You are right about some Mexican Restaurants, usually chains and "Americanized" places. It is a Mexican-American thing to put the flour in the mole sauce, according to my husband, who is Mexican and authentic Mexican places don't use it. His mole sauces for enchiladas are cooked down the old fashioned way.
I always ask questions. And don't go to chain restaurants. Small family places tend to not have that. I stay away from enchiladas. But tacos aren't a problem. Meat, rice and bean platters are fine. I use corn tortillas, guacamole, and salsa. All GF. You have to be smart when you go to these places, like you would in any place. Ask questions. But the taco trucks near me are fine. Carne asada, pollo, carnitas don't have gluten in them.
The pounds are sliding off...
| Pounds lost: 19.0