Lambert's of Taos

⚠️ Risks & cross-contamination

• The restaurant is not dedicated gluten-free, which introduces cross-contamination risk, particularly for items fried in shared equipment.
• While some diners report items being safely prepared and staff being knowledgeable, at least one account explicitly notes that a dish advertised as gluten-free was not celiac-safe due to fryers being non-dedicated.
• The presence of gluten-free labeling and staff diligence in many cases is encouraging, but the lack of a dedicated GF facility means ongoing vigilance is required for true celiac safety.