There’s a special skill in getting a puffy taco right. When made correctly, the crisp, puffy masa has just enough crunch to contrast with the juicy filling, but not too much to feel tough.
I have always argued that the best ones come from Ray’s Drive Inn, but the ones from Patsy’s Place can take a confident spot at the top level of San Antonio puffy tacos. The masa has a delicate crunch that’s just gently cradles the filling. I asked for a mix of picadillo and shredded chicken in my tacos. In both, the somewhat soupy fillings added to the contrasts of textures. Best of all, the fillings have plenty of seasoning. They would taste good inside corn tortillas, flour tortillas, on top of chalupas or as part of a combo plate.
The refried beans and rice are perfectly fine accompaniments, but the stars of this plate are the puffy tacos.
In a way, the puffy taco success shouldn’t be surprise. Co-owner Patricia Torres formerly worked as general manager at Ray’s. Clearly, she learned the lessons well.
Eventually, I’ll get around to the rest of the menu here, but it’s great to know that the puffy tacos are in good hands.