Talo (food)

Talo
Making talo in Leioa, Biscay
TypeBread
Place of originFrance and Spain
Region or stateBasque Country
Main ingredientsCorn flour, water, salt

Talo or Talau[1] (Basque pronunciation: [talo]) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour, water and a bit of salt.[2][3][4] It is round and is cooked in a warm metal plank, named a talo burni ("talo iron").[5] It can be eaten alone, with various toppings, and is also used as a wrap for various foods.[6]

  1. ^ Cite error: The named reference Philpott 2016 was invoked but never defined (see the help page).
  2. ^ Davis, M.A. (2002). Chorizos in an Iron Skillet: Memories and Recipes of an American Basque Daughter. Basque (Paperback). University of Nevada Press. p. 202. ISBN 978-0-87417-445-8. Retrieved November 18, 2017.
  3. ^ Saveur. Meigher Communications. 2007. p. 359. Retrieved November 18, 2017.
  4. ^ "Basque in its glory". The Week. August 11, 2016. Retrieved November 18, 2017.
  5. ^ Sevilla, M.J. (1998). Life and Food in the Basque Country. New Amsterdam Books. p. 73. ISBN 978-1-4617-3313-3. Retrieved November 18, 2017.
  6. ^ The Pyrenees Rough Guides Snapshot France (includes Pays Basque, Pau, Lourdes, Parc National des Pyrénées and Perpignan). Rough Guide to... Rough Guides. 2013. p. 13. ISBN 978-1-4093-3800-0. Retrieved November 18, 2017.