The Ultimate On the Border Gluten-Free Menu Guide 2026
Discover On the Border gluten-free menu guide: safe options for celiacs, tips to avoid cross-contact, and easy ordering at this Mexican chain.
If I could pick out just one type of food that I have to live off for a lifetime and never touch anything else, Tex-Mex would be a solid contender, with a fusion of that strong Texan flavor profile and the vibrant colors of traditional Mexican cuisine. 🌵
Nevertheless, it’s not simple if you’re a celiac like me, and if you have a gluten intolerance or sensitivity, as Mexican food can lean heavily on wheat-based items like flour tortillas, beans, sauces, and a lot of spice mixes, too. 👉🚫🌾
On the other hand, traditional Mexican cooking also uses plenty of corn, which can be safe for gluten-free diets, such as corn tortillas, tamales, rice, beans, pozole, veggies, and meats, not to mention a whole host of other tasty goodness. 🌶️🍚
So, where does On the Border, one of the pioneers of Tex-Mex cuisine, belong here? They’re known for their massive menu, filled with tacos, enchiladas, fajitas, and shareables, and a lot of them can be made in a way to minimize gluten use. 🌯
This includes grilled proteins, plain sides, and corn tortillas, as well. Yet, their standard prep often features wheat-based tortillas, batters, and thickeners, in addition to shared kitchens and infinite ways to get yourself cross-contaminated. 🌮🧀🥙
Still, they have plenty of naturally wheat-free choices, and in our On The Border gluten-free menu guide, we’ll walk you through their gigantic selection of Tex-Mex staples, and pick out which items are safe for you to order, and which ones aren’t!
Table of Contents
Disclaimer
With that said, while On the Border’s menu is hugely customizable in allowing you to omit any wheat and gluten components from your order, it’s worth bearing in mind that you still need to be mindful of cross-contamination risks. 🌾⚠️
On the Border doesn’t operate a certified, dedicated gluten-free kitchen, and they prepare all their food in shared kitchen spaces with shared cookware and utensils, so there’s a high chance of cross-contact via trace gluten exposure. 🍽️❗
In other words, even if you order something from On the Border’s menu that’s technically, naturally wheat-free, there’s no guarantee that it won’t catch wheat from nearby dishes or items that are cooked and prepared in the same kitchen.
Plus, it’s not just wheat that you have to worry about, but other gluten-based components like malt, barley, rye, and/or oats, too. Cross-contamination is a major concern for On the Border itself to have to warn folks about on their website:
No item is certified as vegetarian or gluten-free. However, due to differences in suppliers, recipe revisions, preparation techniques, and/or the season of the year, it is possible that ingredient changes and substitutions may occur. Please be aware; each menu item is prepared by hand and may come in contact with allergens during normal kitchen operations. This may include shared preparation and cooking areas, including shared fryers. Due to these circumstances, we are unable to guarantee that any menu entrée can be completely free of allergens.
Moreover, as with most restaurants, On the Border doesn’t test its menu items to meet the FDA’s very strict <20 ppm gluten threshold for a particular food or drink item to then be officially certified and labeled “gluten-free”, either. 👉🚫🌾
Therefore, if you’re planning to dine at On the Border, please let the staff know about celiac disease and ask them to take extra precautions, such as wearing fresh gloves, using cleaned utensils, and a separate plating or prep process, too.
On the Border Allergen Policy (Gluten-Free)
On the bright side, at least On the Border makes it somewhat easy for you to filter out their menu for items that you can safely order, and figure out which items you’d have to avoid due to their inclusion of wheat and/or gluten allergens. 👀🔎📑
It starts by heading over to the On the Border website, and once you’re on their homepage, click or tap on the text that says “Menu” on the top-most navigation bar, and it’ll then load a map that lets you pick the nearest On the Border branch. ✍📝
Once you’ve selected a location and clicked or tapped on “View Details”, it’ll load up a new page with specifics on that particular On the Border restaurant, and if you scroll down a bit, you’ll notice text that says “View Menu”, so click or tap that. 🖱️
This will then load up another page that’s essentially a menu widget where you can browse through On the Border’s entire menu by going to the “Table Menu” page, and you can also browse their specials, Happy Hour, or catering options, too. ✏️📋
Going back to the Table Menu page, however, and this is where you’ll find not one, but four links to different PDF files that’ll come in handy when you’re trying to figure out what items on their menu are safe for you, and which ones to be wary of:
- Allergen Information – This is what we’re really looking for, as it contains a list of each item on On the Border’s menu, with a column marking each major allergen, as is specified by the FDA. If you’re a celiac, be sure to avoid any item here that has a 🔴 symbol in the “Wheat” column, and keep an eye out for the “CC” column for items with high cross-contamination.
- Nutrition Information – Meanwhile, this PDF file is a bit less useful to us, as it simply gives a rundown of the nutritional data for every single item on On the Border’s menu, which is still useful if you’re conscious about the calories or cholesterol (among others) inside each dish.
- Gluten-Friendly Information – This PDF file is quite useful if you just want a quick summary of every single item on On the Border’s vast menu that the restaurant itself has declared to be free of any wheat and gluten allergens, but still, be careful with any cross-contact risks.
- Vegetarian Menu Information – Otherwise, if you’re also a vegetarian, this PDF file comes with a list of every single item on On the Border’s menu that fits a vegetarian diet, but once again, you have to be mindful of cross-contamination with meat, poultry, or dish products.
Starters, Quesadillas, Salads, Bowls & Soup
There’s no better way to start your meal at On the Border than with the shareable starters, cheesy quesadillas, salads, bowls, and tortilla soup, but be warned that many of its dishes default to flour tortillas, battered components, or fried chips. 🌮🌯🥙
❌ Border Sampler
❌ Firecracker Stuffed Jalapeños
⚠️ Grande Fajita Nachos
⚠️ Stacked Nachos
⚠️ Queso Fries
❌ Empanadas
❌ Crispy Honey-Chipotle Shrimp
❌ Chicken Flautas
✅ Guacamole Live!
