Todos Santos secluded coast hiding on Mexico Villa Santa Cruz Embrace its environment. The private Baja California Sur Hotel, with only 20 acres of 23 custom rooms, is filled with bright colors, vibrant flora and authentic local artwork, all a tribute to the surrounding landscape and culture. The thorny agave plants, maze-like landscaping and bright pink quintets fill the space between bright orange estate laid-back buildings while towering palm and citrus trees sway in a soft ocean breeze.
From the beginning, the hotel has been a love for Matt and Jessica Canepa. The couple met in Todos Santos in 2006 and eventually married in the beach town in 2009, a scenic land Matt bought a few years ago. Shortly after the wedding, they decided to start a new chapter as the hotel owner, and Villa Santa Cruz was born. “Matt originally bought the land in 2001 and absolutely nothing was there. He didn't even know what he should do,” Jessica told Observer. “He designed the main villa on cocktail napkins, so everything was created from scratch.”
Canepas are Californians, but they now live full-time in their homes, Contributing to the impossible sense of family, a sense of family that emanates from a small and dedicated team – Enjoy a warm smile and Homemade pastries and coffee are delivered to your doorstep every morning.
Uniquely decorated rooms allow you to customize your preferred level of privacy – for example, the beachfront tent places you directly on the beach, offering unparalleled sea views without seeing the soul. The rooftop villa is located more centrally around the Infinity Edge pool.
Although Villa Santa Cruz was originally a small bed and breakfast in 2011, the hotel has since expanded with the help of Canepas business partners Guillermo and Joyce Marrero. “Guillermo and Joyce came to the villa since 2015 and we really opened it up,” Jessica recalled. Shortly before the pandemic, the two couples decided to develop the property together. While global closures are not the most obvious source of inspiration, staff took advantage of downtime to start refurbishing and new additions, from the breeze’s Fireside Lounge to the tent’s beachfront suites and rooftop villas.
“In terms of architecture, this Tuscan-household combination, almost all furniture, sculptures, artworks and textiles were sourced by Joyce from different artisans in Guadalajara.” Now two saltwater pools, two on-site restaurants and home to rescue horse stables, Villa Santa Cruz has undergone a transformation because of its modest beginnings. However, the sprawling gardens and farms are the crown jewels of the property.
The neatly trimmed fields of aromatic lavender contrast with the orange estate in the background as the lilac purple buds sway in the coastal breeze, calling on the scene honey bees. Rowed into a row of fresh fruits, vegetables and herbs, from tomatoes, pumpkins to strawberries and pineapples, it takes up more than half a mile of space, promising a real farm-to-table experience for guests, locals and staff.
Strolling beside vibrant vegetation, bright green heads including bright lettuce and spiked onions, you are transported to lush garden oasis rather than the cactus-covered desert landscape in central Mexico. The hotel's newest restaurant, Caracara, is situated under a bohemian nest-like structure next to the garden, serves wood-burning pieces and pillow pizza, while the recently opened farm bar offers views of plants, produce and the sculptures covered by the towering bougainvillea. “Everything we do comes from the farm,” Jessica said. “It's really at the heart of our property and we've poured a lot of love into it since the pandemic.”
Born and raised in Mexico, Victoria Sánchez, Green Project Coordinator at Villa Santa Cruz, learns her passion for sustainability in the ins and outs of the local landscape. She was initially a receptionist at the hotel front desk and was then promoted to her current position in September 2024. Every day, Sánchez tours, checks in produce, sees what is ready to harvest and tries to protect the strawberries from hungry California quails, which she calls the “little devil.”
“Obviously, farm-to-tables are very popular as a marketing concept, but if you look at local ranches in Mexico, it's just our lifestyle,” Sánchez told Observer. Despite the seemingly dry desert terrain, Todos Santos is able to produce a variety of crops year-round. “I really believe anything here can grow here,” Sarenchis said. “It's amazing, but I've seen a lot of prosperity. There are veins of these waters underground that can make many different plants thrive; it's almost a miracle.” In the coming months, Sánchez plans to introduce the MILPA system to the farm, an ancient intercropping process that includes growing pumpkin, beans and corn to increase nitrogen and produce healthier soil.
One of Sánchez's favorite responsibilities is raising her bees. Located deep inside the farm, passing through a maze of a large number of agave plants, the three bees hives buzzing, waiting for Sánchez to bring the sugar water. “They teach me so much every day.” Sarenchis poured his homemade nectar directly into the bee box, and it poured out. “Each hive has its own personality. The last one is very cold, never rushing, always full of joy. But the first hive can be brave.” In addition to pollinating the garden and maintaining a healthy ecosystem, the bees produce fresh honey that can be used in various culinary concepts at Villa Santa Cruz. “Watch them bring me to the present,” Sanchez said. “If these tiny bees can work together and create so much kindness in nature, then we can, too.”
Country horses pass by beehives, facing an arena, saving horses and relaxing between horses. Opposite the horses, a small artificial lake with a dock and surrounding hammocks, offers a loneliness for guests seeking a quiet swimming. Guests who want to participate in the group experience can participate in a free alcohol-free production in the Palapa or the Fireside Lounge, yoga and sound bath under the rooftop Happy Hour.
By fall 2025, Villa Santa Cruz plans to open a wellness center and spa with a treatment room, gym, cold water and traditional temazcal. “At present, many spas are super high-tech, but our spas will remain very organic,” explains Jessica. “We really want our guests to feel connected to the land. We are also trying to work with a craftsman who can use our own lavender to make signature oils and skin care products.”
Even ordering a simple margarita at the farm bar creates an immersive experience as you drink the garden to the glass hotel while enjoying the colorful and vibrant decor. Every design detail of the farm, from the wicker arches to the hanging lanterns glowing at sunset, takes guests to a fairytale scene that feels the world away from the Sonoran Desert. “It's all about parenting – on hospitality and on the farm. Whenever you water, whenever you take something from the garden, it's about gratitude,” Sarenchez explained. “They always listen. It's just another language.”
