El Camino

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility. That baseline means cross-contact risk can exist, particularly with fried items and shared kitchen processes.
• Some accounts emphasize separate fryers for GF chips; other accounts mention potential cross-contact risks in fryers or with tortilla types. A minority of reviews describe incidents where chips or fried items could cause symptoms, underscoring the importance of explicit, real-time communication with staff.
• There is evidence of a GF-checking system in operation—diners note that telling staff you are GF can trigger a safety workflow to prevent gluten from entering your dish. This is a strong safety signal, but it relies on consistent execution by staff and kitchen.