Tio Pablo – Totally gluten free Mexican food in Richmond, VA!


Its humble entrance

Tio Pablo’s Mexican restaurant might not look like much outside and it’s an area of downtown Richmond being rehabbed, but an all gluten free restaurant warrants a try anyways! While some folks have said it’s not the best neighborhood at night, I have not felt unsafe during our several visits during the day. It’s conveniently located just off I-95, within 2 blocks of  the train station (Main Street Station) and the city’s farmer’s market.

The interior of the restaurant is small, but has nice theming.

       Chips brightened


The joy of an all gluten free restaurant means the chips are safe!


Queso dip, chips, side of potatoes, and side of rice.


The queso cheese dip is not to be missed!






Carne Asada taco

I must say the carne asada taco looks simple, but the flavor is fantastic! They use all corn tortillas and since it’s all gluten free, there are no cross contamination concerns. These corn tortillas blow all others out of the water in terms of taste and texture, too!

The menu has a wide variety of proteins from chicken to carne asada to shrimp and more. There are vegetarian options like sauteed cactus or sauteed vegetables. You can choose to get them in tacos, tostados, or gorditos.

They also have some other entrees, like this Quesadilla Grande, which uses a thicker and larger corn tortilla and is filled with meat, cheese, and veggies. So yummy! There are sides like rice, beans, or roasted potatoes that are quite good. Breakfast is served on Saturday and Sunday 10am until 3pm also!

Dessert includes gluten free Cheesecake of the Day (habanero pictured–unique but delicious) and gluten free Tres Leches Cake. They also have flan, but I haven’t tried it yet.

In addition to being entirely gluten free, nothing contained peanuts, and the tortillas are vegetarian, so no lard, making multiple safe pork-free options.

I was not compensated in any way for my review, I just couldn’t wait to share such a great place with you! Knock on wood, they don’t make any major changes, because this place is fabulous!  You can view their full menu and find their phone number and address on their website at http://www.tiopablotacos.com.


Gluten free White Chicken Lasagna

Ok, I was going to tell you about the other wonderful gluten free restaurants I visited while in PA, but first I have to share this DELICIOUS gluten free white chicken lasagna we made the other night.  Seriously, you’re going to want to make this ASAP!

Gluten free White Cheesy Chicken Lasagna



  • 1box of GF lasagna noodles
  • ½ cup butter
  • 1 clove minced garlic
  • 1/4 cup cornstarch
  • onion powder (or onion salt and skip salt below)
  • 1 teaspoon salt
  • 2 cups GF chicken broth (I prefer Trader Joe’s free range gluten free chicken broth if I don’t have homemade)
  • 1-½ cup milk (we used Silk Pure Almond milk as a low lactose option with no issues)
  • 4 cups shredded mozzarella cheese (divided into 2x 2 cup portions)
  • 1 cup parmesan cheese (divided into 2x 1/2 cup portions)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley (or 1 TBSP fresh)
  • ½ teaspoon pepper
  • 2 cups ricotta cheese or cottage cheese (ensure GF–watch out for modified food starch)
  • 2 cups shredded chicken, cooked
  • 10 oz. bag of frozen peas, defrosted


Preparation Instructions

Preheat oven to 350ºF.
Cook lasagna noodles in boiling water according to package directions, then rinse with cold water.
Meanwhile, melt the butter in a large saucepan and add the garlic.
Stir in GF flour or cornstarch, herbs, and salt; simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
Stir in 2 cups of mozzarella cheese and 1/2 cup parmesan.
Remove from heat and set aside, stir in peas now.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish.
Then layer with 1/3 of the noodles
Then add the ricotta and cooked chicken, remaining 2 cups of mozzarella and 1/2 cup of parmesan to the sauce mixture and alternate cheesy-sauce mixture and noodles, ending with the sauce mixture on top. Top with additional mozzarella cheese, if desired.
Bake for about 35 minutes.
It’s better the longer you can let it stand before cutting pieces!  Makes wonderful leftovers, reheats well (even in microwaves).
Serve with a side of gluten free bread toasted, with butter and garlic salt (or minced garlic)!
Let me know if you love it as much as we do.