My Account   |   View Cart

News And Events Title for Left

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




Cinnamon-Chocolate-Chile Ice Cream

Chile was a popular accent to chocolate for the ancient Aztecs. If they could not get cinnamon, which came from the Far East, then they settled for chile. Here we are using both chile and cinnamon for a double treat.

Chile and chocolate were made for each other. They both excite our endorphins—producing an inner glow like affect. So try it and enjoy it!

Yield: 1 ½ quarts

¾ cup water

¼ cup crushed caribe chiles

2/3 cup sugar

2, 3 inch cinnamon sticks—our Pecos Valley Mexican canela or cinnamon is the BEST!

12 ounces bitter sweet chocolate

3 cups whipping cream

3 eggs

1. Simmer the water with the chiles for about 20 minutes or until the flesh slips on the chile skin. Pour into strainer and rub the chile with a spoon to get the most possible pulp. Place the chile pulp back in the saucepan and add 1/3 cup sugar and the cinnamon sticks.

2. Boil for one minute, then remove from heat and allow to set for five minutes. Discard cinnamon sticks and add the chocolate, which is broken into chunks. Stir until the chocolate melts. (If necessary, return to heat to melt the chocolate.)

3. Warm cream in another saucepan. Beat the eggs with the remaining sugar only to dissolve the sugar. Beat in a little cream and continue adding cream until all is added, then add the entire egg mixture, and whisk well to mix Return to heat and cook and stir until the mixture is warm. Add the chocolate mixture, whisking to combine well. Place in a heatproof bowl and refrigerate until chilled.

4. Stir or whisk to mix well and add to an ice cream maker and freeze following the manufacturer’s instructions.

Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


Powered by FullPartner