✅ Guacamole
⚠️ Guac/Queso Duo
❌ Avocado Fries
⚠️ Melted Queso Fundido
⚠️ Signature Queso
⚠️ Fajita
⚠️ Brisket
⚠️ Spinach & Mushroom
❌ Double-Stacked Club Quesadillas
✅ Bolder Border Bowls – Chicken
✅ Bolder Border Bowls – Shrimp
✅ Bolder Border Bowls – Outside Skirt Steak
✅ Bolder Border Bowls – Portobello
✅ Fajita Salad
⚠️ Tostada Salad
⚠️ Mexican Chicken Caesar Salad
⚠️ Chicken Tortilla Soup
To give us a better look at what’s inside each of these dishes, let’s break them all down:
Border Sampler: Large share plate that usually combines fried or baked starters such as empanadas, jalapeños, and chips. The sampler routinely contains wheat by ingredient and is assembled on shared trays, so it is not safe for strict gluten avoidance.
Firecracker Stuffed Jalapeños: Jalapeños stuffed, breaded, and deep-fried with cream cheese or cheddar. The breading contains wheat, and these are cooked in shared fryers, creating both ingredient-level gluten and high cross-contact risk.
Grande Fajita Nachos: Piled tortilla chips topped with fajita proteins, cheese, and salsa. Corn chips may be wheat-free by ingredient, but shared topping bins, seasoned meats, and possibly flour tortillas raise cross-contact concerns. Ask for sealed chips and separated prep.
Stacked Nachos: Layered chips, queso, and protein finished on a hot tray. The hot holding and shared topping stations can transfer crumbs. If you are sensitive, request chips straight from a sealed bag and confirm the seasoning blends.
Queso Fries: French fries smothered in warm queso. Potatoes are ingredient-level wheat-free, but the fries are often cooked in shared oil, and queso may contain starch thickeners. Confirm fryer practices and ingredient lists before ordering.
Empanadas: Pastry pockets baked or fried with savory fillings. The pastry dough contains wheat flour and is prepared in the bakery line, so this item is an ingredient-level gluten source and unsafe for celiacs.
Crispy Honey-Chipotle Shrimp: Breaded and fried shrimp tossed in sauce. The coating contains wheat, and the shared fryer creates a high cross-contact hazard, so avoid this item if you require strict gluten-free handling.
Chicken Flautas: Rolled, filled tortillas that are typically fried. These usually use flour tortillas and are fried on shared lines. The preparation introduces both an ingredient-level gluten risk and heavy cross-contact potential.
Guacamole Live!: Fresh, tableside-prepared guacamole with sealed chips on request. The guacamole ingredients are naturally wheat-free by recipe. Ask for sealed chips or a fresh bowl to reduce cross-contact from communal chip bins.
Guacamole: Classic mashed avocado dip with lime and seasonings. Ingredients are inherently gluten-free. Request sealed chips and separate utensils to avoid topping-bar or chip-bin contamination.
Guac/Queso Duo: Paired guacamole and queso served with chips. Queso may be made with starch thickeners and warmers. Ask for sealed chips and verify the queso ingredients to reduce ingredient and cross-contact risk.
Avocado Fries: Breaded and fried avocado slices. The coating typically uses wheat-based breadcrumbs and shared fryers, producing both an ingredient-level gluten source and a high cross-contact hazard.
Melted Queso Fundido: Baked or melted cheese dip often served with chips or tortillas. The cheese base is usually wheat-free, but add-ins or starch thickeners can vary. Request ingredient confirmation and sealed chips for safety.
Signature Queso: Warm cheese dip with possible spice blends or add-ins. Queso recipes sometimes include thickeners. Confirm the ingredient list and ask for the dip to be portioned separately with sealed chip service.
Fajita: Grilled proteins and peppers are usually served with warm flour tortillas. The proteins by themselves can be gluten-free, but standard service includes flour tortillas and shared grill use. Request no tortillas and isolated prep to reduce risk.
Brisket: Slow-smoked or grilled brisket served with sides and tortillas. The meat itself may be wheat-free by ingredient, but sauces, rubs, or tortillas can include gluten. Ask for sauce on the side and separate plating.
Spinach & Mushroom: Typically a vegetable fajita or quesadilla filling. If offered in a flour tortilla or as a quesadilla, it contains wheat. You could also order it as a grilled vegetable plate without tortillas for a lower-risk option.
Double-Stacked Club Quesadillas: Layered quesadilla made with flour tortillas and various fillings. The tortillas are wheat-based, and the item is not suitable for strict gluten-free diets without a certified gluten-free swap.
Bolder Border Bowl – Chicken: Composed bowl with rice, beans, grilled chicken, and veggies. When ordered without tortillas or crispy toppings, this can be a lower-risk choice. Confirm marinades and request a separate assembly to reduce cross-contact.
Bolder Border Bowl – Shrimp: Rice bowl with shrimp and toppings. Grilled or sautéed shrimp are usually naturally wheat-free. Request no fried toppings and confirm the shrimp are not dusted or breaded.
Bolder Border Bowl – Outside Skirt Steak: Steak bowl served with rice and sides. Steak is typically gluten-free by ingredient. Ask for no flour tortillas and isolated plating to minimize trace contamination from shared prep.
Bolder Border Bowl – Portobello: Grilled portobello served over rice with beans and salsas. Vegetables and beans are normally wheat-free in the ingredients list. Request separate prep and sealed dressings to lower cross-contact risk.
