From Book Of Yum:
"Some time ago I heard about an amazing Oaxacan restaurant in Palo Alto that offered a wide variety of naturally gluten-free fare, with only a few gluten dishes. How rare is that? Some local Bay area Celiacs had discovered this restaurant and were very impressed by the owners’ careful attention to detail and ingredients. They enjoyed the freshly made corn tortillas, made from their most basic components with no wheat tortillas on the premesis, and wonderful naturally gluten-free chocolate dessert. The DH and I wanted to go check it out as soon as we heard about it, but they have rather specific hours and open days (being closed on Saturdays for lunch and Sunday and Monday for both lunch and dinner) and we didn’t manage to make it in at the right time.
However, this Thursday was my birthday. I had initially thought of going to the vegetarian restaurant Millennium in San Francisco, but as a work weekday, it wasn’t a good time for the DH. I got the idea that maybe this would be a good day to check out the Oaxacan Kitchen, and when I checked their website I found that they were back from vacation and open for business. We walked into a cozy, warm place painted cheerfully with a good number of customers without being excessively crowded. When you first walk in, you can see the tortillas being shaped right there- and I was nervous when I noticed white powder on the trays. My Celiac contacts had said the tortillas were safe, but what could that substance be besides flour? I was nervous, but stuck around to ask the waitress about it and other gluten-free offerings. Happily, it turned out the white powder was cal, a mineral used to make corn more digestible, so those luscious tortillas were completely safe."Verywell Health Celiac Information
