The great part about taking in games in different parts of this great country of ours is – in addition to the on-field, on-court, on-ice, on-track, etc., action – the chance to partake in some truly unique regional dishes.
I have endeavored to do this in each and every one of my travels; I like to call it having the “food of the place” and it is a ritual that has proven to be both beneficial in enriching my outlook on life and detrimental to my waistline.
My beloved hometown of San Antonio, Texas, has rightfully earned a reputation as being a great food town over the years. Whenever someone makes a visit to the Alamo City, I feel it is my duty to show them some of the dishes that make us truly unique. To wit, this piece on a unique innovation in our Tex-Mex arsenal the puffy taco.
There are dueling stories of how the puffy taco was invented. Both Ray's Drive Inn and Henry's Puffy Tacos lay claim to the creation of the puffy taco, which dates back to the late 1960s or early 1970s, depending on who you listen to.
Regardless of the “controversy," one bite of a puffy taco and you'll get why a) San Antonians love them and b) why the restauranteurs are so protective of this dish.
So, what's a puffy taco you ask? Well, let's start with the “puffy” part. You take an uncooked corn tortilla and in lieu of heating it up on a flattop stove, you toss that bad boy ball of goodness into hot oil. Once the masa comes into contact with the frying medium, they almost immediately begin to expand or become puffy.
At that point, depending on where you get them, there are about a dozen different permutations – just like a “regular” taco. This infinitely Instagramable dish has proven to be a hit with just about anyone and everyone who's had the good fortune of throwing one down since day one.
The go-to version is the traditional picadillo (pee-kah-dee-yo) taco, which is seasoned ground beef, potatoes, tomatoes, and spices. This is more akin to what you would think of in a traditional taco and is quite great.
If you're lucky though, you can find beef and/or chicken fajita versions, bean and cheese, shredded chicken, and guacamole. They almost always come topped with the traditional “salad” of shredded lettuce, cheese, and diced tomatoes; it's up to you to add any hot sauce or salsa.
A forewarning though, the integrity of your puffy taco “shell” depends wholly upon your filling. Your more sauce laden varieties will probably mean you're gonna have a split right down the middle so be sure you either give it a good haunch over your plate to catch the spillage or wear an outfit you don't mind littering with taco.
The main sporting venue that sells this delicious San Antonio staple is Nelson W. Wolff Municipal Stadium, home of the San Antonio Missions.
Not only does Henry's Puffy Tacos has a scaled-down stand at the ball park, but they also supply one of the team's mascots, Henry the Puffy Taco, naturally. Just like his namesake dish, the Taco has also grown a cult following in the city.
Henry the Puffy Taco of the San Antonio Missions
If you're a taco “purist,” the puffy version might seem like a gimmicky, novelty item. However, if you just like good eating, this is something you need to have.
On your next visit to San Antonio, do yourself a favor and not only take in a game at the Wolff, but skip the hot dog line and go for something that is truly a taste of the region. Have a puffy taco or two – heck, have three if you've got the room – and get a taste of what San Antonio is all about.
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