Fajita Salad: Salad topped with grilled fajita proteins and served without tortillas on request. Ordered without crunchy tortilla strips and with sealed dressing, this is a reasonably lower-risk option, provided the protein was cooked away from breading stations.
Tostada Salad: Crispy tostada shell topped with proteins and salsa. The tostada shell is usually a fried tortilla, which creates ingredient-level exposure and fryer cross-contact. Ask for the shell on the side or omitted.
Mexican Chicken Caesar Salad: Romaine, chicken, and Caesar-style dressing. Caesar often comes with croutons, and the dressing may use shared dispensers. Order without croutons and request a sealed dressing cup to reduce contamination risk.
Chicken Tortilla Soup: Brothy soup finished with tortilla strips and seasonings. Tortilla strips are often fried, and the soup can be finished with flour-thickened components. Ask for no tortilla strips and confirm the broth ingredients before ordering.
Given that most of On the Border’s starters, quesadillas, and stacked plates are built with flour tortillas or breading, the safe bets here are the fresh guacamole, grilled bowls and salads (without the crunchy tortilla), and plain grilled proteins. 🥗🥣🍲
Fajita Grill & Mesquite Grill
For big portions to share with your family and friends, be sure to check out On the Border’s grilled fajitas, mesquite-fired proteins, and family-style fajita feasts, but alas, many dishes come with warm flour tortillas, sauced finishes, or seasoned rubs. 🌶️🍗🔥
⚠️ Mesquite Fire Fajitas – Grilled Chicken
⚠️ Mesquite Fire Fajitas – Grilled Outside Skirt Steak
⚠️ Mesquite Fire Fajitas – Seared Pork Carnitas
⚠️ Mesquite Fire Fajitas – Grilled Shrimp
⚠️ Mesquite Fire Fajitas – Veggie
⚠️ The Ultimate Family Fajita Feast
⚠️ Family Pick Two Feast
⚠️ The Ultimate Fajita
⚠️ Monterey Ranch Chicken
⚠️ Ranchiladas
⚠️ Carne Asada
⚠️ Mexican Grilled Chicken
⚠️ Grilled Queso Chicken
⚠️ Chimichurri Chicken & Shrimp
⚠️ Superior Dinner
Let’s break these huge dishes down one by one to see if there’s any hidden gluten in them:
Mesquite Fire Fajitas – Grilled Chicken: Sizzling grilled chicken arrives with peppers and onions and a stack of warm flour tortillas by default. The chicken can be gluten-free by ingredient, but tortillas and shared griddles create cross-contact risk. Ask for corn tortillas and isolated prep.
Mesquite Fire Fajitas – Grilled Outside Skirt Steak: Outside skirt steak is typically grilled with a spice rub and served with tortillas and sides. The steak itself is low risk by ingredient, but marinades and shared grills can introduce gluten. Request no flour tortillas and separate plating.
Mesquite Fire Fajitas – Seared Pork Carnitas: Slow-seared carnitas usually contain no wheat in the meat. Still, they come with tortillas and often sit on shared hot trays. Order without tortillas or ask for corn tortillas and confirm rubs and sauces are wheat-free.
Mesquite Fire Fajitas – Grilled Shrimp: Grilled shrimp are usually gluten-free by ingredient when simply seasoned. The dish is plated with tortillas, and shared tongs create cross-contact hazards. Ask staff to grill shrimp separately and skip the flour tortillas.
Mesquite Fire Fajitas – Veggie: Charred peppers, onions, and other vegetables are naturally wheat-free. They are often served with flour tortillas. Make sure to ask for the veggies as a side plate without tortillas and verify that the grill was cleared of breadcrumb residue.
The Ultimate Family Fajita Feast: Family-style platter with multiple proteins, peppers, and tortillas. Because it bundles items and uses communal trays, the platter carries a high cross-contact risk even if some proteins are naturally wheat-free by ingredient. Ask for separate, plated proteins when possible.
Family Pick Two Feast: A combo that lets you choose two proteins with tortillas and shared sides. The proteins can be ordered plain, but the default includes flour tortillas and shared prep. Request corn tortillas and confirm marinades before ordering.
The Ultimate Fajita: Large fajita entrée with multiple proteins and warm tortillas. Proteins are often naturally wheat-free, but the standard service includes flour tortillas and shared grills. Order proteins plain and request isolated prep and sealed sauces.
Monterey Ranch Chicken: Grilled chicken finished with a ranch-style topping or sauce. The chicken may be wheat-free, yet some of the sauces or dressings use stabilizers that contain wheat. Ask for the sauce on the side and confirm ingredient details.
Ranchiladas: Rolled tortillas filled and baked with sauce and cheese. Many versions use corn tortillas, but sauces and preparation often introduce cross-contact. Treat this as a higher-risk item and verify the tortilla type and sauce ingredients before ordering.
Carne Asada: Simply grilled steak often served with tortillas and chimichurri. The steak itself is usually free of wheat by ingredient, but marinades and flour tortillas pose a risk. Request no tortillas or ask for corn tortillas and isolated grilling.
Mexican Grilled Chicken: Grilled chicken with Mexican spices and sides. When prepared plain, this is lower risk, but the default service often includes tortillas and sauced finishes. Ask for no tortillas, no dusting, and separate plating to reduce cross-contact.
Grilled Queso Chicken: Chicken finished with a warm queso or cheesy sauce. Queso can contain starch thickeners, and shared warmers increase cross-contact. Request ingredient confirmation for the queso and ask that it be served on the side.
Chimichurri Chicken & Shrimp: Herb-forward chimichurri tops grilled proteins and is typically wheat-free by recipe. Still, ask staff to prepare the proteins away from breaded items and to serve with no flour tortillas to keep the meal low risk.
