Since we have no idea who Henry is, why do we qualify Arturo with "Henry's brother"?

I'm guessing that the paragraph originally said that Henry Somethingorother originated the style at a place called Henry's Puffy Taco in San Antonio. In that case, it would be relevant and interesting that Arturo of Arturo's Puffy Taco in Whittier was Henry's brother. But without that information, it's like characterizing the 1980 presidential elections as "a contest between Billy's brother Jimmy and Neil's brother Ronald". 70.36.140.136  
Thanks to you and  for pointing this out! The taco article is subject to constant revision (if not vandalism) and it's often impossible to keep track of the changes within changes. It looks like a reference was deleted at some point and changes in the text led to the difficulties you mentioned. I took a stab at copyediting the paragraph so that the references to Henry & Arturo Lopez make sense. I've also added a citation for the Lopez family history. By all means have a go at making it better!  Who, me?  
I'm a little doubtful that this level of detail is desirable—perhaps if puffy tacos got their own article—but the text does make sense now. Thanks.   
I'm not sure if an article focused solely on puffy tacos would fly. Puffy tacos seem to be a variation on the basic theme which, while notable, isn't really distinctive enough to warrant an article. I could be wrong—it has happened! o) Perhaps trimming down the mention here is a better way to go. Please take a stab at doing either!  Who, me?  

 Hard-shell tacos 

I have two issues with this section:

1. The first image you show is of an extruded cornmeal product, or " taco shell," which is baked at the factory and doesn't fit with the rest of the info.  For example, the patented fryer you describe is not for these extruded shells   if they're fried, they're tortillas, if they're these shells, they are not fried.  So, that image doesn't work here.

2.  The term, "hard-shell taco"  I was born and raised in California and have lived in Arizona and on the East Coast, and I can't say I've ever seen anything called a "hard-shell taco" on a menu.  Is this a regional designation, possibly in the Northeast where the fryer was patented?  If so, you need to state that and cite a source.  

Many small, non-ethnic restaurants serve these extruded products just because they are labor free and can be stored almost indefinitely. but they just call them tacos.  To order a soft taco in such a restaurant (assuming it's an option) means only that you want an actual tortilla to be used for your taco.    
On the term "hard-shell taco", see for example, this post about a Los Angeles, California eatery called Tito's Tacos.  Who, me?