Question: Where does "Henry's Puffy Tacos" originate?
About the article "Taco", section "Puffy tacos, taco kits, breakfast tacos and tacodillas".

Candidate passages:
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 breakfast taco, found in Tex-Mex cuisine, is filled with meat, eggs, or cheese, with other ingredients.
The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla.
There are many traditional varieties of tacos:  Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: "carne asada tacos"; tacos de tripita ("tripe tacos"), grilled until crisp; and, "chorizo asado" (traditional Spanish style sausage).
Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro.
Also prepared on the grill is a sandwiched taco called "mulita" ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese.
""Mulita"" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas.
Tacos may also be served with salsa.
Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow.
These include: "Cabeza", a serving of the muscles of the head; "Sesos" ("brains"); "Lengua" ("tongue"); "Cachete" ("cheeks"); "Trompa" ("lips"); and, "Ojo" ("eye").
Tortillas for these tacos are warmed on the same steaming plate for a different consistency.
These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.
Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer.
Meats for these types of tacos typically include: "Tripa" ("tripe", usually from a pig instead of a cow); "Suadero" (tender beef cuts), "Carnitas" and "Buche" (Literally, ""crop"", as in "bird's crop"; here, it is fried pig's esophagus.)
Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth.
The covering keeps the tacos warm and traps steam ("sweat") which softens them.
Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.
Tacos dorados (fried tacos, literally, "golden tacos") called "flauta"s ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or "barbacoa", rolled into an elongated cylinder and deep-fried until crisp.
They are sometimes cooked in a microwave oven or broiled.
Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington.
In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.
Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico.
Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions. 
Gases will dissolve in liquids to an extent that is determined by the equilibrium between the undissolved gas and the gas that has dissolved in the liquid (called the "solvent").
The equilibrium constant for that equilibrium is:  (1)     formula_8 The form of the equilibrium constant shows that the concentration of a solute gas in a solution is directly proportional to the partial pressure of that gas above the solution.
This statement is known as Henry's Law and the equilibrium constant formula_9 is quite often referred to as the Henry's Law constant.
Henry's Law is sometimes written as: (2)     formula_10 where formula_11 is also referred to as the Henry's Law constant.
As can be seen by comparing equations (1) and (2) above, formula_11 is the reciprocal of formula_9.
Since both may be referred to as the Henry's Law constant, readers of the technical literature must be quite careful to note which version of the Henry's Law equation is being used.
Henry's Law is an approximation that only applies for dilute, ideal solutions and for solutions where the liquid solvent does not react chemically with the gas being dissolved. 
Taquería (sometimes misspelled as "taquiria") is a Spanish word meaning "taco shop" or "place that makes tacos".
As tacos are an integral part of traditional Mexican cuisine, shops selling them have proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities.
More typical taquerías specialize in tacos, as expected, but in some localities it can be used to refer to restaurants specializing in burritos , where tacos themselves are less of a point of emphasis.
Originally, a taquería could only be a street vendor; however, today many taquerías are restaurants that occupy buildings. 
The various other forms of Henry's law are discussed in the technical literature.
As can be seen by comparing the equations in the above table, the Henry's law constant kH,pc is simply the inverse of the constant kH,cp.
Since all kH may be referred to as Henry's law constants, readers of the technical literature must be quite careful to note which version of the equation is being used.
It should also be noted, the Henry's law is a limiting law that only applies for 'sufficiently dilute' solutions.
The range of concentrations in which it applies becomes narrower the more the system diverges from ideal behavior.
Roughly speaking, that is the more chemically 'different' the solute is from the solvent.
Typically, Henry's law is only applicable to gas solute mole fractions less than 0.03.
It also only applies simply for solutions where the solvent does not react chemically with the gas being dissolved.
A common example of a gas that does react with the solvent is carbon dioxide, which forms carbonic acid (H2CO3) to a certain degree with water.