Superior Dinner: Combination platter with grilled proteins and sides. Combos increase the chance of cross-contact from multiple components and shared serving tools. Order individual grilled proteins without tortillas and request isolated prep for safety.
While most can be modified, these still default to flour tortillas, shared grills, and sauced finishes, so to be safe, it’s best to order the plain grilled proteins (served without tortillas), corn-tortilla substitutions when available, and sauces on the side. 🍖🥩🥓
Lunch, Burritos, Chimis, Enchiladas & Tacos
For those heading to On the Border for lunch, they have a special menu that’s filled with burritos, chimichangas, enchiladas, quesadillas, empanadas, and tacos, but many of them rely on wheat flour tortillas, fried shells, and battered fillings, too. 🥙🥗
⚠️ Border’s Best Lunch Fajitas – Grilled Chicken
⚠️ Border’s Best Lunch Fajitas – Outside Skirt Steak
❌ Quesadilla Combo
⚠️ Tostada Salad
⚠️ Southwest Combo
❌ Mexican Combo Two – Empanada
⚠️ Mexican Combo Two – Taco (Ground Beef Or Chicken Tinga)
⚠️ Mexican Combo Two – Enchilada (Cheese, Chicken Tinga, Or Ground Beef)
⚠️ Mexican Combo Two – Chicken Tortilla Soup
✅ Mexican Combo Two – House Salad
❌ Lunch Chimichanga
❌ The Big Bordurrito
❌ Three-Sauce Fajita Burrito
❌ Classic Burrito Or Chimichanga
❌ California Burrito
⚠️ Chile Rellenos
❌ Birria Quesa Tacos
⚠️ Brisket Tacos
⚠️ Southwest Chicken Tacos
⚠️ Fish Tacos
⚠️ Honey-Chipotle Shrimp Tacos
⚠️ Street-Style Mini Tacos
⚠️ Border Queso Beef Enchiladas
⚠️ Enchiladas Suizas
⚠️ Ranchiladas
For comparison, let’s take a deep dive and check out what each of these is made of:
Border’s Best Lunch Fajitas – Grilled Chicken: Grilled chicken is usually wheat-free by ingredient, but it arrives with warm flour tortillas by default. Ask for corn tortillas or no tortillas, request separate grilling and fresh tongs, and get sauces served on the side.
Border’s Best Lunch Fajitas – Outside Skirt Steak: Skirt steak is typically gluten-free at the ingredient level. Marinades and shared griddles create exposure. Ask the kitchen to skip tortillas, confirm marinade ingredients, and plate the steak away from breaded items.
Quesadilla Combo: Quesadillas are made with flour tortillas and melted cheese, which is a major source of gluten in this dish. This item is unsafe for strict gluten avoidance unless a certified gluten-free tortilla is available and prep is strictly isolated.
Tostada Salad: Tostadas use a fried or baked tortilla shell, usually corn. The salad is lower risk by ingredient if you omit the shell. Ask for no shell or insist the server plate the toppings separately to avoid cross-contact.
Southwest Combo: These mixed combos often include burritos, tacos, or chimichangas. Because they bundle different wheat-containing items and share prep stations, the combo carries a meaningful cross-contact risk. Ask to substitute corn tortillas and separate plating.
Mexican Combo Two – Empanada: Empanadas use a wheat-based pastry or dough and are an ingredient-level gluten source. They are not safe for celiac diners and should be avoided unless the restaurant offers a certified gluten-free pastry option.
Mexican Combo Two – Taco (Ground Beef or Chicken Tinga): Tacos may be served on flour or corn tortillas. Confirm tortilla type and seasoning blends. If served on corn, ask that proteins be plated separately and utensils changed before assembly to lower cross-contact risk.
Mexican Combo Two – Enchilada (Cheese, Chicken Tinga, or Ground Beef): Enchiladas commonly use corn tortillas, but the sauces and warmers may contain wheat thickeners. Verify the tortilla and sauce ingredients and request the sauce on the side if you need to reduce risk.
Mexican Combo Two – Chicken Tortilla Soup: The soup base is usually wheat-free, but it often includes fried tortilla strips and may be ladled from shared containers. Ask for the soup without tortilla strips and confirm the broth ingredients before ordering.
Mexican Combo Two – House Salad: The house salad is generally low risk if ordered without crispy tortilla strips, croutons, or seasoned toppings. Request sealed dressing portions and that the salad be plated on a clean surface to reduce cross-contact.
Lunch Chimichanga: Chimichangas use a deep-fried flour tortilla, providing a clear ingredient-level gluten exposure. This item is unsafe for strict gluten-free diets unless a certified gluten-free tortilla and dedicated fryer are used.
The Big Bordurrito: Large burritos use flour tortillas and multiple fillings. The flour wrap and shared assembly lines make this an ingredient-level gluten risk. Avoid unless the location offers a certified gluten-free wrap and isolated prep.
Three-Sauce Fajita Burrito: This specialty burrito uses a flour tortilla and sauced fillings that may contain thickeners. The wrap itself is an ingredient-level gluten source, so it is not safe for celiac diners without certified gluten-free substitution and strict separation.
Classic Burrito or Chimichanga: Both classic burritos and chimichangas are built on flour tortillas or fried wraps, which are ingredient-level gluten sources. These entrées are unsafe for strict gluten avoidance at standard prep.
California Burrito: A burrito variant often containing fries and a flour tortilla. The presence of a flour wrap makes this an ingredient-level gluten hazard and a high cross-contact item in the kitchen.
Chile Rellenos: Rellenos are stuffed peppers that may be battered and fried or baked plain. The batter often contains wheat. Ask how they prepare them at your location and request an unbattered option or ingredient confirmation before ordering.
Birria Quesa Tacos: Quesa-style birria often uses a flour quesadilla shell or is dipped and fried. These preparations usually include wheat, so treat this as unsafe unless a corn-tortilla, non-fried variant is available and prep is isolated.
