El Charro Mexican Restaurant Alamosa

While the corn chips and salsa are naturally gluten‑free, the chips are fried in a shared fryer that may also be used for wheat‑based items, creating a cross‑contamination risk.

While refried beans and Spanish rice are naturally gluten‑free, the restaurant uses a shared kitchen and fryer, so there is a risk of cross‑contact from flour‑based items or shared cooking surfaces.

The restaurant uses a shared kitchen and fryer, so the corn tortillas and proteins could be exposed to gluten via cross‑contaminated oil or prep surfaces, and some protein sauces may contain hidden wheat.