{"id":2675,"date":"2021-05-12T09:29:46","date_gmt":"2021-05-12T09:29:46","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=2675"},"modified":"2022-05-30T13:27:57","modified_gmt":"2022-05-30T11:27:57","slug":"talo-el-maiz-que-va-de-fiesta","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/","title":{"rendered":"Talo, el ma\u00edz que va de fiesta"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/gastronomia\/\">Gastronom\u00eda<\/a> \u00a0&gt;\u00a0\u00a0 Talo, el ma\u00edz que va de fiesta<\/p>\r\n<h3>PLANES<\/h3>\r\n<h1>\u00a0<\/h1>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>M\u00e1s sobre:<\/h4>\r\n<h5>\u00a0<\/h5>\r\n<p><strong>El trigo jam\u00e1s se adapt\u00f3 al clima lluvioso de Bizkaia<\/strong>. En los campos y colinas se sembraba mijo. A partir del siglo XVI, llegaron a Europa alimentos del Nuevo Mundo que cambiaron la historia: el cacao, el tomate, la patata, las jud\u00edas, los pimientos. Y el <strong>ma\u00edz<\/strong>. Desde que arrib\u00f3, toda la cornisa cant\u00e1brica evolucion\u00f3 hacia una <strong>cultura del ma\u00edz<\/strong>. Alimento fundamental para los seres humanos y forraje para el ganado.<\/p>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_794772094 essb_size_s print-no\" id=\"essb_displayed_1616052906_794772094\" data-essb-postid=\"2675\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/\" data-essb-instance=\"794772094\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Talo%2C%20el%20ma\u00edz%20que%20va%20de%20fiesta%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Ftalo-el-maiz-que-va-de-fiesta%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('Talo%2C%20el%20ma\u00edz%20que%20va%20de%20fiesta%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Ftalo-el-maiz-que-va-de-fiesta%2F', '794772094'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;794772094&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p>La fiesta en Bizkaia huele diferente. Siempre, desde alg\u00fan rinc\u00f3n, se extiende el <strong>olor a harina de ma\u00edz tostada<\/strong>. Peculiar. Diferente. Siempre reconocible. Alguien tuesta peque\u00f1os talos que envolver\u00e1n un <strong>txorizo<\/strong> o acompa\u00f1ar\u00e1n un pedazo de <strong>sabrosa costilla de cerdo<\/strong>.<\/p>\r\n<p>Hoy en d\u00eda el pan de ma\u00edz y el talo habitan casi exclusivamente en algunos restaurantes y en los puestos de fiestas como el Lunes de Gernika o la Feria de Santo Tom\u00e1s. Pero, hasta el siglo XX, cuando el transporte de grandes cantidades de harina de trigo empez\u00f3 a ser viable, la harina de ma\u00edz era la reina en Bizkaia.<\/p>\r\n<p><img decoding=\"async\" title=\"Haciendo talo\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/sttomas-006-2.jpg\" alt=\"Haciendo talo\" width=\"970\" height=\"651\" \/> Haciendo talo<\/p>\r\n<h2>Morokil y opil<\/h2>\r\n<p>Los campesinos acarreaban sus cosechas de grano amarillo al m\u00e1s cercano de los abundantes molinos movidos por la energ\u00eda del agua que jalonaban cada comarca y regresaban al caser\u00edo con la preciada harina de ma\u00edz para autoconsumo.<\/p>\r\n<p><strong>Tres<\/strong> eran las <strong>principales formas<\/strong> en las que la harina de ma\u00edz discurr\u00eda por el d\u00eda a d\u00eda de los vizca\u00ednos. El <strong>morokil<\/strong>, una especie de delicioso porridge a base de leche caliente, harina de ma\u00edz y az\u00facar; denso, dulce, poderoso. El <strong>opil<\/strong>, una torta redonda de unos dos dedos de grueso y algo m\u00e1s de un palmo de di\u00e1metro, resultado de aplastar con las manos una bola de masa creada tras mezclar agua caliente, sal y harina de ma\u00edz, que es asada sobre una plancha, la chapa de la cocina econ\u00f3mica o una sart\u00e9n dispuesta sobre el tr\u00e9bede. El opil pod\u00eda conservarse, una vez tostado, durante d\u00edas listo para comer.<\/p>\r\n<p>Pero el <strong>talo<\/strong> era el <strong>m\u00e1s usado<\/strong>. La misma torta que el opil, pero aplanada hasta el medio cent\u00edmetro y tostada. Un c\u00edrculo quebradizo, caliente, duro por fuera y tierno por dentro. Con un particular perfume a ma\u00edz y fuego.<\/p>\r\n<p><img decoding=\"async\" title=\"talo2\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/talo2.jpg\" alt=\"talo2\" width=\"970\" height=\"497\" \/><\/p>\r\n<h2>Talo para todo<\/h2>\r\n<p>El <strong>talo<\/strong> acompa\u00f1aba el desayuno, con nata, miel o confitura, el almuerzo y la cena. En ocasiones, sustitu\u00eda al plato. Con una gran sart\u00e9n en el centro de la mesa, pre\u00f1ada de chorizo, costilla de cerdo, tocino y quiz\u00e1 huevos fritos, cada comensal se serv\u00eda sobre su talo aquellas piezas que le apetec\u00edan.