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Jane Butel

Jane Butel
Did you know?

Jane recommends that everyone eat a good fat pinch of chile every day. At least. Why? “You will be amazingly more healthy,” she says, and the chiles will “ward off the ravages of stress-induced diseases.” 

Jane Butel
Jane's Featured Recipe
Chicken Chilaquiles con Salsa

Click here for recipe

Jane Butel is credited with starting the Tex-Mex mania when she first published cookbooks about New Mexican and American Mexican food in the 1960s. Her earliest book is called Favorite Mexican Foods and others include Jane Butel’s Southwestern Kitchen, Chili MadnessJane Butel’s Tex-Mex Cookbook, and Real Women Eat Chiles. With 22 books under her western belt with the silver-and-turquoise buckle, she most recently published Jane Butel's Best of Southwestern Grilling Meat, Poultry and Fish

 

Jane, the daughter and granddaughter of home economists, is an internationally recognized authority on the regional cooking of the American Southwest. As well as being a cookbook author, she is also a cooking teacher and television personality. Her television show, Jane Butel's Southwestern Kitchen, aired nationally on PBS for 8 years.

 

She has consulted with major restaurant chains such as Del Taco, El Torrito and Zona Rosa, as well as with luxury hotels. Jane is in the 31st year of operating her own cooking schools in various locations in New Mexico and Arizona. Jane's Cooking School specializes in week long and weekend full-participation classes on New Mexican, Southwestern cooking and Regional Mexican cooking.  She is known for her strength in teaching the techniques of cooking and the history of the dishes.  Bon Appetit magazine credits her Cooking School as the "Best in the U.S." vacation school. 

 

At her satellite Cooking School (which operated until 2008) in the award winning La Hacienda restaurant in the Fairmont Scottsdale Princess Resort in Scottsdale, AZ., she specialized in teaching favorite Regional Mexican dishes, simplified. The Schools have received rave reviews from the culinary press including being rated as one of the 10 best hotel cooking schools in the world by Gayot hotel rating service.

 

Jane is listed in Who's Who in American Women, Outstanding Young Women, and Platinum Who's Who and the World Who's Who. She is a member of the New York City chapter of Les Dames d'Escoffier and the International Association of Culinary Professionals among other affiliations.

 

Jane lives in New Mexico. Her website is www.janebutelcooking.com.

 

Latest Recipes

Fruit Tortilla Pizza

These are amazingly simple and they look elegant. The tortilla becomes the crust. Artfully arrange the fruit in a circular fashion as det...

(1 Votes)

Mango Salsa

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(1 Votes)

Chicken Chilaquiles con Salsa

Chilaquiles quickly become a favorite with most anyone who tries them. They are not as common in the United States as in Mexico, having o...

(1 Votes)

Chicken Chilaquiles con Salsa

The origins of this recipe are authentically Mayan. In a weeklong, full-participation course I developed for my New Mexican cooking schoo...

(1 Votes)

Basic Rub

Rubs have long been popular in the Southwest for applying to meats before grilling or roasting. There are many variations however, I thi...

(1 Votes)

Spinach and Corn Rolled Enchiladas

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(1 Votes)

Quesadillas

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(1 Votes)

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(1 Votes)

Berry Blast

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(1 Votes)

Terrific Scallop Tostada Salad

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(1 Votes)

Spicy Hot Chocolate Mousse

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(1 Votes)

Jalapeño Lime Creme Dressing

The combination of flavors is perfect for a wide range of salads as well as for a sauce to serve with meats or vegetables.

(1 Votes)

Spicy Cilantro Lime Dressing

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(1 Votes)

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(1 Votes)

Quick Cilantro Chicken

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(1 Votes)

Crumb-Coated Halibut with Tomatillo Salsa

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(1 Votes)

Tomatillo Salsa

Tomatillos, which are not related to tomatoes, have a fruity, fresh flavor that complements most any food or dish they accompany.

(1 Votes)

Chile-Sparked Sweet Potato Soup

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a li...

(1 Votes)

Baked Tortilla Shoestrings

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(1 Votes)

Chipotle and Roasted Garlic Mashed Potatoes

The rich flavors of the chipotle chiles overlaced with the roasted garlic are wonderful in mashed potatoes. Infusing the potatoes with bu...

(1 Votes)

Margaritas

Now America's favorite mixed drink, Margaritas can be made in numerous ways. Nothing, however, is better than the original Margarita made...

(1 Votes)

Sangria, New Mexican Style

This Sangria is much lighter than some versions made with brandies and stronger liquor combinations. This is a “Sunday Best” recipe.

(1 Votes)

Chilaquiles

Mexican homemakers and restaurateurs alike serve this dish when the inventory of leftover tortillas — fried or not — gets sizable. It’s v...

(1 Votes)

Parching Green Chiles

Green chiles freshly parched, or parched and frozen, are far superior to their canned equivalents. Canning always seems to impart a metal...

(1 Votes)

Bowl O’Red

The influence behind this recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it...

(1 Votes)

Bean & Bulgur Chili

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(1 Votes)

Chicken Mole

Mole sauce is a traditional combination of cinnamon, chocolate, and chiles. This recipe is from my aunt who lived in Monterey, Mexico, an...

(1 Votes)

Carne Adobo (Pork with Red Chile Sauce)

This is one of the best, if not the very best-tasting, pork creations from northern New Mexico. Traceable back to conquistador days, this...

(1 Votes)

Cazuela of Pork with Mussels and Clams Spanish Style

This flavorful casserole comes right from Spain but is adapted to the tastes of the American Southwest. It is a great dish for entertaini...

(1 Votes)

Peppered Rice

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(1 Votes)

Chili Burgers

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(1 Votes)

Southwestern Seafood Lasagne

Seafood combines amazingly well with tomatillos, cream, and green chiles.

