La Cocina de Luz

The corn chips themselves are gluten‑free, but they are fried in a shared fryer that may also be used for wheat‑containing foods, creating a cross‑contamination risk; the cheese and guacamole are typically safe but could contain hidden gluten additives.

The tortilla chips are likely corn-based, but many commercial chips contain wheat flour or are fried in a shared fryer, which can introduce gluten cross‑contact. The guacamole itself is naturally gluten‑free, but shared prep surfaces add a small risk.

The quesadilla is typically made with a wheat flour tortilla and is prepared in a shared kitchen with shared grills and prep areas, creating a risk of gluten cross‑contamination.

The dish uses tortilla chips that are typically corn, but some restaurants use flour or mixed‑grain chips, and the shared fryer and prep area pose cross‑contamination risks despite a GF menu.

Although the waffle itself is made from gluten‑free blue corn, the shared fryer and prep areas create a risk of cross‑contact with wheat‑containing foods.

The omelet contains no obvious gluten ingredients, but the restaurant uses shared prep areas and a shared fryer, which can lead to cross‑contact with gluten‑containing foods.

Corn tortillas and the ranchero sauce are naturally gluten‑free, but the dish is prepared in a shared kitchen with a shared fryer and prep area, which poses a risk of cross‑contact with gluten‑containing foods.

Migas contains tortilla strips that may be made from corn (gluten‑free) or wheat flour, and it is prepared in a shared kitchen with a shared fryer, so cross‑contact with gluten‑containing foods is possible.

Oatmeal can be gluten‑free if made with certified GF oats, but in a shared kitchen with common prep surfaces and a shared fryer there is a risk of cross‑contact.

Seasonal fruit salad contains no gluten ingredients, but it is prepared in a shared kitchen where cross‑contact with gluten‑containing foods is possible.

Chocolate bars are often gluten‑free, but this restaurant uses shared prep areas and equipment, and the menu does not specify that this item is prepared on dedicated gluten‑free surfaces, so cross‑contamination is possible.

A cappuccino contains only espresso and steamed milk, which are naturally gluten‑free, but the shared espresso machine and milk frothing pitcher could have trace gluten from other menu items or cleaning residues.

Chai is generally gluten‑free, but the spice blend can contain hidden gluten (e.g., malt or barley) and the shared prep area raises cross‑contact risk.

Plain coffee beans are naturally gluten‑free, but the shared kitchen and grinder could introduce cross‑contact with gluten‑containing products.

Horchata is naturally gluten‑free, but the restaurant uses shared prep areas and equipment, so cross‑contact with gluten‑containing foods is possible.

Hibiscus tea is naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, so cross‑contact with gluten‑containing foods is possible.

Espresso and milk are naturally gluten‑free, but the shared kitchen and equipment (e.g., steam wand, milk pitcher) could introduce cross‑contact, especially if flavored syrups or other gluten‑containing items are used on the same equipment.

Unable to analyze — use caution and ask your server.

The burrito likely uses a flour tortilla, which contains gluten, and it is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.

All listed ingredients are naturally gluten‑free, but the restaurant uses a shared kitchen, prep area, and fryer, so cross‑contact with gluten‑containing foods is possible.

While beans and rice are naturally gluten‑free, the shared kitchen and prep areas mean the seasoning or cooking utensils could have been in contact with gluten, and the restaurant’s GF menu does not guarantee zero cross‑contact for this side.

Unable to analyze — use caution and ask your server.

The restaurant uses a shared kitchen and fryer, which raises cross‑contamination risk, and the taco shells could be flour‑based unless specifically requested as corn. While they have a GF menu, the item’s ingredients aren’t confirmed gluten‑free.

The soft taco likely uses a wheat flour tortilla and is prepared in a shared kitchen with shared fryers, creating a risk of gluten cross‑contamination even if a GF menu exists.