<\/p>\r\n<p>&#8220;El agua, muy caliente para mezclarla bien con la harina. Lo que aguanten tus manos. Amasa bien, que no queden grumos ni burbujas. Despu\u00e9s, toma una bola de masa, como la quepa en la palma de la mano, espolvorea la tabla de harina, y haz sonar la m\u00fasica. Tap-tapatap-tap-tap-tapatat&#8221;. Es la <strong>descripci\u00f3n del proceso<\/strong> por parte de una vieja maestra del arte de hacer talo. La m\u00fasica es la del sonido de las manos sobre la masa para aplanarla, girarla y convertirla en una torta perfecta que solo espera el calor.<\/p>\r\n<p>Hace a\u00f1os que el imperio de las harinas de trigo ha barrido al talo del d\u00eda a d\u00eda. Aunque conserva su pujanza en los recintos festivos. Solo el talo. Y talos m\u00e1s peque\u00f1os, aptos para degustar de pie en torno a una pieza de chistorra o chorizo. Ligeramente mayores que una arepa o una tortilla centroamericana. Al final, el ma\u00edz de Bizkaia vuelve a su origen. Un generoso vaso de txakoli o sidra maridan a la perfecci\u00f3n. Llevan unos cuantos siglos haci\u00e9ndolo.<\/p>\r\n<h2>Santo Tom\u00e1s transforma Bilbao<\/h2>\r\n<p><strong>Cada 21 de diciembre<\/strong>, toda la ciudad se transforma en un gran mercado que es romer\u00eda a la vez. Celebra su propia memoria y su vieja esencia, en una jornada que no deja de asombrar a los visitantes, que se ven sorprendidos en una vor\u00e1gine dif\u00edcil de explicar. Por momentos es protagonista el mercado, por momentos la m\u00fasica, despu\u00e9s el olor del ma\u00edz tostado, el cacareo de los capones o el sonido de la sidra al ser escanciada sobre la ancha boca de un vaso de cristal.<br \/>Seg\u00fan recogen los cronistas, las agricultores que habitaban y explotaban muchas de las tierras y caser\u00edos de Bizkaia, pagaban sus rentas a los propietarios de forma anual. Lo hac\u00edan al vencer el a\u00f1o. A finales de diciembre. La mayor\u00eda de los propietarios resid\u00edan en la capital. Los agricultores y ganaderos aprovechaban su viaje a Bilbao para vender en los mercados sus productos de invierno, destinados a los banquetes de Navidad: capones, caracoles, setas y hongos, nueces y avellanas, corderos, pavos, manzanas, mermeladas, peras, licores, coles, coliflores y calabazas.<\/p>\r\n<p>Si te gusta la historia no puedes perderte:<\/p>\r\n<p><a title=\"C\u00e1rgate de energ\u00eda en \u00c1lava\" href=\"https:\/\/basquemagazine.com\/planes\/cargate-de-energia-en-alava\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa-300x160.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa-768x409.jpg 768w\" alt=\"D\u00f3lmen La Llanada alavesa\" width=\"970\" height=\"516\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"C\u00e1rgate de energ\u00eda en \u00c1lava\" href=\"https:\/\/basquemagazine.com\/planes\/cargate-de-energia-en-alava\/\">C\u00e1rgate de energ\u00eda en \u00c1lava<\/a><\/h2>\r\n<p>\u00c1lava apuesta por infraestructuras de carga de veh\u00edculos el\u00e9ctricos cercanas a recursos naturales, hist\u00f3ricos, culturales y gastron\u00f3micos. Y lo hace para dar respuesta a una demanda en crecimiento y fomentar el turismo sostenible. \u00bfTe apuntas?<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/planes\/cargate-de-energia-en-alava\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->\r\n<h2>Suscr\u00edbete a nuestra Newsletter<\/h2>\r\n<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada todos los meses.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_3\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"3\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Por favor rellene este campo\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Tu direcci\u00f3n de correo electr\u00f3nico no es v\u00e1lida\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"fd083ef615\">\n\t\t\t\t<div class=\"sib_signup_box_inside_3\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Introduce tu email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Quiero suscribirme\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_3 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_3 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_3 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_3 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h2>Te va a encantar<\/h2>\r\n<p><a title=\"La terraza del Akelarre, un verdadero lujo con vistas al mar\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/la-terraza-del-akelarre-un-verdadero-lujo-con-vistas-al-mar\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/Xf6d9cce5170716dbdc352e597fbd097a.