(1 Votes)

Navajo Fry Bread

I have always believed that this bread inspired the seventeenth-century Spaniards who settled in Albuquerque, New Mexico to create sopaip...

(1 Votes)

Tequila Sunrise

Refreshing and thirst-quenching on a hot afternoon.

(1 Votes)

Cocoa, New Mexican Style

This tastes almost the same as Mexican hot chocolate made from the spiced chocolate rounds.

(1 Votes)

Chipotle Corn Chowder

When Tamara first made this soup and was so proud of it, she brought some to work. I really liked it! The smokiness of the chipotles pair...

(1 Votes)

Shrimp and Mesclun Salad with Spicy Crisp Pecans, Mango, and Gorgonzola

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(1 Votes)

Barbecue Rub

This rub is a long-time favorite in the South and West, and especially in Texas, for flavoring meat and vegetables for grilling. Stemming...

(1 Votes)

Tasty Tomato Taglierini

A totally sunny experience! The blissful flavor of sun-dried tomatoes is even more tempting when spiced.

(1 Votes)

Chile-Crusted Chorizo Quiche

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(1 Votes)

Chile-Seared Salmon

A dusting or rub of chile on salmon adds a wonderful flavor. Pan searing or grilling works equally well. If the weather is not conducive ...

(1 Votes)

San Francisco Sassy Scallops

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(1 Votes)

Secret Siamese Chicken

Chiles, fresh ginger, and garlic pack a powerful punch in this dish—yet the blend of flavors is surprisingly subtle. If possible, get the...

(1 Votes)

Hot Hot Oil

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(1 Votes)

Carne Abodaba with a Halo of Blue Cornbread

So luscious and unusual! This dish is pretty as picture, too, with tender pork strips in bright red chile sauce both filling and encircli...

(1 Votes)

My Favorite Lamb Curry with Condiments

I have worked to perfect this recipe for almost longer than I’d like to admit. I find this particular blend of flavors especially appeali...

(1 Votes)

Snappy Snow Peas

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(1 Votes)

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(1 Votes)

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(1 Votes)

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These simple, quick-to-prepare toasts have a rich flavor and are enhanced with a sprinkle of your favorite “hot stuff”. Save 25 calories ...

(1 Votes)

Chicken Rice Salad with Lime Cream Dressing

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(1 Votes)

Basic Red Chile Sauce

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(1 Votes)

Chile-Seared Salmon with Sweet Pear Pineapple Salsa

Chiles love salmon—they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds ...

(1 Votes)

Sweet Pear Pineapple Salsa

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(1 Votes)

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(1 Votes)

Southwestern Barbecue Pizza

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(1 Votes)

Chipotle-Teased Black Bean Pumpkin Soup

The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complemen...

(1 Votes)

Dried Chipotle Chile

You’ve got to give the Aztecs credit for chipotles—they are the spicy, subtly smoky red jalapeños that give this recipe a super punch. Th...

(1 Votes)

Grilled Las Cruces-Style Trout with Green Chile & Pecan Stuffing

Amazingly, all the ingredients for this dish are grown in New Mexico. The flavors blend well and complement grilled trout.

(1 Votes)

Grilled Peaches with Balsamic and Pepper Sauce

The ingredients here are most unlikely, but amazingly delightful when combined. You can substitute any cheese you like for the blue cheese.

(1 Votes)

Spicy Shrimp and Papaya Bites

These are light and easy, with a taste of the tropics. They are terrific for hot, steamy nights or before a Polynesian or even Asian menu...

(1 Votes)

Tortilla Toasts with Salsa-Marinated Mexican Caviar

These simple, quick-to-prepare toasts have rich flavor and are enhanced with a sprinkle of your favorite “hot stuff.” Save 25 calories of...

(1 Votes)

Quesadillas

Quesadillas are one of the most versatile of all light meals or appetizers. Restaurants in Old Mexico serve a much simpler version of que...

(1 Votes)

Grilled Chicken and Chard Salad

Grilled chicken breast is the darling of fast, low-fat meals. It is quick and easy to prepare and really stunning with the chard, which y...

(1 Votes)

Spinach, Shrimp, and Pear Salad with Piñons

The fresh, mellow flavor of pear is a wonderful alternative to the predictable mushrooms in a spinach salad! Shrimp and piñons add a flav...

(1 Votes)

Aztec Style Pork Chops

You’ve got to give the Aztecs credit for chipotles—they are the spicy, subtly smoky red jalapeños that give this recipe a super punch. Th...

(1 Votes)

Pollo Rellenos with Salsa Fresca

Relleno in Spanish means stuffed. Here, I have stuffed the chicken breasts with cheese and green chile, then coated them with a crispy co...

(1 Votes)

Pan Seared Tuna Steaks on Spinach a la Baja

Fresh tuna steaks are so good that they should only be subtly enhanced. This tease with orange and garlic is just perfect. Most people ag...

(1 Votes)

Crumb-Coated Halibut with Tomatillo Salsa

Halibut is such a yummy fish! Go for the steaks, which tend to be more moist and flavorful than the filets. The crumb coating keeps all t...

(1 Votes)

Tamale-Style Catfish

Catfish and corn are made for each other. Whether a cornmeal coating on the fish, hush puppies, or fresh corn salsa, they are all quite g...

(1 Votes)

Tortilla Pizzas

These are amazingly quick to make and can be cut into pieces for an appetizer. They offer flexibility in that you can use whatever toppin...

(1 Votes)

Speedy Shrimp Primavera

To save time with pasta dish preparation, cook lots of pasta whenever preparing it and freeze the unused portions in meal-size quantities...

(1 Votes)
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