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UUtvLZGoaxAXxhWi

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I'd like to tell you about a change of address can you buy spironolactone online Henry’s may not be able to claim authorship of the term "puffy tacos" (Ray’s Drive Inn claims that honor), but it does claim to be the "home of the original 'Puffy Tacos' in San Antonio since 1978" — and it is an iconic spot for San Antonio’s signature dish. Henry Lopez (who actually grew up in California) is retired, but his legacy continues at the family’s friendly, eponymous strip-mall restaurant run by his sons Rick, Robert, and Jaime and their sister, Imelda Lopez Sanchez. The famed tortillas are made in-house, fried so that they puff out, creating a fun way to eat what otherwise is a relatively conventional Tex-Mex taco. You have the puffy tortilla shell filled with the meat of your choice (spicy beef fajita is the most popular), topped with shredded iceberg lettuce, grated cheese, sour cream, and guacamole. With truly great puffy tacos, the shell shatters a little, adding textural variation to each bite into the meat and condiments, and that’s exactly what happens here.

I'd like to tell you about a change of address can you buy spironolactone online Henry’s may not be able to claim authorship of the term "puffy tacos" (Ray’s Drive Inn claims that honor), but it does claim to be the "home of the original 'Puffy Tacos' in San Antonio since 1978" — and it is an iconic spot for San Antonio’s signature dish. Henry Lopez (who actually grew up in California) is retired, but his legacy continues at the family’s friendly, eponymous strip-mall restaurant run by his sons Rick, Robert, and Jaime and their sister, Imelda Lopez Sanchez. The famed tortillas are made in-house, fried so that they puff out, creating a fun way to eat what otherwise is a relatively conventional Tex-Mex taco. You have the puffy tortilla shell filled with the meat of your choice (spicy beef fajita is the most popular), topped with shredded iceberg lettuce, grated cheese, sour cream, and guacamole. With truly great puffy tacos, the shell shatters a little, adding textural variation to each bite into the meat and condiments, and that’s exactly what happens here.

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