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 Weekend Classes-

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week-Long Class-

August 16-21, 2015

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


The August 16-21, 2015 is now half price.  First come, first served--few spaces available. 

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


All of our pure red chiles are now on sale at 25% off until August 7, 2015.

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

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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.


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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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This super-quick and easy recipe combines the flavors of the Southwest with a touch of Spain in the orange marmalade. Add any favorite rice dish, a fruit and green salad with a tart dressing and a bread or dessert for a very satisfying, yet easy dinner.

Yield: 2 to 4 servings

2/3 cup salsa, preferably a thick homemade one, such as Salsa Rojo featured in the picnic article or a thick commercial one with a tomato base.

2 Tablespoons orange marmalade

4 (1/2-inch-thick) loin pork chops, trimmed of excess fat

1. Combine 1/3 cup of the salsa with the marmalade in a shallow glass or stainless steel bowl. Place chops in bowl, pressing chops into the marinade and turning and pressing again. Let stand at room temperature at least 1 hour or cover and refrigerate overnight.

2. Preheat grill to medium-high or 450F (230C). Place rack 4 inches above heat. Remove chops from marinade, reserving marinade. Place chops on rack and spoon half of marinade over chops; reserve remaining marinade. Grill about 4 minutes. Turn and spoon remaining marinade over chops. Grill 4 minutes or until browned and centers are light pink or 160F (70C). Serve with remaining salsa.

Reprinted with permission from Jane Butel’s Southwestern Grill.

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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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