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Basque cornmeal flatcakes

Making of talo at the Agricultural and Livestock Fair in Leioa, Biscay, Spain.

Similar to a Mexican tortilla, the Basque talo (also spelled taloa) was nearly as popular as bread for decades. Yet as Basque things go, it is relatively recent, as corn only arrived in the region in the early 16th century.

These days you’re most likely to find them piping hot off the iron plates at fairs, markets and festivals, served with jambon de Bayonne or txistorra, Basque sheep cheese, honey or Nutella.

Basque Country and Béarn

Bread, pancakes, etc

Text © Dana Facaros

Image by Javier Mediavilla Ezquibela