The new food hype: meet the tacro

If you thought the hype around croissant dating was over, you are mistaken. The world seems to be unable to get enough of food fads where the croissant is in the spotlight. After the cronut and crosushi, a new trend has been born in San Francisco. Meet the tacro, a crispy pastry made from puff pastry filled with Mexican delights. The French meet the Mexican, who would have thought?

It’s a taco served in a croissant instead of a Mexican corn tortilla. It is then filled with chicken, pulled pork, and for the vegetarians, jackfruit, avocado, onion, salsa, sprouts, and radishes.

The tacro is an invention of the bakery Vive la Tarte from San Francisco. They will soon launch a breakfast variant as well. And anyone who thought a taco was difficult to eat without getting greasy dirty fingers better stay away from this even more fragile variant. Who dares?