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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 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




Baked Potatoes Topped with Red Chili
and Fixin's 'n Mixin's

Sometimes the comforting taste of a fluffy baked potato topped with butter and the robust flavor of chili and toppings is just right for a light lunch or dinner.

Yield: 4 servings

4 large baking potatoes
4 Tablespoons, 2 teaspoons butter
1 cup red chili, any recipe, warmed
2 Tablespoons chopped green onions or Spanish onion
½ cup sour cream
½ cup grated cheddar or Jack and cheddar mix
¼ cup pickled or fresh jalapeno slices

1. Preheat the oven to 425 F. Meanwhile scrub potatoes, then butter each with ½ teaspoon butter and pierce two or three times with a sharp knife. Place them on a baking sheet and bake.

2. Bake until soft when pressed or about 45 minutes. Then slice lengthwise, top with butter and slice into each potato to enhance melting. Top with the chili, onion, sour cream, cheese and jalapeno—evenly dividing the toppings among the potatoes. Serve immediately.

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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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