a hard taco. Breakfast taco The breakfast taco, found in Tex-Mex cuisine, is a soft corn or flour tortilla filled with meat, eggs, or cheese, which can also contain other ingredients. Some have claimed that Austin, Texas, is the home of the breakfast taco. However, food writer and OC Weekly editor Gustavo Arellano responded that such a statement reflects a common trend of "whitewashed" foodways reporting, noting that predominantly Hispanic San Antonio, Texas, "never had to brag about its breakfast taco love—folks there just call it 'breakfast'. Indian taco Indian tacos, or Navajo tacos, are made using frybread instead of tortillas. They are commonly eaten at pow-wows, festivals, and other gatherings by and for indigenous people in the United States and Canada. This kind of taco is not known to have been present before the arrival of Europeans in what is now the Southwestern United States. Navajo tradition indicates that frybread came into use in the 1860s when the government forced the tribe to relocate from their homeland in Arizona in a journey known as the Long Walk of the Navajo. It was made from ingredients given to them by the government to supplement their diet since the region could not support growing the agricultural commodities that had been previously used. Puffy tacos, taco kits, and tacodillas Since at least 1978, a variation called the "puffy taco" has been popular. Henry's Puffy Tacos, opened by Henry Lopez in San Antonio, Texas, claims to have invented the variation, in which uncooked corn tortillas (flattened balls of masa dough) are quickly fried in hot oil until they expand and become "puffy". Fillings are similar to hard-shell versions. Restaurants offering this style of taco have since appeared in other Texas cities, as well as in California, where Henry's brother, Arturo Lopez, opened Arturo's Puffy Taco in Whittier, not long after Henry's opened. Henry's continues to thrive, managed by the family's second generation. Kits are available at grocery and convenience stores and usually consist of taco shells (corn tortillas already fried in a U-shape), seasoning mix and taco sauce. Commercial vendors for the home market also market soft taco kits with tortillas instead of taco shells. The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla. See also Arepa Burrito Choco Taco Fajita French tacos Gyro (food) Korean taco Pupusas Shawarma/Doner kebab Taco rice Taco salad Taco soup Tacos