Get In My Belly: 🌮🥐 🌮🥐 🌮🥐 🌮🥐 8/10
It’s as if we just can’t leave croissants alone.
From mince pie croissant hybrids to sushi croissant hybrids, the French butter pastry seems to be a match made in foodie heaven – whatever that match may be.
The latest star in the foodie sky is the tacro – a mashup of croissant and taco playing true tribute to both a French and a Mexican favourite.
Woah woah woah
The brainchild of Arnaud Goethals and Julie Vandermeersh of Vive La Tarte in San Francisco, the tacro took as much as two months to develop. The result is a flaky, fun, umami sandwich – perfect for when you want a bit of a heavier snack for breakfast/brunch/all day errday.
For the time being, the tacro comes in three different varieties: chile chicken with avocado, pulled pork, and barbecued jackfruit for no-meat eaters. For garnishing there’s an option of sliced radishes, pickled onions, avocado salsa, and red salsa.
Who wants a bite?
Yet whilst all the fillings sound mouthwateringly good and rather traditional, we can’t help but wonder. How does it all come together? Can the softness of the croissant hold that heavy, juicy interior? Does the flaky pastry match the meat/jackfruit? How do you eat it? And how so without it all falling apart?
A quick search on Instagram shows that whilst the tacros are extremely (extreeemely) photogenic, they do seem to be relatively easy to eat. The croissant exterior is shaped kind of taco-y, and the toppings sit sandwiched happily between the two pastry walls. We don’t quite think it’s a snack you can eat on the go speed-walking with a fresh white shirt, but perhaps seated on a bench in the park.
Bright and colourful, rumour has it Vive La Tarte will be launching breakfast fillings soon too, so you can crank your breakfast taco/burrito situation up a delicious notch. Keep and eye out and find out more over on the Vive La Tarte website.