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History
Talo is made of corn flour, water and a little salt and cooked on a metal plate; after corn reached Basque farms from America in 1520 it served as everyday bread, and in the 1930s workers wrapped food in it for the fields. Wikipedia says that in Bilbao and San Sebastian it is an essential element of the Saint Thomas fair on 21 December. Kulturklik adds that talo with chorizo and txakoli can be tasted at El Arenal and Plaza Nueva, and Tourism Euskadi lists chorizo, talo, cider, cheese and txakoli among the fair's products.
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Common allergens: Pork
Where to eat talo de txistorra
Talo de txistorra in Bilbao
Featured by TableJourney as a signature dish of Bilbao. See where to eat Talo de txistorra in Bilbao or the Bilbao signature dishes guide.
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