ALAMOSA — When Jason Gonzales decided to open a restaurant, he had a vision that went far beyond top-tier food and drinks.  

He envisioned something top notch. High quality.  He wanted to create a legacy of sorts, something that would not just be a source of revenue for one of his three daughters who wants to be a dentist someday but a gathering place of joy and fun and belonging to benefit the community where he’s lived his entire life.  

And…he wanted it to somehow include “Lucha Libre”, a century old form of professional wrestling unique to Mexico and famous for colorful, iconic masks worn by the wrestlers, fast maneuvers and “high flying techniques” that are as acrobatic as they are athletic.  

If that sounds like an eclectic vision, it is. Gonzales is an eclectic guy, having spent ten years in law enforcement, followed by 19 years with Xcel’s emergency gas response team all while also managing UFC fighters and promoting UFC fights. 

Knowing that ahead of time made it hard to predict what the environment of the restaurant would be like. 

“That happens a lot,” Gonzales says, smiling. “I get a lot of business from people who are charging their EVS and they come into the restaurant like… ‘what is this place’?”  

But, once inside, all reluctance vanishes immediately. 

Lucha’s Cantina and Speakeasy is located in what was, for decades, the Alamosa Lumber Yard. After it had been sitting vacant for several years, Gonzales bought the 1940s Sixth Street adobe and immediately started renovations, all of which he did himself.  

The preserved exterior of the building is warm, welcoming, updated with modern, interesting signage and landscaping. Ample parking is a plus. But that’s just a preview of what’s inside. 

Dark green walls contrast beautifully with the wooden floor, wooden tables and the remarkable bar that is as extraordinarily stocked as it is beautiful.  

The place broadcasts a design that was well thought out, striking a good balance between a modern, well-run restaurant while embracing the elegant retro style of a high-quality speakeasy.  

The lighting and vibrancy of colors also provides just the right atmosphere for the beautifully framed artwork on the walls depicting some of Mexico’s most famous Luchadores (Lucha Libre fighters). 

But all of that is just the backdrop for a menu that, GonzaleS says, “will always be just one page” and boasts dishes made with only the best USDA certified Angus beef – fresh never frozen – and fresh vegetables. The burgers are made with ground chuck and sirloin as are the tacos. Burritos – including vegan and vegan tacos, tortas, chicken and shrimp are also on the menu along with an impressive salad bar. 

“We’re also a steakhouse,” Gonzales says, as Lucha’s serves steak starting at 3:00 in the afternoon.  “This is one place during the day and another place at night,” he says.  

But that’s not all.  

Gonzales is working in partnership with lifelong friend Louis Smith Chavez.  Years ago, Chavez left the Valley and moved to the west coast where, for decades, he was truly a master maker of craft cocktails, working in some of the finest restaurants in California. 

Seeking a slower pace of life, Smith Chavez returned to Alamosa where he started working with Gonzales, and a look at the menu shows the enormous impact he has had.  

Each one of the 14 craft cocktails are original with ingredients he makes himself – each and every time. From the tortillas he “burns” to make the salt that goes on the rim of a margarita to the intricate hours-long process involved in making “Escuela Vieja” – a version of an Old Fashioned using Al pastor fat washed bourbon, mezcal, grilled (by Smith Chavez) pineapple, tamarindo, orange and tiki bitters to the highly popular Paloma Aclarado – the “clarified milk punch” made of tequila, rhubarb, grapefruit, lime and milk clarification - the craft cocktails are unlike anything to be found in the area.   

For those who would prefer beer, Lucha’s also stocks a good selection of top quality brews. 

And, for those who can’t or don’t drink alcohol or students from ASU who are increasingly interested in coming to Lucha’s, Smith Chavez is also creating a selection of craft mocktails that will soon be on the menu. 

Smith Chavez also leads a team that is making Lucha’s what it is, including staff that have been carefully chosen to work well together while providing high quality service to patrons. In addition to teaching several of the staff to do what he does, he also provides expertise on restaurant management learned – again – from spending decades on the staff of five star restaurants. 

But that’s still not all. 

Gonzales is completely committed to Lucha’s Cantina and Speakeasy serving as a gathering place for people who want to engage in doing something fun while enjoying excellent food and various beverages. 

Inside the restaurant, there are “bar” games like trivia or bingo. Karaoke is coming within the next few weeks. In the near future, there will be classes teaching country western dancing and Cuban salsa. 

In the fenced-in area outside, several cornhole games are set up. Within a few weeks, there will be places to throw horseshoes. A place to play volleyball is a possibility in the future. And, in another example of his careful thinking through the details, Gonzales has even set up shaded “kennels” where, while their humans are having a good time at Lucha’s, they can stay in a cool outside kennel instead of the family car.  

And, finally, in a further sign of his commitment, Gonzales sponsored an MMA event where all proceeds went to support the Adams State University wrestling team. Creating a place for students that’s welcoming, fun and actually brings them into town is another priority.  

Lucha’s Cantina and Speakeasy is clearly Gonzales’ vision in action, and it’s still evolving, as was discovered during an interview with the Valley Courier at 8:30 on a Wednesday night. 

The interview was delayed for a short while, not because the place was surprisingly busy for the middle of the week but because Gonzales was deep in a conversation with two customers about what they would like to see added to the restaurant.  

“I ask them what they like and what they don’t like,” he says. “I want them to be honest, and I listen to what they say. I trust the process.” He pauses and then smiles. “And I think the process is working.”