Fair Stall · Corn Flatbread with Sausage
Talo con Txistorra
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The flatbread is made from corn flour, a staple in rural Basque kitchens since maize arrived from the Americas, well before wheat bread became common there.
Talo is a thick corn flatbread, cooked quickly on a hot griddle, then folded around a grilled txistorra sausage. Basque village festivals and market fairs griddle it to order over open coals.
Why it's made this way: Corn became a rural Basque staple centuries ago, and pairing the simple griddled flatbread with sausage turned it into festival street food.
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Part of World of Street Food — 690 dishes from 118 countries.
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