Brisket Tacos: Brisket itself is usually gluten-free by ingredient. Tortilla type and any finishing sauces may introduce wheat. Ask for corn tortillas, no flour dusting, and separate utensils to reduce cross-contact risk.
Southwest Chicken Tacos: Grilled or seasoned chicken tacos are lower risk by ingredient when served on corn tortillas. Verify the tortilla type and seasoning blends, and request separate assembly if the kitchen handles battered items.
Fish Tacos: Fish tacos vary between grilled and battered fried versions. If battered or fried, they contain wheat. If grilled and served on corn tortillas, they are lower risk. Confirm preparation and request no flour-based batter.
Honey-Chipotle Shrimp Tacos: Shrimp tacos may be grilled or breaded, depending on the recipe. If the shrimp are breaded or fried, the dish contains wheat. Confirm the method and ask for grilled shrimp and corn tortillas to lower the cross-contact risk.
Street-Style Mini Tacos: Street-style tacos often come on small corn tortillas, which can be lower risk in the ingredients list. Still, topping bars and shared prep tools can transfer crumbs. Request fresh utensils and isolated plating for safety.
Border Queso Beef Enchiladas: These enchiladas are served with a warm queso that may include starch thickeners. Even with corn tortillas, the queso and warmers create cross-contact risk. Ask for the sauce ingredients and the queso on the side.
Enchiladas Suizas: Sauced and baked enchiladas may use corn tortillas, but the creamy sauce can contain thickeners. Confirm ingredients, request sauce on the side, and ask that they omit any crispy garnish that carries wheat.
Ranchiladas: Ranchiladas typically feature sauced rolled tortillas. Like other enchiladas, the tortilla and sauces can introduce gluten. Treat this as a caution item and verify tortilla type and sauce composition before ordering.
While also being cautious about cross-contamination, you could opt for some of the safer options here, including house salads and plain grilled proteins served without tortillas, and remember to request corn tortillas or no shell at all when available. 🌮🌯
Create Your Own Combo
One of the more unique parts of On the Border’s menu is their mix-and-match combos, thus allowing you to create your own meal, but be mindful, as you’ll find loads of flour tortillas, crispy shells, fried toppings, or wheat-based pastry. 🥗🍲🥣
⚠️ Soup/Salad – Chicken Tortilla Soup
✅ Soup/Salad – House Salad
⚠️ Soup/Salad – Caesar Salad
⚠️ Tacos (Soft Or Crispy) – Shredded Or Ground Beef
⚠️ Tacos (Soft Or Crispy) – Chicken Tinga
❌ Tacos (Soft Or Crispy) – Dos XX Fish
⚠️ Enchiladas – Cheese With Chili Con Carne
⚠️ Enchiladas – Shredded Or Ground Beef With Chile Con Carne
⚠️ Enchiladas – Chicken Tinga With Salsa Verde Or Sour Cream Sauce
⚠️ Enchiladas – Pork Carnitas With Salsa Verde
⚠️ Enchiladas – Spinach & Mushroom
❌ Classics – Beef Empanadas
❌ Classics – Chicken Empanadas
❌ Classics – Cheese Chili Relleno
For context, let’s take a closer peek at how each of these dishes is made, just to be safe:
Chicken Tortilla Soup: The soup frequently includes fried tortilla strips and sometimes uses thickeners. Ask for the soup without crispy tortilla strips and confirm the broth ingredients. Request separate ladling and a clean bowl to lower cross-contact.
House Salad: A simple house salad is low risk when ordered without croutons and with a sealed dressing. Ask staff to plate it freshly, request dressing on the side, and confirm no topping bins with bakery crumbs were used.
Caesar Salad: Caesar typically comes with croutons and a creamy dressing that may be handled near bakery items. Order without croutons, request the dressing in a sealed cup, and ask for the salad to be assembled on a clean surface.
Tacos – Shredded or Ground Beef: Tacos may arrive on flour or corn tortillas and sometimes use fried shells. Confirm tortilla type and request corn tortillas or no shell. Ask staff to assemble on a clean surface and use fresh gloves and utensils.
Tacos – Chicken Tinga: Chicken tinga is usually wheat-free by ingredient, but tortilla choice and shared prep matter. Ask for corn tortillas and separate assembly. Request sauces on the side and confirm no flour-dusted toppings are used.
Tacos – Dos XX Fish: Dos XX fish is often beer-battered and fried, which introduces wheat directly. This item is unsafe for strict gluten avoidance unless the restaurant offers a grilled, non-breaded option and isolated prep is guaranteed.
Enchiladas – Cheese with Chili Con Carne: Enchiladas often use corn tortillas, but the sauces and warmers may contain thickeners. Verify the tortilla and sauce ingredients. Ask for sauce served on the side and for separate plating to reduce cross-contact.
Enchiladas – Shredded or Ground Beef with Chile Con Carne: Beef filling is usually fine by ingredient. The rolled tortillas and sauces, however, pose cross-contact risks. Confirm sauce thickeners, request sauce on the side, and ask that fillings be plated without a tortilla if needed.
Enchiladas – Chicken Tinga with Salsa Verde or Sour Cream Sauce: Chicken tinga is lower risk by ingredient, but the tortillas and finishing sauces can include gluten. Ask for no crispy garnish, request sauce on the side, and insist on isolated prep and fresh utensils.
Enchiladas – Pork Carnitas with Salsa Verde: Carnitas themselves are typically gluten-free by recipe. Corn tortillas and salsa verde help, but check that no wheat-based thickeners are in the sauce. Ask for separate plating and sealed dressing/sauce portions.
