Why Acre Resort Is One Of Cabo’s Most Exciting Culinary Destinations (2025)

Acre Resort doesn’t look like much until it suddenly does. One minute you’re bumping down a dirt road outside San José del Cabo, the next you’re in the middle of a modern jungle—part restaurant, part working farm, part design flex. It’s easy to get distracted by the treehouse rooms, striking architecture, and the weddings happening on property, but the exciting story is what’s coming out of the kitchen. Acre’s food and drink program earned a Green Michelin Star last year—a rare nod to sustainability in the region that speaks to the depth of its commitment.

The Farm Isn’t a Feature—It’s the Foundation

Nearly everything on the menu starts on-site. Acre’s 25-acre farm grows everything from guava and figs to heirloom tomatoes, chiles, and herbs—ingredients that shape the menu across the main restaurant, the bar, and even Fausto’s, the resort’s casual ramen-meets-breakfast spot near the entrance. Guests staying in the villas or haciendas can forage for their own use, but the real magic happens in the kitchen, where what’s ripe and ready guides the day’s offerings.

“We’re proud to source directly from the land we care for,” says restaurant manager Luis Murillo. “That connection informs every decision, from the soil to the table.” That connection also helped earn Acre its Green Star—the only one of its kind in the area—thanks to regenerative farming techniques, crop rotation, and a serious commitment to sustainability that goes well beyond buzzwords.

Coastal Ingredients, Clean Plates

Acre’s menu shifts with the season, but the focus stays the same: clean flavors, local ingredients, and dishes that look as good as they taste. The crispy rice bites set the tone—crackly, warm, and topped with cool slices of tuna and a pop of caviar. They’re elegant but approachable, like much of the menu. The soft shell crab taco follows with a hit of texture and brightness, the fried crab paired with just enough heat and citrus to keep things lively. Grilled octopus from the charcoal oven is deeply savory, smoky at the edges, and balanced with a splash of acidity. Every dish is carefully plated without feeling precious—bold, fresh, and built to let the ingredients lead.

The Acre Bar Program Starts in the Garden

The drinks don’t play second fiddle—they’re just as considered as what’s coming out of the kitchen. The garden-to-glass philosophy runs deep, with everything from zebra lemon leaves to Buddha’s hand and lemongrass pulled from just steps away. The Key Lime is a standout: made with Espadín mezcal, lemongrass cordial, and a cloud of coconut foam, it hits like dessert without the sugar—airy, bright, and cut through with citrus and smoke. Seasonal specials round out the list, like the Velocita, a savory mix of Patrón Cristalino, red fruits, and tomato water, and the Buddha Drop, which keeps things crisp with vodka, lemon leaf cordial, and dry vermouth.

There’s also a tasting room for La Tierra de Acre Mezcal, the resort’s own label, showcasing the earthy depth of small-batch agave. Earlier this spring, World Class Competition winner Francisco Vaccalluzzo led a bar takeover, but even without guest bartenders, the list stays sharp—balanced, refreshing, and always rooted in the landscape.

Brunch, Bubbles, and Baja Wines at Acre Resort

This season marks the return of brunch, featuring raw seafood stations and plenty of local sparkle. The wine list focuses on bottles from Valle de Guadalupe and California’s Central Coast—crisp whites, sparkling rosés, and light reds that play well with Baja’s sun and salt air.

Low-Key Luxury, High-Impact Hospitality

Acre Resort doesn’t scream luxury, and that’s the point. It’s laid back but locked in—focused on flavor, sustainability, and the kind of thoughtful hospitality that doesn’t need a spotlight to stand out. What’s happening here isn’t part of a trend; it’s the result of years spent investing in the land, the people, and the process. The Green Star might have come last year, but the philosophy behind it runs deep.