When Vancouver business partners Cameron Watt and Stuart McPherson decided to establish a resort in Los Cabos, Mexico, they faced a significant challenge: oceanfront property was far beyond their budget. Instead of giving up on their dream, these innovative Canadians discovered an alternative approach that would ultimately define their unique hospitality venture.
From Farmland to Oasis
More than a decade ago during a Christmas vacation, Watt and McPherson found themselves captivated by the stunning landscape where the desert meets the sea at the southern tip of the Baja California Peninsula. They spent months exploring the region by car, determined to find the perfect location for their vision despite financial constraints.
The entrepreneurs eventually discovered farmland in the foothills of San José del Cabo, approximately 45 minutes from the more famous Cabo San Lucas resorts. This location offered something unexpectedly valuable: an aquifer running directly beneath the property, creating lush conditions where plants could thrive naturally.
The Birth of Acre Resort
What emerged from this discovery is Acre Resort, a desert oasis that combines high-end amenities with what Watt describes as barefoot luxury. The property features 12 tree house accommodations nestled within a canopy of indigenous palm trees, along with jungle villas and private haciendas.
The resort's design capitalizes on its natural surroundings, with jaw-dropping landscapes filled with palms and cacti framing the entire property. Despite not having waterfront access, Acre Resort has turned its lush, jungle-like environment into its primary attraction.
Culinary Excellence in the Canopy
At the heart of the resort lies Acre Restaurant & Cocktail Bar, which has earned recognition from Michelin. The open-air dining space sits beneath palm trees, creating an enchanting atmosphere for guests and visitors alike.
Executive chef David Fajardo brings his passionate approach to the kitchen, stating First, I am an eater and then I am a cook. The restaurant operates on a true farm-to-table philosophy, sourcing ingredients directly from Acre Resort's working farm.
The menu features globally-inspired cuisine with Mexican influences, including popular dishes like:
- Baja sea bass ceviche
- Cheddar biscuits with honey butter
- Crispy rice bites
- Sushi-grade tuna and caviar
- Braised short rib
- Creamy citrus black truffle pasta
Craft cocktails complement the dining experience, which Fajardo describes as structured and scientific in its approach to flavor and presentation.
The success of Acre Resort demonstrates how Canadian entrepreneurs identified an opportunity in the competitive Los Cabos tourism market by embracing their property's natural advantages rather than competing directly with oceanfront establishments. Their innovative approach to luxury hospitality continues to attract visitors seeking unique experiences in Mexico's Baja California region.
