Tocabe — An American Indian Eatery

The dish uses corn chips and fresh toppings that are likely gluten‑free, but the shared fryer, shared prep area, and unspecified protein make cross‑contamination possible.

The dish contains naturally gluten‑free ingredients, but the restaurant uses a shared kitchen, fryer, and prep area, and there is no dedicated gluten‑free protocol, so cross‑contact risk is moderate.

Traditional wojapi is naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, and the sauce may be thickened with flour or processed in equipment that also handles gluten foods.

Sodas are typically gluten‑free, but without a formal gluten‑free menu and with shared prep areas, there is a small risk of cross‑contact or hidden malt‑based flavorings.

Unable to analyze — use caution and ask your server.

The restaurant uses a shared kitchen, fryer, and prep area, and does not have a dedicated gluten‑free menu, so cross‑contact is possible; the taco may be served in a flour tortilla and the chips are fried in shared oil.

Unable to analyze — use caution and ask your server.

Corn tortilla chips are typically gluten‑free, but they are fried in a shared fryer that likely handles wheat‑based items, creating a cross‑contact risk; the salsa itself is usually safe but may be prepared with shared utensils.

Unable to analyze — use caution and ask your server.