|Place of origin||France and Spain|
|Region or state||Basque Country|
|Main ingredients||Corn flour, water, salt|
|This article does not cite any references or sources. (February 2008)|
Talo or Talau (Basque pronunciation: [talo]) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour and water. It is round and is cooked in a warm metal plank.
Talo was used as bread in Basque houses (originally in Gipuzkoa), and the remainings were mixed with milk making something similar to soup, which was eaten for dinner. In the 20th century the generalization of wheat bread reduced the consumption of talo, which started to only be eaten in special occasions. In Bilbao and Donostia it is an essential element at Saint Thomas' fair, celebrated the 21 December.
Nowadays it is eaten with txistorra (a type of thin chorizo) while drinking txakoli. It can also be eaten with fried pancetta ( in Basque xingar, in French Ventrêche) or fried Bayonne Ham, cheese like Ossau-Iraty, chocolate or honey.
To prepare talo, take 350 grams of corn flour, 250 ml of warm water and a pinch of salt. 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 left 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.
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