Salteñas may be the visible Bolivian treat. All the guide books talk about them, and they are pretty much everywhere. A salteña is just a different take on the empanada. They usually have chicken or beef, onions, potatoes, olives, and raisins (along with a whole bunch of other things that I can’t tell), and are usually gushing with liquid. The trick is to bit off a tip and suck a bit of the liquid out before forging ahead. Many a gringo has ended up with half the filling of a salteña on his jeans. The burnt edge is a defining feature.