A salteña is a type of Bolivian baked empanada.
Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy or very spicy sauce. Inexplicably, or maybe that is just the current fashion, most of the ones I’ve bitten into have either olives and or raisin in them. Unlike an Argentinean empanada, the crust / shell is harder so it crumbles easier, giving you a different mouth feel. I love the combination for the savory and sweet.
They are available through out Bolivia but of course each region has its own variation. Cochabamba and Sucre claim to have the best version of this snack. They can be found at the markets and from the street vendors. Traditionally they are a mid-morning snack, it often sales out by noon. If you see some for sale, don’t hesitate. Buy one, if not three, eat one right there on the spot and if you could resist another, carry the rest with you to snack on for the rest of the day.