Gourmet Spa Cuisine Stimulates the Palette and Soothes the Soul

"My week here was magical! The food divine! The service - always with a smile radiating from the heart. I could taste in every bite the joy, love and harmony that went into preparing each dish. Presentation of the meals; innovation and beauty itself. I came here to be nurtured and taken care of and I felt the Universe conspiring with me in a big way to give just that at Present Moment. Every preference of mine has been met, and the loving attention bestowed upon me from each precious light has left me most grateful. I'll close with both belly and heart filled with love."
Namaste,
Jacquie Fox — 3/21/06

"Excellent and imaginative food made with love. All meals were delightful-loved the salads, juices.....and fell in love with the avocado soup! Keep it up!"
Jim — 12/05

"Thank you for your amazing culinary skills and for sharing your passion for food and its beautiful preparation. Every meal was created with love and a delightful combination of flavors. I appreciated your attention to detail and the personal touch you lent to the dining experience at Present Moment."
Deb — 12/05

With the extensive coastline of the Mexican Riviera, hundreds of different types of fish and shellfish contribute to the ocean's rich bounty. After the heavy rains of the summer and autumn seasons, the farmers harvest delicious crops of organic vegetables in a colorful array of tastes and textures. Combining only the freshest of Mother Nature's natural ingredients, the chef's of Present Moment's kitchen intertwine the heart and soul of Spa Cuisine to create dishes that linger both on the palette and on the mind. Imagine a forkful of robust Ensalada Bacalao; a vibrant plate of tangy Swordfish Escabeche with addictive crunchy tostones, the sumptuous flavor of plantain-crusted Mahimahi with a sweet and savory tropical salsa….all cooked to order. By using an extraordinary combination of local ingredients, our creative curiosity results in bringing you some of the most complex, tantalizing and memorable cuisine on the coast.

Your meal might be

First Course: Cracker Crusted Dorado Cake with wild sprouts and chile aioli.

Main Course: Sauteed Basil Prawn: White wine cream, roasted tomato, garlic, tempura leeks and saffron potato croquets.

Dessert: Petit Apple Crisp - goat's milk caramel, scratch granola and nutmeg whip cream.