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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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a preview of the book





Kids of all ages have always loved this dessert. It is so quick to create and you can substitute most any fresh fruit. Bananas are hard to beat and are always available.

Yield: 4 servings

Time: 15 minutes, maximum

4 scoops vanilla ice cream or frozen yogurt

4 bananas, slightly green and blemish free

2 Tablespoons butter

1 long strip of orange peel—at least 3 inches long

¼ cup light brown sugar

Several grates fresh nutmeg

¼ cup rum or brandy

1. Place a scoop of vanilla ice cream on a dessert plate and place in freezer. This can be done much earlier in the day or before serving dinner.

2. Peel the bananas, making sure to remove the strings and slice off the bottom tip. Slice each lengthwise and then slice each in half.

3. Heat butter in a large, flat skillet such as a sauté pan. Add orange peel to the pan. When butter has melted, add the bananas and cook about 2 minutes over medium high heat or until the bananas are light golden, then turn and sprinkle with the sugar and nutmeg.

1. Cook, spooning any liquid over the top of the bananas. Heat the rum or brandy slightly in a small pan or in a silver ladle and then quickly pour over the bananas and ignite with a match. Voila—it is always exciting to watch the flame. Serve immediately over the ice cream.

Note: Keep a lid handy in case the fire becomes too intense.

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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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