Morning Snack · Baked Broth Empanada

Salteña

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The filling is deliberately thickened with gelatin so it turns from solid to liquid in the oven, creating the dish's famously juicy, soupy interior.

A salteña is a baked empanada with a slightly sweet, golden crust encasing a juicy stew of beef or chicken, potatoes, peas, olives, and often a piece of hard-boiled or quail egg, all bound in a rich broth called jigote. Vendors sell them hot from baskets on street corners every morning.

Why it's made this way: Popularized in the 19th century by exiled Argentine writer Juana Manuela Gorriti, who sold empanadas on the street to support her family, the salteña became Bolivia's favorite grab-and-go breakfast.