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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.

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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

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Quinoa with Cumin

Many years ago, when I shared a podium with a professional from the Rodale Institute who was talking about future grains and new forms of old forgotten ones, he introduced quinoa. Since then I have become especially fond of it with spicy dishes

Yield: 4 to 6 servings

1-1/4 cups quinoa or quinoa mixed with lentils
1 Tablespoon good-quality olive oil, preferably Spanish
1 cup chopped onion
2 carrots, washed, unpeeled and chopped medium-fine
1-2/3 cups chicken broth
½ teaspoon salt
1 teaspoon ground cumin
2 to 3 tablespoons coarsely chopped flat-leaf parsley

1. Preheat grill to medium-hot or 400F (205C) if not already hot; it can be a stamp fire—after the flare-up stage has passed. Place oil in a 4- to 5-quart heavy pot, then add onion and carrots. Cook on grill or on stovetop, stirring occasionally, until soft, 7 to 10 minutes.

2. Using a very fine sieve, rinse quinoa in hot water about 1 minute. Add quinoa to pot and immediately add broth, salt and cumin. Stir well, cover and cook 15 minutes, turning heat to low or, if on a grill, setting to side away from direct heat. Stir and cook until done as desired, adding hot water as necessary to keep the grain from sticking.

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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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