Via Real

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility; this increases the potential for cross-contact in preparation and cooking.
• A review mentions that chips were in a shared fryer, with an offer of corn tortillas as an alternative—this highlights a concrete cross-contamination risk in fry oil handling.
• External listings note that some patrons have found gluten-free options available and that staff can communicate with the kitchen, but findings are not universally conclusive.
• Overall, while there are accommodations and knowledgeable staff, the lack of a guaranteed gluten-free setup means continued risk for people with celiac disease.