ThursdayNovember012007

Jaime Lopez Wants To Get Your Taco All Puffy

puffy_taco11.01.07.jpg

Puffy taco. Say the words aloud and allow them to roll slowly off your lips. Puffy. Taco. You totally want some, right? You probably don’t even know what they are but you totally want one in your face right now.

Well, it’s a taco that puffs upon cooking, resulting in a crunchy yet flaky, pastry-like shell ready to be filled with all sorts of delicious taco fixings. And the best (only?) place to get your taco all puffy is at Henry’s Puffy Tacos in San Antonio, Texas, owned by taco-loving son of a gun Jaime Lopez.

Jaime can’t pinpoint the origin of the family’s secret recipe. “My uncles made them at their restaurants in California and my grandmother made them too. I can’t really say who started it, but it’s been in the family for generations.”

Generations of delicousness, you mean.

“I started working here when I was 13,” Lopez says. “I fired my first employee when I was 14. I guess that’s when I became a manager. My dad told me, ‘if you’ve got the guts to fire them, then you have to do their work.’ So I did. My family did everything back then. My mom had a regular job during the day and then she was the cook at night. My dad was here all the time. There were times back then when the closing crew might be me, my brothers and maybe two other people.”

And even though Henry’s Puffy Tacos offers more traditional fare, like enchiladas and tamales, Jamie says nothing gets people as excited as the prospect of sinking their teeth into a taco of the puffy variety.

“There are puffy tacos on every ticket. It might only be one person in a party of three, but there’s always somebody ordering the puffy tacos.”

Or maybe its just endlessly amusing to order them aloud. Yet, we’re wondering, as ground meat product and fire sauce dribble onto our laps, wouldn’t Taco Bell’s chalupa technically constitute as a “puffy taco” as well? And don’t even front like you didn’t drunkenly inhale twelve of them last night after your Halloween cavorting. So, are they technically puffy tacos? Thoughts?

Henry’s Puffy Tacos - San Antonio [Texas Cooking]

Earlier: Exclusive: Guanabee Interviews Girl In A Coma
Earlier: New York Times Stands Up For Tex-Mex

Comments

I saw a puffy taco once. I had to stop, put my pants back on and just walk out the door.

oh my god! you have a picture of the ballapeno mascot standing over henry the puffy taco mascot at a san antonio missions baseball game! badass. and for the record…you make a puffy taco by dropping a corn tortilla in a hot skillet onto a thin layer of bubbling oil. it’ll then puff up like a crispy balloon, delicate and light. now gently fold it over, taco-like (careful not to flatten it too much), fill it w/ either pico de gallo or shredded chicken, top with lettuce, tomato, and shredded cheddar cheese, and serve three to a plate. delicious.

I personally think Rays Drive In is the best for Puffy Tacos in San Antonio, with Henry’s getting a close second. I moved to Los Angeles 4 years ago and have found only 1 place that sells them here and they’re actually decent: The Puffy Taco in Whittier.

damn. i’m hungry. Angina Monologues here i come.

mmmmmmm. tacos. i misss king taco in east la.

jm: How does that differ from regular (homemade) tacos which also kinda puff up with air when you cook them in oil? do you stuff the food in the puffy part? Also, this sounds a lot like a gordita.

ella: the pico the gallo is not stuffed into the tortilla, like w/ a gordita. the puffed up taco is folded in half, w/ the meat placed in the formed pocket, like those crispy bad tacos gringos like to eat. and also unlike the way delicious gordita, the masa is not fat and thick, but thin and crepe-like — only greasy.

Post a comment

Contact Us
Guanabee is Latino commentary on media, pop culture, and entertainment.  Spicy coverage for the Latino in you.

Guanabees

Send Us Your Tips