We had a lovely stop here and found this place thanks to the other reviewer :) My daughter, who has Celiac, loves green chili enchiladas but is generally disappointed because the base at restaurants is usually a cream soup or uses wheat flour to thicken. She was thrilled to find out from the owner, Mr. Ortiz, that everything here is made slow and the old fashioned way and wheat isn't found in anything it isn't naturally in--so beans, sauces, French fries, etc. are GF. She enjoyed the enchiladas which might have been spicy for her :) and my son, who's gluten intolerant, enjoyed the chicken tacos and fries. My husband was happy with the red enchiladas. The sauces were too spicy for me (Taco Bell sauce is too spicy for me ;), so I had a yummy bean and cheese burrito. We included pictures of their menu and the kids' dishes. Mr. Ortiz said they've been in business about a year and a half. Friendly place.
So many Mexican restaurants in New Mexico use wheat flour for their sauces and even their beans but El Gallo Pinto uses corn starch on most every dish! Their red & green sauces are to DIE for and I was so happy to be able to eat authentic New Mexican sauces safely. They always offer corn or flour tortillas and no use of wheat in rice or beans or salsa. You can ask if something has wheat flour in it and they clearly give you an answer. I'm new to town and have eaten there 3 times so far and never got sick by even cross contamination, which I'm super sensitive to. Check their hours because some days early in week they are only open for lunch but most days they are open for breakfast. Dinner is Th-Sun I believe. Small towns have their own hours and this place is completely worth eating at!!