Talo (food)

For other uses, see Talo (disambiguation).
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.