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For those looking to eat locally and sustainably on vacation, Acre in San Jose del Cabo is the perfect choice for vacationers heading to Baja California Sur. The new eatery, which opened in fall 2015 and spans 25 acres, offers global cuisine that uses local ingredients from Acre’s own farm and surrounding San Jose del Cabo farms. All meals are made with fresh, organic produce — in fact, sometimes ingredients come from no further than 200 feet away.
Even the restaurant itself was built with natural resources. Acre’s walls were made by compressing the surrounding earth; its shade structures were created from the branches of local pau d’arco trees; and its furniture, dishware, lighting and accessories are all locally sourced.
Acre’s menu is divided up into three categories: starters, “Earth” and “Sea/Land.” The restaurant boasts entrees such as wood-fire carrots, tenderfoot goat belly and kabocha squash agnolotti, dreamed up by Acre’s executive chefs, Kevin Luzande and Oscar Torres.
Acre’s Cocktail Bar also takes a holistic approach and offers up small batches of spirits rarely found outside of Mexico. Acre’s general manager and cocktail program designer, Danielle Tatarin, traveled throughout the Mexico for two years to source obscure spirits and ingredients for the cocktail bar.
Acre is open Wednesdays, Thursdays and Sundays from 5 p.m. to 10 p.m., and 5 p.m. to 12 a.m. on Fridays and Saturdays. The restaurant is closed on Tuesdays.
The restaurant and cocktail bar is just part of the first phase of transforming Acre’s 25-acre property into a fully fledged eco-friendly hot spot with more farmland, event space and even 12 treehouses. For Acre and its guests, food is just the beginning.