Located in the Heart of Downtown San José del Cabo, Historic Art District. Inside the Hotel El Encanto Suites & Spa. Beautiful Landscape, Organic Garden, Open Patio Area with a Chappell on the Background. You Have Breakfast, DeliMarket, Tapas and Restaurant Options to choose from, All Recipes are Designed by Executive Celebrity Chef Juan Eumir.
The concept of Spontaneous, cuisine defined as how to prepare a dish without apparently have a set recipe, this preparation is born of own natural momentum and without being suppressed or hindered by reason, also it is based upon the apparent availability of the ingredients in the fridge, in the pantry, in the garden and drawer species, local market or specific location. As if it were a work based on inspiration and mood of that particular time.
Actually my kitchen is defined as spontaneous, yet based on empirical observation and experiment in the kitchen. Result of teachers teaching the old school in my case my mother, and chefs who set the tone in my first steps in the world of gastronomy, spending long hours helping and learning the tricks of the culinary magic that only happens between wizards and witches, among grandmothers, mothers, sons.
Speaking of magic is interesting to note that the seasoning is also passed as an unwrapped gift, a gift without being required, just have it or you do not, and that in the end is what makes the difference between a dish with flavor and one without it.
Who is the audience for this?
That said, the Spontaneous Concept/Brand is aimed to inspire anyone who feels an interest in the kitchen who ever feels the anxiety of entering the world of tastes, smells, colors, textures displayed in any form that can be ingested. To all those people who somehow enjoy and feel proud to receive and respond to people, regardless of their social status, race or religious preference. To those entire innate hosts, to all those who just do not like to eat alone.
The Spontaneous Concept, objective is to bring out the cook in all of us, but do not pretend to invent anything new, do not intend to create a culinary trend, much less make my way in a fashion, as now seems to be the direction of the way eat. I bet more for good food, the perfect balance of flavors, the contrasts in textures, the balances of these same elements. In the kitchen for me there is no exact formula, much less a way of presenting something, if not all pretend otherwise giving vent to their intuitive side and choose what they dictate their palates.
However, it is noteworthy that it is necessary to utilize certain ancient and modern techniques at a time of preparation and cooking methods to obtain the desired results. The technique only improves and allows spontaneity and experience can join in perfect harmony, giving us as result a memorable dining experience.
Another important aspect to highlight is the use of traditional methods of food preservation, healing, smoked and other techniques that will be explained. Added to this is also intended to give practical advice to find substitutes for those needed in each recipe, making spontaneous turn based on what's at hand.
Products
Restaurant. A Tapas/Cocktail Bar that actually features food done the Spontaneous Way, 80 % of the recipes are born that day, just by picking the ingredients the customer wants without preparing it or without having a recipe on the menu.
Book. A Digital and printed practical manual where you can find not only the recipe, but also a dynamic and linked book that will lead you to other ideas of presentation.
Packaged Food. A Gourmet Line of Convenience products that where made Spontaneous and that have become favorites of Celebrities and real clients.
Own line of cooking products such as: cooking spices, rubs, salsas, dressings etc.
The concept of Spontaneous, cuisine defined as how to prepare a dish without apparently have a set recipe, this preparation is born of own natural momentum and without being suppressed or hindered by reason, also it is based upon the apparent availability of the ingredients in the fridge, in the pantry, in the garden and drawer species, local market or specific location. As if it were a work based on inspiration and mood of that particular time.
Actually my kitchen is defined as spontaneous, yet based on empirical observation and experiment in the kitchen. Result of teachers teaching the old school in my case my mother, and chefs who set the tone in my first steps in the world of gastronomy, spending long hours helping and learning the tricks of the culinary magic that only happens between wizards and witches, among grandmothers, mothers, sons.
Speaking of magic is interesting to note that the seasoning is also passed as an unwrapped gift, a gift without being required, just have it or you do not, and that in the end is what makes the difference between a dish with flavor and one without it.
Who is the audience for this?
That said, the Spontaneous Concept/Brand is aimed to inspire anyone who feels an interest in the kitchen who ever feels the anxiety of entering the world of tastes, smells, colors, textures displayed in any form that can be ingested. To all those people who somehow enjoy and feel proud to receive and respond to people, regardless of their social status, race or religious preference. To those entire innate hosts, to all those who just do not like to eat alone.
The Spontaneous Concept, objective is to bring out the cook in all of us, but do not pretend to invent anything new, do not intend to create a culinary trend, much less make my way in a fashion, as now seems to be the direction of the way eat. I bet more for good food, the perfect balance of flavors, the contrasts in textures, the balances of these same elements. In the kitchen for me there is no exact formula, much less a way of presenting something, if not all pretend otherwise giving vent to their intuitive side and choose what they dictate their palates.
However, it is noteworthy that it is necessary to utilize certain ancient and modern techniques at a time of preparation and cooking methods to obtain the desired results. The technique only improves and allows spontaneity and experience can join in perfect harmony, giving us as result a memorable dining experience.
Another important aspect to highlight is the use of traditional methods of food preservation, healing, smoked and other techniques that will be explained. Added to this is also intended to give practical advice to find substitutes for those needed in each recipe, making spontaneous turn based on what's at hand.
Products
Restaurant. A Tapas/Cocktail Bar that actually features food done the Spontaneous Way, 80 % of the recipes are born that day, just by picking the ingredients the customer wants without preparing it or without having a recipe on the menu.
Book. A Digital and printed practical manual where you can find not only the recipe, but also a dynamic and linked book that will lead you to other ideas of presentation.
Packaged Food. A Gourmet Line of Convenience products that where made Spontaneous and that have become favorites of Celebrities and real clients.
Own line of cooking products such as: cooking spices, rubs, salsas, dressings etc.