La Cara

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contact risk cannot be ruled out entirely.
• Positive signals include many GF items clearly labeled on the menu and staff who note celiac requirements to the kitchen.
• In at least one report, a dedicated fryer is mentioned, which could reduce risk for fried items; however, this is not stated as a universal practice for all fried foods.
• Overall, evidence points toward strong attention to gluten-free preparation, but the lack of a dedicated facility means ongoing caution remains prudent.