles, reconstituted, or 1 teaspon Chipotle Chile powder
4 cloves garlic, minced
¼ cup honey
1½ teaspoons ground cinnamon
1 tablespoon ground pure mild red chile
 4 pork loin chops (1 inch thick), trimmed of excess fat
4 cinnamon sticks
4 slices Jicama, each ¼ inch thick 

1. In a shallow bowl, combine the drained chiles, garlic, honey, ground cinnamon, and ground chile.  Add enough chipotle cooking liquid to make a thick paste.  Marinate for 10 to 15 minutes.

2. Preheat the grill, stovetop grill, or a large, heavy, seasoned skillet to medium high.  Grill the chops for 8 minutes per side.  At the same time and on the same surface, grill the Jicama until it is slightly edged with brown on each side.  To serve, top each chop with a cinnamon stick.  Overlap each chop with a slice of the grilled Jicama.

PER SERVING:  Calories 281, Protein 25 g, Carbohydrates 20 g, Fiber 1 g, Fat 11 g, Saturated Fat 4 g, Cholesterol 70 mg, Sodium 53 mg.

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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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