Jeff Ruby

"Ray’s still makes a damn good taco. A crisp, relatively greaseless tortilla, bulked up bigger than Chris Hemsworth and crammed with fresh ground beef, shredded lettuce, and diced tomato."

Thrillist

"Ray’s, home of the original puffy taco, is as beloved as any other SA institution. Nine times out of ten, those tacos are what you're gonna be there for."

Julia Celeste

"Never pass up the carne guisada, served with a delightful pairing of smooth gravy inside a perfectly crunchy-soft wrapper."

Gustavo Arellano

"Its puffy tacos are bigger than Henry’s and it offers more fillings – beans and avocado for vegetarians, barbecue and carne guisada (beef stew) for the real Gs. Buy two and Ray’s gives you a jalapeño. You’ll need the heat to cut through the fatty bliss."

Nicole Raney

"The best pick on the menu is the avocado puffy taco, a tasty creation, both crunchy and soft, topped with lettuce and tomatoes."

José R. Ralat

"Crunchy on the outside, chewy on the inside, and impossibly light, they are pure joy. Go traditional and order the ground beef."

Joe Ovies

"The ground beef was excellent, especially with a generous pour of Ray's salsa."

Monticello Homes

"Anyone who has ever had a puffy taco in Ray’s Drive Inn in the original knows what a joy this specialty is. Fried corn meal that puffs up as it hits the oil is then filled with cumin picadillo or shredded chicken with iceberg lettuce, chopped tomato, shredded cheese, and guacamole. The result is a deliciously messy taco."

Trey Gutierrez

"Trademarked since 1992, they remain the standard-bearer with airy, yet crispy shells filled with steaming picadillo, carne guisada, and shredded chicken."

Justine Harrington

"Head to Ray’s Drive Inn for some of the best puffy tacos in town. Yum!"