Enchiladas – Spinach & Mushroom: Vegetarian enchiladas use similar components and face the same sauce and assembly risks. Confirm tortilla type, verify sauce ingredients, and request sauce on the side to minimize cross-contact from shared warmers.
Beef Empanadas: Empanadas use a wheat-based pastry shell and are a major source of gluten in this dish. They are unsafe for celiac diners unless the restaurant supplies a certified gluten-free pastry and prepares it in a dedicated area.
Chicken Empanadas: Like beef empanadas, these use wheat dough and are not safe for strict gluten avoidance. Avoid this unless the kitchen can confirm a gluten-free dough and fully isolated prep and cooking procedures.
Cheese Chili Relleno: Chili rellenos are often battered or coated and then fried, introducing wheat in the batter. Verify the preparation method at your location. Request an unbattered version or another protein if you need to avoid gluten strictly.
While these customizable DIY meals can be quite safe, they require plenty of vigilance on your part, so remember to skip the tortilla strips, request corn tortillas, and ask for sauces on the side to further minimize cross-contact risks. 🌮🥩🧀
Vegan/Vegetarian Menu
If you’re a vegan or a vegetarian, then great news, as On the Border has a special menu for you with a lineup of plant-forward options, but for celiacs, a few of them are built on flour tortillas, battered or fried coatings, or thickened sauces. 🥗🍅🥬
✅ Chips & Salsa
✅ Guacamole
❌ Veggie Quesadilla
⚠️ Signature Queso
⚠️ Queso & Guacamole Duo
✅ House Salad
✅ Fajita Salad
✅ Salad Dressing – Chipotle-Honey Mustard
✅ Salad Dressing – Ranch
✅ Salad Dressing – Smoked Jalapeño Vinaigrette
✅ Salad Dressing – Fat-Free Mango Citrus Vinaigrette
✅ Salad Dressing – Avocado Ranch
✅ Salad Dressing – Salsa
✅ Portobello & Vegetables Fajitas
⚠️ Cheese Enchiladas
❌ Vegetable Burrito
❌ Vegetable Chimichanga
⚠️ Cheese Enchiladas
✅ Corn Tortillas
❌ Flour Tortillas
✅ Cilantro Lime Rice
✅ Black Beans
✅ Grilled Vegetables
✅ Sautéed Vegetables
✅ Sour Cream
✅ Guacamole
✅ Pico De Gallo
✅ Mixed Cheese
✅ Roasted Red Chile Salsa
✅ Ranchero
✅ Tomatillo
❌ Vegan Guacamole Quesadillas
❌ Vegan Burrito
⚠️ Vegan Spicy Avocado Enchilada
❌ Vegan Fried Portobello Tacos
✅ Vegan Portobello Mushroom & Vegetable Fajitas
For comparison, let’s break these dishes down to see if we could find any hidden gluten:
Chips & Salsa: House-made or bagged corn chips are usually corn-based and free of wheat. Ask whether chips are fried in shared oil. Request sealed portions or freshly scooped chips from a cleaned bin to reduce cross-contact with bakery or battered items.
Guacamole: Fresh avocado mash with lime, onion, and cilantro is ingredient-level gluten-free. Watch for chips or bread served alongside. Make sure to ask the staff to plate the guacamole separately and confirm that any garnishes or mix-ins don’t include any flour-based components.
Veggie Quesadilla: Quesadillas are typically made on a flour tortilla that contains wheat. The filling itself may be vegetable-based, but the tortilla makes this an ingredient-level gluten source. Avoid unless the kitchen offers a certified gluten-free tortilla and isolated prep.
Signature Queso: Queso is usually cheese-based and often wheat-free by recipe. Warmers and service spoons may be used for multiple items. Verify the ingredient list for starch thickeners and ask for a sealed serving or a fresh ladle to limit cross-contact.
Queso & Guacamole Duo: The duo pairs two dips that are often wheat-free by ingredient. Still, shared ladles, warmers, and chip bins can transfer crumbs. Request sealed portions and that staff use clean utensils and fresh gloves when serving both dips together.
House Salad: A basic mixed salad is low-risk when ordered without croutons. Ask for dressing on the side and confirm no pre-mixed topping packs were used. Request that the salad be assembled on a clean prep surface to reduce trace contamination.
Fajita Salad: Fajita salads are safe by ingredient when built with grilled vegetables and no crispy add-ons. Check that any seasoning or marinade on the vegetables does not contain wheat. Ask for proteins or seared veggies to be cooked in a clean pan.
Salad Dressing – Chipotle-Honey Mustard: This dressing is generally free of wheat ingredients. Formulations vary, so confirm the ingredient statement. Request a sealed packet or a freshly poured ramekin to avoid cross-contact from shared ladles or topping stations.
Salad Dressing – Ranch: Ranch dressing is commonly wheat-free by recipe. Still, dressings can differ by supplier. Ask to see ingredient info if available and request the dressing in a sealed cup to avoid contamination from shared serving utensils.
Salad Dressing – Smoked Jalapeño Vinaigrette: Vinaigrette-style dressings tend to be simple oil-vinegar blends and are typically wheat-free. Confirm there are no added stabilizers or wheat-containing flavor bases. Ask for a sealed portion and no croutons on the salad.
Salad Dressing – Fat-Free Mango Citrus Vinaigrette: Fruit vinaigrettes are usually wheat-free by ingredient. Verify the product label if you’re highly sensitive. Request a separate dressing service and a clean spoon to minimize the risk of cross-contact at the prep station.
Salad Dressing – Avocado Ranch: Avocado-style ranches often are wheat-free but can include thickeners. Confirm ingredient details and request sealed dressing portions. Ask that staff avoid dipping the ladle into multiple containers when assembling salads.
Salad Dressing – Salsa: Salsa is generally tomato-based and wheat-free. Watch for cross-contact at the topping bar. Request the salsa in a clean ramekin or ask staff to scoop from a freshly cleaned container for minimal trace contamination.
