Going to Mexican restaurant with mainly Spanish speaking hosts, help!

[Victoria1234]

So my extended family that never ever remembers or maybe better yet, cares, that I have a gluten issue, has decided to go out to a mom and pop Mexican restaurant that I can't find on Find Me gluten-free app. (My mil is paying.. my immediate family never eats out!) The website menu says some things are gluten-free but I don't believe it. At least yet. So I tried to call and find out if they had a dedicated fryer for the tortilla chips. Well, not a soul spoke good English. So I couldn't ask any questions. 

Now, since reading this forum people keep talking about triumph dining cards... well I can't quite afford them at the moment. So I'm wondering if there's any write up that I can find on the internet in espanol that can help me out tomorrow? Something I could hand to the waiter to explain things? Or should I just pee off my extended family (my mil has already said how Great it is there's gluten-free items on their menu) and bring my own food? Do you guys think a plain salad would be "safe"? What would you all do?

fyi all that happens to me if I eat gluten, which hasn't happened in the past x number of years, is I get bad c. Not my normal c, but worse, lol. So there won't be any exciting mad rushes to the br if I did get glutened. So no one would notice any pain or outward signs that anything had happened.

thanks for any help!!!!!!

[Ennis-TX]

Half my family is Hispanic, I know that alot of  sauces, rice dishes, and in some cases even the beans will have flour added to them if hte cook thinks they need to be thickened. A mom and pop shop I imagine will do this like my grandma. Normally gluten free but sometimes just cause it is too runny....add a bit of flour. How they heat and work with tortillas, burritos, and what forms of enchiladas they use could be a concern. I am wondering if they use deep fryers or pan fryers for the chips....and do they do sopopiass? what about the empanadas, what base flour blend is used and do they use the same fryer or bake them.....so many variables. Might see about having someone transcribe a note for you. But the way a mom and pop shop is run by taste and improvisation I would just play it safe and bring your own Mexican food in a prep kit....I honestly invested in a nice take out meal prep kit on prime day for these kinds of occasions.

But I will admit you just gave me a great idea of making my flat bread recipe a bit thinner and cooking it longer for a tortilla and using 2 of them to make a quesadilla lol.

[Victoria1234]

  On 7/16/2017 at 12:37 AM, Ennis_TX said:

Half my family is Hispanic, I know that alot of  sauces, rice dishes, and in some cases even the beans will have flour added to them if hte cook thinks they need to be thickened. A mom and pop shop I imagine will do this like my grandma. Normally gluten free but sometimes just cause it is too runny....add a bit of flour. How they heat and work with tortillas, burritos, and what forms of enchiladas they use could be a concern. I am wondering if they use deep fryers or pan fryers for the chips....and do they do sopopiass? what about the empanadas, what base flour blend is used and do they use the same fryer or bake them.....so many variables. Might see about having someone transcribe a note for you. But the way a mom and pop shop is run by taste and improvisation I would just play it safe and bring your own Mexican food in a prep kit....I honestly invested in a nice take out meal prep kit on prime day for these kinds of occasions.

But I will admit you just gave me a great idea of making my flat bread recipe a bit thinner and cooking it longer for a tortilla and using 2 of them to make a quesadilla lol.

Expand Quote  

They say on the website everything is made to order and to expect a long wait time. So I assume you are correct in how they cook their food, to taste so to speak.

maybe you could mail me one of those quesadillas?

[cyclinglady]

 Here is a travel card.  

Open Original Shared Link