Tacoria

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, so cross-contamination risk exists in principle.
• Fryer practices are not consistent across all accounts: some say chips are fried in a separate fryer, others indicate shared oil with gluten-containing items. One common theme is that staff and managers are described as being involved and proactive about allergy orders, but experiences vary.
• Some diners report that items labeled GF may still carry risk if not prepared with strict cross-contamination controls, so it’s wise to confirm with staff during ordering and, if possible, request dedicated preparation steps.