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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales.  Looking forward to seeing you then!

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.



 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, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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.

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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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