Portobello & Vegetables Fajitas: Grilled portobello and mixed vegetables are ingredient-level gluten-free when prepared plainly. Choose corn tortillas and request that the veggies be cooked in a clean pan away from battered items. Ask for fresh tongs at assembly.
Cheese Enchiladas: Enchiladas often use corn tortillas, but sauces and warmers can include thickeners. The rolling and warming process increases cross-contact risk. Verify sauce ingredients and ask for sauce on the side, and separate plating if you are sensitive.
Vegetable Burrito: Burritos use large flour tortillas that contain wheat. Even with safe fillings, the wrapper makes this an ingredient-level gluten item. Avoid unless a certified gluten-free wrap is available and the kitchen can guarantee isolated prep.
Vegetable Chimichanga: Chimichangas are typically flour-wrapped and deep-fried, introducing wheat in both the dough and the batter. This is an ingredient-level gluten source and is not safe for strict gluten avoidance.
Corn Tortillas / Flour Tortillas: Corn tortillas are generally safe by ingredient and preferred for gluten-sensitive diners. Flour tortillas are made from wheat and are not safe. Always request corn and verify the kitchen does not dust or handle them near wheat products.
Cilantro Lime Rice: Rice prepared with lime and cilantro is normally wheat-free and a low-risk side. Confirm no sauces or seasoning mixes containing wheat were added. Ask for a clean scoop to avoid cross-contact with other warmers or pans.
Black Beans: Black beans are typically cooked with simple seasonings and are ingredient-level wheat-free. Check whether lard, stock, or flavoring mixes include any wheat-containing additives. Ask staff to confirm the preparation method.
Grilled Vegetables: Grilled vegetables are usually gluten-free by ingredient. Confirm no flour-based dusting or batter was used and ask that they be cooked on a clean grill or pan away from breaded items to reduce cross-contact.
Sautéed Vegetables: Sautéed veggies are normally safe when prepared with oil and seasonings only. Verify that no flour-thickened sauces or pre-mixed seasoning blends containing wheat were used. Request separate utensils and a clean pan if needed.
Sour Cream: Sour cream is an ingredient-level gluten-free dairy product. It is safe by ingredient, but watch for cross-contact when stored or scooped near bakery items. Ask for sealed single-serve portions for the lowest risk.
Pico De Gallo: Fresh chopped tomato salsa is typically wheat-free. It is a low-risk condiment when prepared separately. Ask staff to scoop from a cleaned container and avoid topping bars where crumbs may migrate.
Mixed Cheese: Plain shredded or sliced cheeses do not contain wheat. Confirm no seasoned blends include wheat-based stabilizers. Ask that the cheese be handled with clean utensils to avoid transfer from breaded items.
Roasted Red Chile Salsa: Roasted red chile salsas are usually tomato or pepper-based and wheat-free. Verify there are no added thickeners. Request a sealed serving and ensure the container was recently cleaned to avoid cross-contact.
Ranchero: Ranchero sauce is tomato-based and typically wheat-free. Check for added thickeners or flavor bases that may contain wheat. Ask for sauce on the side and confirm the serving utensil is clean and dedicated.
Tomatillo: Tomatillo salsa or sauce is commonly gluten-free. Confirm the recipe does not include added starches or flavor mixes containing wheat. Request separate plating and a clean spoon to minimize cross-contact.
Vegan Guacamole Quesadillas: Quesadillas use a flour tortilla by default. Even when filled with vegan guacamole, the wheat-based shell and shared griddles make this an ingredient-level gluten source. Avoid unless a certified gluten-free tortilla is available.
Vegan Burrito: Vegan burritos are wrapped in flour tortillas that contain wheat. The filling may be safe, but the wrapper makes this unsafe for strict gluten avoidance unless a gluten-free wrap and isolated prep are provided.
Vegan Spicy Avocado Enchilada: Enchiladas may be made with corn tortillas, but sauces can contain thickeners. The spicy avocado filling itself is likely safe. Ask for corn tortillas, confirm sauce ingredients, and request separate plating to reduce cross-contact.
Vegan Fried Portobello Tacos: A deep-fried, battered, and breaded dish that generally uses wheat. This item is an ingredient-level gluten source and not safe unless the taco uses a grilled portobello and a confirmed corn tortilla with isolated prep.
Vegan Portobello Mushroom & Vegetable Fajitas: Grilled portobello and vegetables served with corn tortillas are a good plant-forward choice. Confirm the pan was not used for battered items and request fresh tongs and separate plating to keep cross-contact minimal.
On the bright side, most vegan and vegetarian sides and salads at On the Border could be ordered safely if you avoid flour tortillas (opt for the corn tortillas), fried items, and certain warm sauces, and be wary of any cross-contamination. 🧀🍚🍖
Desserts & Beverages
If you’re thinking about getting a sweet treat at On the Border, it’s best to look elsewhere, as all of their desserts are overwhelmingly bakery- or batter-based, but hey, at least you’d be able to expect minimal gluten risks with their beverages. 🎂🍰🍦🍨🍧
❌ Border Brownie Sundae
❌ Mini Sopapillas
❌ Tres Leches Cake
❌ Strawberry Cheesecake Chimis
✅ Strawberry Lemonade
✅ Iced Tea
✅ Coffee
✅ Milk
✅ Juice
✅ Fountain Drinks
Just to make extra sure that we got this right, let’s take a closer peek at each one in detail:
Border Brownie Sundae: A brownie-based sundae uses a wheat-containing brownie and likely shares prep space with other desserts. The brownie is an ingredient-level gluten source, and cutting boards or spoons can transfer crumbs, making this unsafe for strict gluten avoidance.
