Talo is a typical food of the Basque Country and Navarre, similar to the traditional Tortilla of Mesoamerica, made of corn flour and water. It is round and is cooked in a warm metal plank. History Talo was used as bread in Basque country houses (originally in Gipuzkoa), and the remainings were mixed with milk making something similar to soup, which was eaten for dinner. In 20th century the generalization of wheat bread reduced the consumption of talo, which started to only be eaten in special o… (More on Talo)