Casa Pequena Taqueria

⚠️ Risks & cross-contamination

• The strongest safety signals come from the dedicated gluten-free facility and consistently GF kitchen, which substantially reduces cross-contamination risk.
• A potential caveat mentioned in some discussions is that plantains may be prepared elsewhere, which could introduce a cross-contact consideration for that specific item. Beyond that, the available evidence predominantly supports a low-risk, GF-only operation.
• Overall, there are no clearly stated safety gaps in the collected information; the pattern of recent positive feedback further lowers concern.