Mini Sopapillas: Sopapillas are fried dough dusted with sugar. The dough contains wheat, and they are cooked and plated in a pastry area, creating both ingredient-level gluten and high cross-contact risk. Avoid unless a certified gluten-free variant is provided.
Tres Leches Cake: Tres leches is a traditional sponge cake soaked in milk. The cake uses wheat flour and is prepared in the pastry station. Even slices served without adornments carry ingredient-level gluten and a cross-contact hazard from shared dessert tools.
Strawberry Cheesecake Chimis: These are fried chimichangas filled with strawberry and cheesecake or cake crumbs. Both the filling base and the fried shell contain wheat. The frying and assembly process make this an ingredient-level gluten source and unsafe.
Strawberry Lemonade: A simple strawberry-flavored lemonade is ingredient-level gluten-free when made from juice or syrup. Watch for blended variants that use mix-ins. For the lowest risk, request a fresh pour from a sealed bottle or a freshly cleaned dispenser.
Iced Tea: Brewed iced tea is naturally free of wheat and a low-risk choice. If served from a self-serve or fountain pitcher, ask staff to confirm the pitcher was cleaned and avoid any shared garnish stations that may carry pastry crumbs.
Coffee: Hot brewed coffee contains no wheat ingredients. Coffee is one of the lowest-risk beverages available. Use factory-sealed single-serve options or request a freshly brewed pour and a clean lid to minimize any remote cross-contact.
Milk: Plain milk is a safe dairy choice by ingredient. If handled from shared cartons or dispensers, request a sealed single-serve portion to avoid contact with utensils or surfaces that might touch bakery items.
Juice: Bottled or freshly poured juice contains no wheat by ingredient. Prefer factory-sealed bottles or freshly poured servings. Confirm that no added flavorings or mixers contain wheat-derived stabilizers if you are highly sensitive.
Fountain Drinks: Soda and fountain beverages are wheat-free by ingredient. If you want the lowest risk, choose a sealed can or bottle. When using a soda dispenser, ask staff to wipe the nozzle before filling to reduce cross-contact from nearby dessert stations.
Whether it’s wheat-based cakes, fried dough, or the shared dessert prep, be sure to avoid any On the Border dessert, and with the drinks, it might be best to prefer sealed bottles and cans, and do remind the staff to clean the drinks dispensers, too! 🍵☕🥤
To Sum Up
Overall, On the Border is a bit of a mixed bag, mainly due to the abundance of wheat items that go by default with many dishes, in addition to naturally wheat-free items, but they are then deep-fried in shared fryers, and cross-contamination aplenty! 🥗
Individual items and components like flour tortillas, wheat breading, batter, stuffing, as well as wheat-thickened sauces, too. That said, you’re not completely without alternatives if you plan on dining out at On the Border, with a handful of safer picks. 🥙
This includes some of their salads, plain grilled proteins, and menu items that guarantee a relatively lower risk of cross-contact, in addition to dishes that could be modified, like being able to swap glutenous flour tortilla with a corn tortilla instead. 🌮🌯
Interestingly, their vegan and vegetarian menu likely has the best concentration of safe and celiac-friendly items, not to mention their gluten-friendly menu. Personally, I’d be careful, but I think On the Border deserves a cautionary consideration. 👍👍
In the meantime, if you’d like to discover other restaurants with plenty of gluten-free options, make sure to stay tuned to Great Without Gluten for even more celiac-friendly and gluten-free eating-out guides!
And, while you’re here, you might also want to check out my other gluten-free menu guides and some tasty gluten‑free recipes, too!
If you’re craving other fast-food or casual dining chains and gourmet meals, do check out my other celiac-friendly, gluten-free dining out guides to Baskin-Robbins, El Pollo Loco, Zaxby’s, Rainforest Cafe, Bojangles, Smashburger, Golden Corral, Perkins, Dave and Buster’s, Buca di Beppo, Dutch Bros, White Castle, Hooters, and more! 🍔🍟🍗
Stay safe and gluten‑aware, my celiac friends! 💖🥗
Frequently Asked Questions
While working on this On the Border gluten-free menu guide, I came across some rather interesting questions floating around social media and some foodie forums, particularly on Reddit, so I thought I’d try and answer those burning questions here:
Does On the Border have gluten-free options?
On the Border offers naturally wheat-free components, such as grilled proteins, guacamole, salsas, many sides, and corn-tortilla dishes that can be lower-risk to celiacs by ingredient. However, menu items are prepared in shared kitchens, so be wary of cross-contamination.
What are the safest On the Border menu items for someone avoiding gluten?
Safer options include the plain grilled fajita proteins, salads ordered without croutons, and guacamole, pico de gallo, black beans, as well as cilantro-lime rice when you confirm that it’s wheat-free. You could also ask for the corn tortillas to come in sealed bags to be safe.
Does On the Border use shared fryers or shared prep areas that increase cross-contact?
Yes. Many Tex-Mex kitchens use shared fryers, shared prep counters, and include both corn and flour tortillas being handled in the same areas. Remember to avoid fried and battered or breaded items, flour tortillas, and anything else that might touch breaded foods, too.
Is On the Border safe for people with celiac disease?
It can be manageable, but it’s not guaranteed to be safe. If you have celiac disease or an extreme gluten intolerance or sensitivity, you should treat On the Border with caution, particularly due to the high cross-contact risk, and remember to verify the ingredient lists.
How should I order to minimize gluten risk at On the Border?
Remember to inform the staff about your celiac disease, request sealed dressings or syrups, ask for corn tortillas to come in sealed packages, put sauces on the side, omit croutons and breaded toppings, and request clean gloves, utensils, and separate plating, just to be safe.
Photo Credit
Dwight Burdette, CC BY 3.0, via Wikimedia Commons
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Becky ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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