Ryan Utz

Google review

Rolled into town and needed a Gluten Free dinner. Saw they had GF crust, which was awesome for such a tiny beach town, but better yet, they have Gluten Free chicken strips! Not the best to write home about, but nonetheless, multiple GF options makes it for a happy day in our book. Pizza was good, the potato based crust was great and reminds me of Domino’s GF crust. Toppings were good, and right amount of sauce and (Tillamook) cheese. GF chicken strip were cornmeal breaded and very standard, but they were better than the tots. Those were probably the “worst” part of the order, but they were standard frozen tots, nothing to write home about. The caesar salad came with separately bagged croutons, which is a plus for the GF community, and lots of crispy greens. Overall will come back next time!

Donald Peck

Google review

Quaint restaurant right along the ocean in Rock Away Beach Oregon. We had the house made clam chowder as an appetizer and it ranks right at top of a good clam chowder. It was creamy, but not pasty and it was gluten free. I then had a Cheeseburger with fries and was excellent. My wife had the gluten free chicken tacos. The restaurant is located right on the beach by the ocean and the view is awesome. The servers were very friendly and courteous.

Fabian Lagarce

Google review

Surprisingly good clam chowder, $17 for large container. Was gluten free, also

Scott Fisher

Google review

As the III suggests, this is the third location for the El Trio Loco family, with other restaurants in Manzanita and Gearhart. We became fans of the one in Manzanita, but we live in Rockaway, so this one is in walking distance. The staff is friendly and has made a point of opening up to the community; they had a regular table at our Artisan Farmers Market all summer, selling aguas frescas and tamales between the organic farm table and the Rockaway Renaissance Artists. My current favorite is their chile relleno, a big, fresh poblano chile blistered and peeled, then filled with cheese and wrapped in a thin, delicate egg layer more like a crepe than an egg dip. It's available in the usual combinations, but the flavor of roasted chile transports me. If you're very hungry, their chuletas de puerco are superb. The dish includes two generous pork rib chops (think prime rib of pork) in a warm, savory spice blend. It's served on a bed of sauteed onions, tomatoes, and jalapeños, so heat is available if you want it. But be hungry: the first chuleta will satisfy an ordinary appetite (especially if you're on your second bowl of chips and salsa). They also do whole fish (tilapia) al mojo de ajo, with a crispy golden crust over tender delicate white fish. That's another that's suitable for sharing. And because the crust is made from corn meal, it's gluten-free. Drinks include a wide selection of tropical-themed libations, including several unique twists on the margarita. One favorite is the Margarita Oaxaqueña, which uses mezcal (a smokier version of tequila, made by roasting the agave plant instead of steaming it) and Grand Marnier, all with a Tajin rim (salt, chile powder, and dried lime). They also use the Tajin rim on my new favorite, the Jamaica Margarita. In this case, jamaica refers to the dried hibiscus flower used to make a tart, refreshing beverage. When you add tequila, triple sec, and Tajin, it raises it to a whole new level. Perhaps best of all, El Trio Loco is open till 9 PM most (all?) nights—a rarety in Rockaway. (In the past, we've had to explain to visitors looking for dinner at 7 PM that they're out of luck: most places here are closed by then.)