A talo may seem simple and coarse, but it is actually a key element of the Basque cuisine. Teresa Barrenechea describes them in her book The Basque Table: Passionate Home Cooking from Spain’s Most Celebrated Cuisine as “similar to Mexican tortillas, but they are a little thicker and more forgiving to make”. The fact is that besides this apparent simplicity, talos have an interesting history behind that is worth being studied.
Jalgi Mundura 