Talo orTalau[1] (Basque pronunciation:[talo]), also known aspastetx[2] orartopil inSoule, is a typical food of theBasque Country, similar to the traditionalcorn tortilla ofMesoamerica, made ofcorn flour, water and a bit of salt.[3][4][5] It is round and is cooked in a warm metal plank, named atalo burni ("talo iron").[6] It can be eaten alone, with various toppings, and is also used as a wrap for various foods.[7]
After corn was introduced from America to Basque agriculture in 1520, talo was subsequently prepared.[8] Talo was used as bread in Basque houses, and the remainings were sometimes mixed with milk making something similar tosoup, which was eaten for dinner.[citation needed] In the 20th century the generalization ofwheat bread reduced the consumption of talo, which started to only be eaten in special occasions. InBilbao andDonostia it is an essential element atSaint Thomas' fair, celebrated annually on December 21.[9]In the 1930s, workers would wrap foods within talo and take this to the fields.[10] During the 1930s, miners also consumed talo, and it was also eaten by factory workers after this time.[10]
^Eguía, Sergio (20 December 2013)."Así es el talo perfecto".El Correo (in European Spanish). Retrieved23 April 2020.La tradicional oblea de maíz es la reina de esta multitudinaria celebración.
