|Omelet at No Ka Oi in Huntington Beach|
|The kids at the Blue Bayou restaurant|
The next day for lunch, we stopped at the Mexican restaurant, Rancho del Zocalo (menu), in Frontierland. Again, we got there right as it opened, which was important since it’s a cafeteria-style restaurant. A chef came from the back to talk with us and take us through the line, giving instructions directly to the food preparers. That would have been much harder to manage later when the crowds arrived. The chef was justifiably proud of his prep staff, who clearly understood the Allergen Protocol. They changed gloves without being asked, knew the right questions, and took all the proper precautions for avoiding cross-contamination. Cathy had the fish tacos and Sandy had the chicken tacos. They were served with Mexican rice and refried beans, which were also GF.
Our last dinner in Disneyland was in one of the Disneyland hotels called the Paradise Pier. The PCH Grill is a character meal in the mornings, but for dinner it’s just a regular restaurant with no character appearances. Nevertheless, this is a very kid-friendly restaurant (menu). The restaurant is also GF-friendly. They keep GF rolls, hamburger buns, hot dog buns, pizza crusts (and for breakfast, pancakes and bagels) on hand at all times. They also have gluten free cookies and brownies for dessert. The food wasn’t anything special, but for a celiac kid, this place would be a dream come true. Our kids had make-your-own pizzas (the full-gluten version) where the server brought out the crust, sauce, and cheese and let them assemble it themselves. It’s amazing how such a simple thing can transform an ordinary meal into something really special. Sandy had pizza too, on a gluten free crust, which had herbs in the dough. The taste was good, but the texture was crumbly. It might have been better if it had been cooked slightly longer – it wasn’t very toasted. Cathy had a hamburger, and again, the taste of the bun was fine, but it was very crumbly. Still, it’s nice to get a hamburger, and the chef made the fries in a separate fryer, so there would be no cross-contamination from the oil. We had a brownie for dessert, and again – good taste, crumbly texture. Disneyland has a ways to go before it catches up with Disney World for gluten-free cuisine, but they get lots of points for effort -- and it cost about ¼ of what we paid at the Blue Bayou, so that’s worth a lot too.
|The kids at the PCH Grill|