Swaying palms, wellness initiatives, inventive cuisine and high-design villas—Acre has it all.
Surrounded by palms, the main pool is at the center of the property.
Away from the glitz of Los Cabos’ bread-and-butter all-inclusive resorts, up a sandy trail and tucked among the desert cactuses and jagged mountain peaks, is a verdant sanctuary— an escape of the first order. It’s undeniably beautiful here: The palms stand at attention; the hibiscus trees distill a sweetness in the air. Reality a distant memory, I arrive at Acre, the jewel of San Jose del Cabo.
It’s a fortuitous time to experience this slice of Mexican heaven. With the early summer crowd yet to descend, Acre is a destination all its own—always comfortably populated, never crowded. Along a winding concrete path with palms and mango groves to the left and papaya and banana trees to the right, my concierge escorts me to my villa.
A new, private pool will be built to accompany the forthcoming villas.
Behind the heavy gate, through the front courtyard is a dream vacation retreat. If Acre is an oasis in the Baja California desert, my villa is an island of clean, modernistic design. The property counts 12 treehouses, towering romantic getaways for hotel guests; six two- and three-bedroom villas ruled by fractional ownership; and, soon, 15 additional homesites that, like the villas, will be available for shared-deed ownership, beginning with two-week options.
There are several options for private dining at Acre.
Inside, I’m struck by the restraint in the design, which is used, of course, to masterful effect. Every door and window opens to let the temperate outdoors in, with the sun bathing each room in a soft, golden glow. Rammed earth (a sturdy alternative to concrete) is a highlight in the interiors—a material I spy throughout Acre to stunning, cohesive design effect— with accents of wood, calming gray tones and blackened steel. The terraces are the star of this show, with comfortable outdoor seating on all levels. From afternoons spent lounging around the private dipping pool to coffee enjoyed on the primary bedroom’s patio to cocktails sipped on the rooftop deck at sunset, every square inch is intuitively used.
The villas boast two or three bedrooms.
The new villas—concepted by Mexico City-based architect Hector Esrawe—will no doubt follow suit. Centered on an emerald-hued pool (for the owners’ exclusive use), the homes have recently broken ground. It follows Acre’s mission, he says, “of creating the perfect destination, a lush paradise, a playground, a place based on a community that reflects a vision that integrates nature and hospitality in a holistic way—a vision that understands the relation of food, land, sustainability and leisure as ingredients for a unique and sophisticated experience. ... We aim with this new phase a project that merges and blurs with the land to create a new expression in dialogue with it.”
Villas are available for fractional ownership. A dipping pool inside a villa terrace is shown here.
Beyond its thoughtful accommodations, Acre’s programming shines, and I intend to soak in all this south-of-the-border haven has to offer. I sip palomas by the pool; pet puppies at the on-site dog rescue; spot goats and bunnies at the pet sanctuary; greet Burrito the donkey, also a rescue; taste the property’s namesake mezcal; peruse boutique Bichi and skincare sanctuary Madre Luna; and slip into a state of ultimate Zen thanks to a treehouse massage. Plus, there are soon to come horseback trail rides, fitness classes, art and ceramic classes, and more—not to mention the world-class cuisine.
In the kitchen at Acre bar and restaurant.
With two on-property restaurants, as well as private dining options available, the food here is a revelation. At casual spot Fausto’s, chef Luis Ayala’s savory dishes and sweet pastries are a treat. Don’t skip the babka brioche French toast— the buttery cinnamon bread with berry-lemon compote is a stunning combination.
At Acre bar and restaurant, chef Larbi Dahrouch brings his global influence to the plate in a show of culinary feats. Born in Morocco, raised in France and a two-decade alum of Los Cabos kitchens, Dahrouch’s deft hand mixes ingredients from the world over in the most intriguing ways. That he sources an abundance of his herbs and produce from the on-site gardens adds a superior level of flavor. (The gardens are also open to owners to harvest their own produce to cook in their comfortably appointed villa kitchens.) I’ll be reminiscing about the butternut squash pasta with foie gras, pine nuts and truffle sauce for the foreseeable.
After days spent lazing by the pool, taking in refreshing displays of architecture and interior design, and indulging in meals for the memory book, reluctantly, I leave Acre behind. But this is a second home I know I’ll return to before long.