Que Sazon South American Cuisine & Ceviche Bar

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, which inherently introduces ongoing cross-contamination risk.
• Fryer practices vary in reports: some guests describe plantains being fried first in a clean fryer to minimize cross-contact, while other notes indicate that corn chips or other fried items may still pose cross-contamination risks.
• One account explicitly notes that empanadas are not GF, highlighting that not all items on the menu are safe.
• As with many non-dedicated GF places, individual experiences may depend on how the kitchen handles frying, shared equipment, and dish customization on a given day.