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Cooking School

 Weekend Classes-

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

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.

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


Next weekend class is April 17-19.  Register now to be sure and get in!

 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices and ingredients 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





(Mayan Roasted Vegetable Salsa)

This is a recipe that the chef of the Melia Mayan taught when we had a comparative week long cooking class comparing the differences of pre-Columbian and post-Columbian cuisine. It has the richness that roasting brings and has a quite distinctive flavor.

Yield: 3 cups

3 medium red-ripe tomatoes, well rinsed

1 large onion

2 large garlic cloves

1/4 teaspoon olive or vegetable oil

2 Tablespoons habanero chiles, minced or to taste—this amount will yield a hot salsa

1/3 cup fresh lime juice

1/2 cup cilantro, coarsely chopped

1/2 teaspoon salt or to taste

1. Preheat a comal, broiler or seasoned skillet and put in the tomatoes, that have been cored and an “x” cut into the bottom. Halve the onion and place on the grill along with the garlic, which is oiled and placed on a piece of foil or in a small pan. Place the chile on the grill as well. Grill each until charred. Peel, then coarsely chop the tomato, chop the onion and mince the garlic and chile.

2. Combine all, add salt and taste and adjust seasonings. Serve cool or warm as desired.

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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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