Talo is a typical dish from the Basque Country, similar to a taco made with a large corn tortilla, but with the fundamental difference that the corn has not been nixtamalized beforehand. As a result, the dough does not achieve the same cohesion (its texture is brittle and sandy) and is less nutritious. The dough is made with toasted corn flour, salt, and water, and cooked on a griddle.
The origins of talo date back to pre-industrial times when corn was introduced to the Basque Country in the 16th century. Traditionally, talo was a staple food for rural communities and was used as a bread substitute, often paired with other humble ingredients like txistorra, txorizo, cheese, or bacon.
Txistorra is a type of fast-cured sausage hailing from the regions of Aragon, the Basque Country and Navarre. It’s often considered a special type of chorizo, but with its own distinct characteristics: txistorra is usually thinner and has a slightly milder flavor compared to some types of chorizo.
The pairing of talo and txistorra has become a symbol of the region’s culinary heritage and an iconic street food associated with festivals and fairs. It is especially popular during major Basque celebrations, including the Santo Tomás fairs held in cities like Bilbao, San Sebastián, and Vitoria-Gasteiz. At these events, numerous food stalls sell freshly made talo with txistorra, which is grilled on the spot and served warm.
In addition to txistorra, talo can be filled with other ingredients, such as bacon, cheese, chocolate, or even vegetables, offering a variety of options to suit different tastes. Despite its versatility, the classic combination with txistorra remains the most popular choice.