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/Xf6d9cce5170716dbdc352e597fbd097a.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/Xf6d9cce5170716dbdc352e597fbd097a-300x162.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/Xf6d9cce5170716dbdc352e597fbd097a-768x414.jpg 768w\" alt=\"\" width=\"970\" height=\"523\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"La terraza del Akelarre, un verdadero lujo con vistas al mar\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/la-terraza-del-akelarre-un-verdadero-lujo-con-vistas-al-mar\/\">La terraza del Akelarre, un verdadero lujo con vistas al mar<\/a><\/h2>\r\n<p>A 10 minutos del centro de San Sebasti\u00e1n, la terraza del hotel Akelarre ofrece toda la tranquilidad de un entorno natural en un paraje incomparable, frente al Cant\u00e1brico. Tardar\u00e1n tiempo en olvidarla\u2026<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/la-buena-vida\/la-terraza-del-akelarre-un-verdadero-lujo-con-vistas-al-mar\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Rioja Alavesa, tu regalo m\u00e1s personal\" href=\"https:\/\/basquemagazine.com\/gastronomia\/rioja-alavesa-tu-regalo-mas-personal\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xriojaalavesa1.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xriojaalavesa1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xriojaalavesa1-300x200.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xriojaalavesa1-768x512.jpg 768w\" alt=\"\" width=\"970\" height=\"647\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"Rioja Alavesa, tu regalo m\u00e1s personal\" href=\"https:\/\/basquemagazine.com\/gastronomia\/rioja-alavesa-tu-regalo-mas-personal\/\">Rioja Alavesa, tu regalo m\u00e1s personal<\/a><\/h2>\r\n<p>La ruta del vino de Rioja Alavesa lleva m\u00e1s de 15 a\u00f1os apostando por el enoturismo, por un territorio m\u00e1gico al sur de la provincia de \u00c1lava que, cada d\u00eda, se renueva y se reinventa para que los visitantes tengan una vivencia m\u00e1gica.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/gastronomia\/rioja-alavesa-tu-regalo-mas-personal\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Euskadi, destino LGTBfriendly\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/euskadi-destino-gay-frendly\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/foto14.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/foto14.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/foto14-300x168.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/foto14-768x431.jpg 768w\" alt=\"\" width=\"970\" height=\"544\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a><\/p>\r\n<h2><a title=\"Euskadi, destino LGTBfriendly\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/euskadi-destino-gay-frendly\/\">Euskadi, destino LGTBfriendly<\/a><\/h2>\r\n<p>La cercan\u00eda con Francia y la tradici\u00f3n liberal hacen de Euskadi un lugar donde impera la libertad de ser y amar. !Disfruta de tu visita\u00a1<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/la-buena-vida\/euskadi-destino-gay-frendly\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Cuevas de Navarra\" href=\"https:\/\/basquemagazine.com\/cuevas-de-navarra\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/bakartxo-aniz0000000.gif\" alt=\"Bakartxo\" width=\"970\" height=\"546\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"Cuevas de Navarra\" href=\"https:\/\/basquemagazine.com\/cuevas-de-navarra\/\">Cuevas de Navarra<\/a><\/h2>\r\n<p>Navarra esconde en su subsuelo un secreto muy bien guardado: Sus cuevas. La abundancia de terrenos calc\u00e1reos ha permitido que el agua haya creado a lo largo de los siglos grutas de extraordinaria belleza.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/cuevas-de-navarra\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>La fiesta en Bizkaia huele diferente. Siempre, desde alg\u00fan rinc\u00f3n, se extiende el olor a harina de ma\u00edz tostada. Peculiar. Diferente. Siempre reconocible.<\/p>\n","protected":false},"author":2,"featured_media":2676,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[84,90,76,85],"etiquetas_hoteles":[],"class_list":["post-2675","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia","tag-bizkaia","tag-gipuzkoa","tag-gourmet","tag-tradiciones"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Talo, el ma\u00edz que va de fiesta - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Talo, el ma\u00edz que va de fiesta\" \/>\n<meta property=\"og:description\" content=\"La fiesta en Bizkaia huele diferente. 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