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Don Pablo's

GlutenFreeAl

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GlutenFreeAl Contributor
GlutenFreeAl
Posted

Anyone tried the gluten free menu? Any luck?

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lorka150 Collaborator
lorka150
Posted

if you're talking about the one in amherst, i've spoken to the manager and he had never heard of gluten-free.

amybeth Enthusiast
amybeth
Posted

I've gone to Don Pablo's several times since I've gone gluten-free. They had menu items listed on-line. I've talked to the manager a couple of times while I was there. He asked very good questions and made me feel very comfortable -- giving recommendations, etc. -- however, I have had symptoms after every visit. I guess I got cross-contaminated from something in the kitchen?

This is one particular location in PA, but I've taken off of my list of restaurants to visit.

GlutenFreeAl Contributor
GlutenFreeAl
Posted
  • Author

Thanks for the heads up. I was really excited to see tortilla soup on the gluten free list, because I love love love that! But don't they cook the flour tortillas and the corn tortillas in the same fryer???

I guess if I want Mexican, I need to cook it myself. But I haven't found any corn tortillas that I don't react to!

Argh!!

Guest cassidy
Guest cassidy
Posted
Thanks for the heads up. I was really excited to see tortilla soup on the gluten free list, because I love love love that! But don't they cook the flour tortillas and the corn tortillas in the same fryer???

I guess if I want Mexican, I need to cook it myself. But I haven't found any corn tortillas that I don't react to!

Argh!!

I used to work at Don Pablo's in college. They don't make the flour and corn tortillas in the same place. I actually have made the flour tortillas from little balls of dough - it is fun. I'm not sure where they make the corn, maybe those are pre-made, but the flour tortillas aren't fried, they are made on a flat grill. I haven't tried eating there since going gluten-free. In the restaurant where I worked, most of the kitchen staff didn't speak English. I am a little leary on how the translation would go. I miss their food because I ate so much of it back then.

Lisa Mentor
Lisa
Posted

After understanding that they had a gluten fee menu, we went there for lunch. I asked the waitress for the gluten free menu............Duh, what a ditts. She said, oh yeah, that's on the internet, we don't have it here in the restaurant. Next time, the manager is going to be sitting at our table. Thank God, I love mexican and Amy's food for breakfast. Yummmmm

Lauren M Explorer
Lauren M
Posted

Be careful, the one near me fries their chips in the same oil as floured items. :(

- Lauren

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happygirl Collaborator
happygirl
Posted

In general, Don Pablo's are not trained on the gluten free menu....the company just lists the items that technically are gluten free (in terms of ingredients, not cross-contamination/frying/etc). They are similar to Olive Garden-the company will tell you which items are safe, but they don't have a gluten free "program" like Outback, PF Changs, etc.

Cheri A Contributor
Cheri A
Posted

I just found/made the YUMMIEST Chicken Taco Soup... it did have beer in it so my dd didn't eat it. But I'm going to make it again w/Strongbow that was suggested as a beer subsitute. I'd be happy to post the recipe, if anyone wants it.

NicoleAJ Enthusiast
NicoleAJ
Posted

Amybeth, is the Don Pablo's in PA you were talking about the one in Altoona? I was actually thinking of going to that one the next time I go over there, so I'd appreciate the heads-up if it they seem responsive but have problems with cc.

amybeth Enthusiast
amybeth
Posted

NicoleAJ --

You may be safe. :) I was referring to Langhorne, PA -- but I would still be very diligent about cc -- especially since reading the other posts here. Good luck!!!

  • 1 year later...
kbtoyssni Contributor
kbtoyssni
Posted

I hate to drag up such an old thread, but I wanted to add my experience with Don Pablo's today. I wanted the chicken taco salad using corn chips. They cook their chicken with soy sauce (yikes, really? soy sauce isn't even mexican!), and they add flour to the shredded cheese to keep it from sticking. They can prepare both without the soy sauce and flour, but it's something to be aware of. I've usually done ok at Don Pablo's, but I'm not sure I'd go again based on today's experience and all the strange places they use gluten.

blueeyedmanda Community Regular
blueeyedmanda
Posted

I'm glad you posted this. John has been dying to try the Don Pablo's at my parents house and I keep shooting down the request...now I can back it up! :)

missy'smom Collaborator
missy'smom
Posted

I used to go to Don Pablos and get the fish tacos-made up my own meal going by the info. online-menue is not available in the restauraunt. Ditto what happygirl said. Anyway last time I went there the fish looked like it has been floured(in the past you could tell it was naked). After sending it back twice and asking numerous questions(about the fish only), finally someone came out and said that they had changed fish from what they used to use. I don't remember if I ever did get a straight answer but I didn't eat the meal.

I haven't been there in a long time. Used to get the fajitas with corn tortillas.

  • 3 years later...
Rwwright16 Newbie
Rwwright16
Posted

The disclaimer at the top of the PDF version of the gluten free menu is enough to keep me away. Gluten free items are cooked on the same surfaces and fryers as any other food so cross contamination is highly probable.

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    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      Food and environmental allergies involve IgE antibodies.  IgE antibodies provoke histamine release from mast cells.   Celiac disease is not always visible to the naked eye during endoscopy.  Much of the damage is microscopic and patchy or out of reach of the scope.  Did they take any biopsies of your small intestine for a pathologist to examine?  Were you given a Marsh score? Why do you say you "don't have intestinal damage to correlate with lifelong undiagnosed celiac disease"?   Just curious.  
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