Talo (gastronomy)

Talo is a typical food of the Basque Country and Navarre, similar to the traditional Tortilla of Mesoamerica, made of corn flour and water. It is round and is cooked in a warm metal plank.

History

Talo was used as bread in Basque countryhouses (originally in Gipuzkoa), and the remainings were mixed with milk making something similar to soup, which was eaten for dinner. In 20th century the generalization of wheat bread reduced the comsumption of talo, which started to only be eaten in special occasions. In Bilbao and Donostia it is an essential element at "Saint Thomas"' fair, celebreted the 21 December.

Nowadays it is eaten with txistorra (a type of thin chorizo) while drinking txakoli. It can also be eaten with cheese, chocolate or honey.

Preparation

To prepare talo 350 grams of corn flour, 250 ml of warm water and a pinch of salt are needed. Flour and salt are mixed, and then water is added in the center while kneading the pastry. When it gets its proper texture, it is let to settle for 30 minutes. After this, small balls are formed which will be spread until they look like a wafer. These will be toasted on both sides on a warm metal plank, and when they are hot, chorizo or other foods will be put in before folding it.

External links

* es [http://www.euskaltalo.com/index.htm Euskaltalo.com]
* [http://www.euskalnet.net/arst Talo's of Segura]