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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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Chile-Seared Salmon with Sweet Pear Pineapple Salsa


Chile Seared SalmonChiles love salmon – they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds just the right complement.

Yield: 2 servings

1 Tablespoon ground mild red chile

1 teaspoon sugar

½ teaspoon salt, plus more for sprinkling

¾ pound fresh salmon filled

1 Tablespoon vegetable oil (optional)

1 cup Sweet Pear Pineapple Salsa

1. In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon..

2. Sprinkle salt in a heavy, seasoned skilled (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.

3. Saute the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.

Sweet Pear Pineapple Salsa

Yield: about 2 ½ cups


1 d’Anjou or Bartlett pear, peeled, cored and diced

1 8-ounce can crushed pineapple, drained

1 cup dried cranberries or Craisins

½ teaspoon crushed red pequin quebrado, or more to taste

1. In a non-reactive bowl, combine the pear, pineapple, cranberries and chile. Allow to stand for at least 10 minutes before serving.

PER SERVING:  Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.

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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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