General Discussion

What are the properties of a great saltena?

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What are the properties of a great saltena?

Steve | Oct 12, 2009 11:07 AM

Saltenas are a Bolivian stuffed bread ( i.e., empanada, knish, calzone).

I prefer my saltenas to be served as follows:
football shaped
hard pastry shell with soft interior.
gushing with liquid
served with a spoon and on a curved dish or bowl to catch the liquid.

I adore the photo and short description in this Bolivian food blog:
http://lunaticllama.com/tag/saltenas/

In my expereince, if they are not eaten the day they are made (probably by lunch time) they start becoming more like a stew inside, they dry up, or the bread becomes soggy.

To paraphrase another Bolivian food blog:
They are really juicy inside and when they’ve been sitting around for a while or are frozen, the juice seeps into the dough and they dry out. In fact, that’s why you won’t want to buy a salteña in the afternoon at any bakery because they’ve most likely been drying out.

Apparently there is some disagreement with other Chowhounds. Does anyone have any insight into the general discussion?

DC Board Discussion:
http://chowhound.chow.com/topics/6573...

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