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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.


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.

aervana art 2


 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 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

Click here to buy now


Click here to see
a preview of the book




Salsa Fresca

This refreshing sauce can be as mild or as hot as you like, depending on the chiles used.  Any leftovers of this sauce can be added to guacamole, made into salad dressing or chile con queso, and can be frozen for up to 4 months for later use in cooked dishes.

Yield:  1-1/2 to 2 cups

1 large fresh tomato, finely chopped
1/2 cup finely chopped onion, or 2 scallions with tops included
4 green chiles, parched, peeled and chopped, or 4 ounces of canned chopped green chiles (or 2 to
4 fresh jalapenos, finely minced)
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons coarsely chopped cilantro (optional)

1. Combine all ingredients; allow to marinate for at least 15 minutes.  Sauce keeps for 1 week when refrigerated.

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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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