Jump to content

  • 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

Mexican Restaurants

mookie03

By mookie03
in Gluten-Free Restaurants

Recommended Posts

mookie03 Contributor
mookie03
Posted

Hey guys,

when i first went gluten-free i understood that mexican was generally a "safe" food to eat if you are dining out bc they dont use much wheat in their food. But i was just wondering how safe it is. I mean, i know eating out is always a risk, but do u guys find that the tortilla chips are generally safe? And what about seasoning/spices? I know i should always ask but i find it difficult often to communicate w/ people in mexican restaurants- "no wheat"- "NO MEAT???" :P

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

actually, I worry most about mexican restaurants. cross contamination of the chips can be a big problem if they fry their own, as well as dealing with even the corn tortillas being heated up on the same grill as the flour. beyond that, I'm concerned about the sauces - enchilada sauce and other thickened sauces can be made with wheat - and meat that's been marinates - it often has soy sauce. if I can get plain, unmarinated, grilled meat with fresh veggies, and think I can communicate the tortilla issue, then I feel safe-ish, but not totally.

nothungry Contributor
nothungry
Posted

I see that you are in NYC Mookie. Just north of Poughkeepsie in Tivoli there is an absolutely fabulous mexican restaurant, Santa Fe, that is part of the gluten free awareness program. It is a four star restaurant and almost their entire menu is gluten free. So, if you feel like taking a short drive upstate there is yummy mexican available.

Guest Rad
Guest Rad
Posted

The Southwest is the heart of Mexican food country. Am very partial to New Mexico with all its' mom and pop restaurants going back 3 or 4 generations. It's just normal here to go to Mexican restaurants at least twice a week, maybe more. New Mexico is the Land of Enchantment, but it's also the land of a wonderful variety of excellent restaurants. The first words I said when finding out I had Celiac Disease were: no more burritos, no more sopaipillas (puffed fryed bread with honey), no more Mexican beer. Guacamole should be okay with corn chips. Am looking in a cookbook, and tamales look okay, but asking would be a good idea. There are Mexican seafood restaurants. And just made my first batch of refried beans; definitely have some to work to do, to get even close to the locals for taste. Did have a Naturopath tell me recently I am sensitive to hot spices, so between the two allergies am pretty limited to the the guacamole, refried beans, mild huevos rancheros, corn chips and mild tacos. Also am worried about cross contamination. Have made my own tortillas before and will try it with the gluten free flour. Anyone traveling to New Mexico, let me know as I have a list of great restaurants and places to visit.

Buenos Dias . . .

Dianna

celiachap Apprentice
celiachap
Posted

I see that you are in NYC Mookie. Just north of Poughkeepsie in Tivoli there is an absolutely fabulous mexican restaurant, Santa Fe, that is part of the gluten free awareness program. It is a four star restaurant and almost their entire menu is gluten free. So, if you feel like taking a short drive upstate there is yummy mexican available.

Sounds good, but 95 miles, which is the distance from NYC to Tivoli, is not really a "short drive upstate". There must be some gluten-free Mexican places in Manhattan, or the Boroughs, that are decent.

I havn't used my Triumph Dining Cards yet, but when the weather gets better we'll see:

Open Original Shared Link

jkmunchkin Rising Star
jkmunchkin
Posted

Hey Ms. Met ;)

I've eaten mexican twice now and was fine both times. Although I admit the communication is a tad bit harder than some other restaurants. The 2 I went to are Rosa Mexicano (there are a couple in the city) and Casa Maya (in Scarsdale - in that shopping center by the A&P, next to Spiga).

mookie03 Contributor
mookie03
Posted
  • Author

thanks guys! Yea, that restaurant sounds really good but is quite far being that i dont have a car! I've been to Rosa Mexicano several times before dx (theres one right next to fordham law) but i havent tried it yet. I went to one mexican place in vegas and was ok, but i ate the chips w/o giving it a second thought and realized afterwards that there was a high chance of CC and i shouldnt have done that. I didnt get sick (and i am very sensitive) but that doesnt necessarily mean i didnt damage my body!

There are tons of mexican restaurants in NYC and ive always been a fan of the simpler things anyway (i dont like enchilada sauce or a lot of the other foods that may have gluten. My main concern is the chips! i cant imagine going out for mexican w/o being able to snack on them!!!

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

Celiac.com Sponsor (A8-M):


grantschoep Contributor
grantschoep
Posted

I have to add...

Open Original Shared Link

There is a great mexican place down the road from me. I must advertise them... they have been so great for me.

