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If you haven\u2019t been to San Antonio,, you can be forgiven for not knowing about the city\u2019s culinary mascot: the puffy taco. It was introduced to the city in 1982 by Arturo Lopez at Ray\u2019s Drive Inn, a restaurant he bought from his brother Ray. This is not a hard-shell taco, nor is it a regular soft taco, explains writer and Texan Priya Krishna<\/a>. \u201cThe puffy taco occupies an ideal middle ground between the two. The outside is delicate and crispy, dotted with hot bubbles of air that form in the fryer; the inside is juicy and dense.\u201d Unlike a flatter, denser tostada<\/a>, the tortilla for a puffy taco is manipulated while frying to create a boat shape you can fill with various mix-ins. Eating one is all about the balance of textures between the taco filling and the shell.<\/p>\n

While some puffy taco recipes start with fresh masa dough<\/a> and a tortilla press, this one from Superica<\/a> in Atlanta, keeps things simple by frying store-bought corn tortillas in hot oil to make the puffy taco shells. To achieve the trademark steam pockets, be sure your tortillas are fresh<\/a>.<\/p>\n

When it comes to toppings for these beef tacos, follow Superica\u2019s lead with lettuce, shredded cheese, diced tomatoes, and cilantro, or choose your own adventure with additions like guacamole<\/a>, sour cream, and pickled jalape\u00f1os<\/a>.<\/p>\n<\/div>\n

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If you haven\u2019t been to San Antonio,, you can be forgiven for not knowing about the city\u2019s culinary mascot: the puffy taco. It was introduced to the city in 1982 by Arturo Lopez at Ray\u2019s Drive Inn, a restaurant he bought from his brother Ray. This is not a hard-shell taco, nor is it a […]<\/p>\n","protected":false},"author":1,"featured_media":3574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookery"],"_links":{"self":[{"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/posts\/3573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/comments?post=3573"}],"version-history":[{"count":0,"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/posts\/3573\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/media\/3574"}],"wp:attachment":[{"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/media?parent=3573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/categories?post=3573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhonejournal.com\/wp-json\/wp\/v2\/tags?post=3573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}