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.
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.
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