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Sustainable Eats in Breckenridge, CO: Lucha Colorado Cantina


It’s New Years week in a crowded ski town and I’m looking for a place to eat.  After a a mob scene at a kitchy mexican place and another mob scene at the local brew pub, we remembered a positive Yelp review for Lucha Colorado Cantina.  And we struck gold.

First off the place is warm and welcoming. No mobs, no ladies with fur coats, no pretense.  And although there were no tables the fabulous manager, Maggie from Philadelphia, took great care of us at the bar/open kitchen. And the bar was a great place to be.  We watched in amazement how the capable staff turned out dozens of burritos, platos, tacos, quesadillas and nachos each one more delicious looking than the next. When our shredded Colorado grass-fed brisket nachos and wild caught, sustainable mahi-mahi buritto bowl showed up we couldn’t have been more pleased.

Everything at Lucha is thoughtful. From the multitude of gluten-free options (everything on the menu can be made gluten-free except the flour tortillas) to the fresh, steroid-free, hormone free- Red Bird chicken to homemade salsas to the assertive lack of hydrogenated oils and lard, every aspect of Lucha was a home run. And I would be remiss if I forget to mention the all-natural, all-juice margaritas and the reasonably priced kids menu (burrito, luchita, nachos or quesadilla with a drink for $5.50).

And, to top it all off, Lucha has a take-out policy I have long extolled the virtures of: using sustainable to-go packaging and charging for it:

We use containers made of sugar cane and corn. They are compostable, recyclable, and expensive. Sometimes we charge a few extra dimes for to-go. Sorry.

Siting at the bar we met lifties and tourists and local business people. All coming together to eat healthy, fresh, simple, earth-friendly food. And we couldn’t have asked for more.

2 comments
  1. Richard

    Thanks for posting one for all of us omnivores. In your survey this year nearly 1/3 of readers responding were omnivore. Keep up the good work and remember who your readers are. ( I do eat my one day a week vegetarian.)

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