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Cooking School

 Weekend Classes-

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

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

Day classes

The next class is our Taco-Mania class set for 6 PM.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 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.

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




Double Cilantro Roast Pork


This is a grand company dish with a most delightful flavor. Crushed cilantro (coriander) seeds make a crunchy, exotic-tasting coating for the pork; coarsely chopped fresh cilantro leaves blend with honey, caribe chile and lime juice for a marvelous sauce. And, because the roast is so easy to prepare, you’ll have plenty of time free for hosting your party. For an attractive presentation, surround the pork with capelin;drizzle some of the sauce over the pasta, resercving the rest to spoon over the meat at the table. A tartly dressed salad and perhaps a vegetable side dish nicely complete the meal.

Yield: 6 to 8 servings

Temperature: 400F to start

Time: 1 hour, 15 minutes plus 20 minutes for juices to settle

1/3 cup coriander seeds, crushed

1 ¼ cups fine dry bread crumbs

½ cup extra virgin olive oil*

1 teaspoon freshly cracked black pepper

¾ teaspoon salt (or to taste)

1, 3 lb. boneless pork loin roast

1 red bell pepper, cut in small squares

½ cup caribe chile

1 cup honey

½ cup fresh lime juice

¼ cup minced fresh cilantro

1. Combine coriander seeds, crumbs, oil (see note), black pepper and salt. Mix well. Then preheat oven to 400F. Lay pork roast out flat, inside (cut side) up. Place about 1/3 of the crumb mixture on the pork, evenly distributing it across the surface, then roll up the meat and tie securely in 2 or 3 places with kitchen cord.

2. Place roast, seam side down, on a rack in a shallow roating pan; coat with remaining crumb mixture. Roast 15 minutes; then reduce oven temperature to 325 F and roast I hour longer or until a meat thermometer inserted in center of the meat registers 170F.

3. Remove from oven; let stand about 20 minutes to let juices settle. Meanwhile, prepare the sauce: in a small saucepan, combine bell pepper, caribe, honey and lime juice. Cook, stirring often, about 15 minutes or until sauce is slightly thickened and looks somewhat glazed. Remove from heat and mix in cilantro. Serve sauce in a separate bowl to spoon over the meat.

Note: To reduce the amount of oil, you can reduce it by half or ¼ cup and then add water as needed to get a crust that holds together. The flavor will not be as rich and the meat will not be as moist and tender.

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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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