Salteña actually originate from the city of Salta in Argentina, however, Juana Manuela Gorriti, who historians claim first made the Salteña, was exiled to Bolivia. Her family endured extreme poverty and came up with this recipe in the early 1900s in order to earn a living.
It is a type of empanada different to those we had become used to and so fond of in Columbia and Ecuador. It is slightly sweet and typically contains peas, meat, potatoes, egg and then other variants such as raisons or olives.
They are a typical morning snack, with many people eating them for breakfast.