Restaurante José María

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility; cross-contamination risk is present by virtue of not having specialized equipment or processes described as dedicated for GF cooking.
• Historical concerns noted about bread/crumb exposure on the table.
• Past reports indicate some hesitation about verifying gluten-containing ingredients (e.g., soy sauce) with the kitchen, which could impact safety if not addressed during a visit.
• Some evidence suggests allergen labeling or ingredient transparency has improved over time, but attendees should still communicate clearly about celiac needs and confirm ingredients for each dish.