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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.


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.

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 Blog Updates

Recent video recipe:


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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




Frijoles Slaw

This is an especially attractive salad, when you serve it in a bowl of the cabbage leaves. It is also a delicious ingredient in burritos.

Yield: 8 servings

2 cups cooked pinto beans, well drained
3 ½ cups shredded red or white cabbage, reserving large outer leaves to create a bowl
1 large carrot, cut into thin strips with a vegetable peeler
½ cup minced Spanish onion
½ cup plain nonfat yogurt
½ cup Mayonnaise
¼ cup red tomato based salsa, any kind


1. At least 2 hours or up to 1 day before serving, combine beans, cabbage, carrot, and onion in a large bowl. Mix together mayonnaise, yogurt, and 2 tablespoons of the salsa in a small bowl.

2. Add the dressing to the vegetables and toss until the vegetables are well coated. Taste and adjust seasonings. Using the large outer leaves of the cabbage, place them in a salad bowl. Then place the slaw inside the outer leaves. Garnish top with remaining salsa.

3. Serve on chilled plates.

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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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