Salteñas are typically eaten in the morning, as a breakfast or mid-morning snack. Bolivians are very proud of their salteñas — every family, restaurant and market stall has its own secret recipe. Some are slightly sweet, some are spicy, and the filling can include chicken, beef, or vegetables. The debate over whose salteña is best never ends.
The name 'salteña' comes from the city of Salta in Argentina — according to tradition, a woman from Salta brought her pastry recipe to Bolivia long ago and the Bolivians adapted it so thoroughly that it became their own. Today, Bolivia's version is quite different from any Argentine pastry.
The juice inside a salteña is the trickiest part. The filling is put in as a thick stew, but while baking it turns liquid. Bite into one wrong and the juice will run down your arm! Experienced salteña-eaters tilt the pastry, bite a small hole at the top, sip the juice first, and then eat the rest. Watching a Bolivian eat a salteña gracefully is very impressive.
Every Bolivian city claims to make the best salteñas in the country. People in Cochabamba are especially confident about their version. Trying salteñas at a local market is considered one of the best ways to experience Bolivian food culture.