Agave Bandido

⚠️ Risks & cross-contamination

• The venue is not a dedicated gluten-free facility, so cross-contamination is a theoretical risk.
• There are mixed signals about fryer practices: some diners reported a dedicated GF fryer, while others noted that fry oil use isn’t always exclusively GF. Staff checks with the kitchen were reported, which is positive, but consistency isn’t guaranteed from the evidence.
• The safest approach is to confirm current fryer practices and ingredient handling with staff at the time of visit, especially for items like chips and any dishes relying on fried components.