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February 10-12, 2017 

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

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Day classes

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

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

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.

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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.

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Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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
$12.95


NOW ON KINDLE FIRE
for $2.99

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GRILLED MEXICAN CORN

This is one of our family’s favorites. Whenever you have the grill hot and corn handy—do try this version of corn on the cob. The Mexicans like this with mayonnaise!

4 ears fresh corn, shucked
1 Tablespoon olive oil or enough for a very light brushing of oil
1 fresh lime, cut in wedges
1 Tablespoon crushed caribe chile

1. Lightly brush each ear of corn with olive oil. Then place on a grill rack over hot coals and cook, turning frequently. The ears should cook until all the kernels are lightly tanned on some of the edges. Do not over grill and dry out the corn.

2. The milk in the corn should be set when pierced with a fork, about 15 minutes. When done, serve each ear with 2 wedges of lime and serve the chile in a small bowl to be passed. To eat, squeeze lime juice over each ear and sprinkle with crushed chile to taste. Serve hot.

Note: Any leftovers can be used in salads, salsas such as the Peach and Grilled Corn in the Picnic story, succotash or other vegetable dishes. Freezes well in vapor proof packaging for up to 90 days.

Per Serving: Calories 103, Protein 3 g, Carbohydrates 19 g, Fiber 2 g, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg. (Analyzed without toppings)

Reprinted with permission from the Jane Butel’s Southwestern Quick & Easy Cookbook

 
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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  
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