LOS LOCOS

⚠️ Risks & cross-contamination

• No dedicated gluten-free facility: the restaurant is not labeled or described as dedicated gluten-free.
• Cross-contamination risk from frying: multiple recent notes indicate a shared fryer and potential contact with gluten-containing items. Some older feedback suggested there might be a designated fryer for chips in the past, but recent experiences contradict that, or remain ambiguous.
• Warming/handling practices: there are mentions of warming tortillas on clean pans and of labeling orders, which can reduce risk if consistently applied, but consistency across visits is not guaranteed based on the gathered experiences.
• Menu labeling vs. reality: while gluten-free items may be marked on menus, cross-contact remains a central concern due to equipment and preparation practices.