Otra

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility.
• The fryer is not clearly dedicated to gluten-free use, so cross-contamination with fried items (like chips) is a concern.
• Some dishes may be thickened with flour, and there are gluten-containing items on the menu.
• Servers have shown knowledge about gluten-free needs and cross-contamination, and substitutions (e.g., corn tortillas) are possible, but consistency across cooks isn’t guaranteed.
• A cautious approach (clear communication, and opting for non-fried, clearly GF components) is advisable if managing celiac disease.