We have a lady that sells tamales (she stays up all night making them and then sels them hot and extra moist) from the back of her van every friday at my job. She mentioned saltena's one day but I didn't know what she meant. I'll be sure to ask her now.
Boy, that brings back memories. The first saltenas I enjoyed in the US were prepared out of the apartments of Bolivian ex-pats in Arlington, VA. I'm sure the local Health Dept. didn't approve, but "F - them
". That was back in the 1970's when you had to be "in the know".
As the DC Metro area "Bolivian Community" grew to some 50,000, Bolivian restaurants popped up (Cecilia's, Pike Pizza, Tutto Bene, et al.) and "The Saltena Circuit" was born. God Bless America!
Another "Bolivian treat" that set my "Anglo" tastebuds longing for "more" is "huminta
" - a sweet, spicy, moist cornbread-like tamale. My Bolivian sister-in-law (former) used to make it en casserole
primarily from cornbread mix, creamed corn, and tabasco. OMG, it's SO