El Trompo

⚠️ Risks & cross-contamination

• The restaurant is not dedicated gluten-free, which inherently preserves some cross-contamination risk in theory.
• Positive signs include separate taco station practices described by some diners, clearly labeled GF items on the menu, and a willingness to adjust non-GF items to be GF in at least some cases.
• Conversely, there is at least one account from about a year ago noting that all tacos were cooked on the same grill with flour tortillas and that the grill wasn’t cleaned between orders, which is a significant cross-contact risk if not mitigated consistently.
• Overall, there is a mix of protective practices and risk factors. Recent testimonials lean toward safety when due diligence is done, but the absence of a dedicated GF facility means ongoing vigilance is required.