Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Taco Del Mar?

cyberprof

By cyberprof
in Gluten-Free Restaurants

Recommended Posts

cyberprof Enthusiast
cyberprof
Posted

Darn search function won

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyberprof Enthusiast
cyberprof
Posted
  • Author

Bump. Here's a link to their gluten-free site. Open Original Shared Link

Anyone?

~Laura

nannyb Rookie
nannyb
Posted

Laura

I eat at Taco Del Mar all the time. Have in at least five other cities as well. You need to watch them for the cross contamination issue but it is helpful that you can watch as they make the orders. I usually have them change their gloves and at least at the one near me they are happy to do so. If you have them heat a corn tortilla have them put it between two sheets of foil. They do make their flour quesadillas in the same warmer. But my son eats them all the time with no issues. I usually just get the baja bowl which is a burrito without the tortilla. It is one of the few places where the list of what you can't have is actually shorter than what you can.

If I am eating at a Taco Del Mar in another city I do have them verify that they are using ingredients from corporate and not substitutions.

We don't have a Chipoltle near here but I will have to give it a try sometime.

Enjoy, I don't know why Taco Del Mar doesn't get more ink since it is good food reasonably prices and have a good selection of options. Although I imagine there are some individual restaurants that would not be advisable to eat at most seem fairly decent.

cyberprof Enthusiast
cyberprof
Posted
  • Author
Laura

I eat at Taco Del Mar all the time. Have in at least five other cities as well. You need to watch them for the cross contamination issue but it is helpful that you can watch as they make the orders. I usually have them change their gloves and at least at the one near me they are happy to do so. If you have them heat a corn tortilla have them put it between two sheets of foil. They do make their flour quesadillas in the same warmer. But my son eats them all the time with no issues. I usually just get the baja bowl which is a burrito without the tortilla. It is one of the few places where the list of what you can't have is actually shorter than what you can.

If I am eating at a Taco Del Mar in another city I do have them verify that they are using ingredients from corporate and not substitutions.

We don't have a Chipoltle near here but I will have to give it a try sometime.

Enjoy, I don't know why Taco Del Mar doesn't get more ink since it is good food reasonably prices and have a good selection of options. Although I imagine there are some individual restaurants that would not be advisable to eat at most seem fairly decent.

NannyB- thanks! I'll try it.

~Laura

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748
    Alison A
    Newest Member
    Alison A
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...