Molcajete Mexican Restaurant

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which increases cross-contamination risk for a celiac diner.
• Some items may be prepared with gluten-containing ingredients or in shared equipment; historical reports note significant risk if not carefully managed (e.g., flour tortillas used in place of corn tortillas in some orders).
• Certain items commonly offered at Mexican restaurants (like tortilla chips and crispy taco shells) are not gluten-free due to fryer or preparation methods.
• Positive anecdotes exist (staff awareness and glove changes), but these do not eliminate the structural risk of cross-contact.