InterContinental Chicago Hotel Introduces "Tacros," a Mashup Between a Taco-Croissant

InterContinental Chicago Hotel, on the Mag Mile, has developed a new brunch dish: a mashup of a taco and a buttery, flaky croissant: dubbed “Tacros”. Executive Chef Randy Reed has developed this dish to include Ground Pork Chorizo, eggs and cilantro, folded within a fresh-baked croissant. For the less adventurous, the hotel also offers a full brunch menu with traditional items and dishes.