They have been great to me. I think all staff know me by now. I remeber when I first went their, one day, I had green chili on my plate delivered too me(their green chili has wheat) and it was intercepted by my waitress as the plate was being set down. She said something in spanish to the server(I only understand a little bit of spanish) and the plate was fastly removed and the next plate was announced as Gluten Free.

The server also said right away(when I first walked in and made the "uncomfortable gluten annoucement"), you probaly should not eat our corn ships, as they are made in the same vats as wheat things. That was cool.

Simply put, I would never say any chain/ethnic/whatever is safe. Is completlly based on the staff. Especially if its a non chain type store. Learn the staff. Teach the staff. and of course, when they do well tip em nice.

Mahee34 Enthusiast
Mahee34
Posted

you always have the mexican chains like qudoba and chipotle that have gluten free options.......i know they can't compare to an authentic mexican restaurant but sometimes are a nice substitute!

mytummyhurts Contributor
mytummyhurts
Posted

I don't know if you have a Chevy's were you are. They may just be on the West Coast. But they have a gluten free list here Open Original Shared Link as well as many other restaurants on that site. The chips there are fried with wheat containing items, so they are a no-no. I know what you mean about them being hard to resist. I used to love chips and salsa at Mexican restaurants.

I had a mexican place I used to love and I don't eat there anymore because they don't speak English that well and I don't like eating out much at all anymore. You could learn the Spanish word for wheat. I did that with beans, because it was hard to get across "no beans" so I went back and said "no frijoles" and they totally understood. But, of course, it's not as simple as no wheat. Otherwise our lives would be much easier, right? ;)

Spanish word for wheat is: trigo

Gluten: gluten :lol:

free translator here:

Open Original Shared Link

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      1

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    2. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    3. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
    4. Scott Adams
      - Scott Adams replied to ElenaM's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      I think I am gluten intolerant

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS). Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. Your situation is a classic p...
    5. klmgarland
      - klmgarland posted a topic in Dermatitis Herpetiformis
      1

      Help I’m cross contaminating myself,

      It took three years and several doctors and many tests, and lots of steroids and other bad medicine that didn’t do anything to finally find a competent doctor to get diagnosed with dermatitis herpetiformis. I am meticulous about a completely gluten free diet now for more than a year and things were finally getting better until they weren’t. Who knew tha...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,905
    • Most Online (within 30 mins)
      7,748
    Croissantl0v3r
    Newest Member
    Croissantl0v3r
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      It took three years and several doctors and many tests, and lots of steroids and other bad medicine that didn’t do anything to finally find a competent doctor to get diagnosed with dermatitis herpetiformis.  I am meticulous about a completely gluten free diet now for more than a year and things were finally getting better until they weren’t.  Who knew that if I fed my dear invalid cousin a hamburger and used the same hand to eat a couple of her gluten free fries that I was cross contaminating myself.  Who knew that if my husband makes a sandwich and leaves crumbs on the counter which I sweep away with a dish towel then wash my hands and dry them on this same dish towel and then touch my lips that I potentially cross contaminated myself.  Who knew that just wiping off the table crumbs could still leave gluten on the table that has to be washed off with soap and water.  Who knew when my husband heats a tortilla by draping it over the toaster that gluten residue is possibly left behind.   Who knew that if my husband eats a gluten product and I kiss him on the lips that I was cross contaminating myself.  Who knew that if I should walk into the bakery to get my gluten free cupcake if they have been mixing up a batch of flour batter and there could be flour particles in the air I could inhale and contaminate myself.  Who knew I needed to be careful that my grand baby shouldn’t put there fingers in my mouth because they just ate a biscuit and I was cross contaminating myself.   Eating gluten free is the easy part.  But know one tells me how to live in the real world filled with gluten contamination just waiting to happen!   There I feel better getting all that off my chest but I feel isolated and alone in this journey. I sleep with a back scratcher, stand in my freezing cold pool, glob on tons of triamcinolone for the rash on my knees, back, bottom, elbows and ankles.  I use bottles of Scalpicine for the extensive rash on my scalp.  All my make up, medications, soaps, shampoos, cleaners, detergents are all gluten free.  But I still have a rash and I fear I will gouge and claw holes in my head and body before I can’t figure out how I am exposing myself to gluten.  I don’t even want to leave the house anymore.  I never eat any food or drink offered me at anyone’s home ever.  I can drink wine and eat potato chips!  Hurray for me, I finally agreed to try Dapsone even though I read it’s hard on your body but if I don’t get some relief am going to have a nervous breakdown from lack of sleep and high anxiety. Can anyone point me in the right direction? Thank you,  Helpless but Hopeful
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.