Salteñas, according to one account, were first made by a baker born in the northern Argentinean city of Salta.
As made in Bolivia, the baker's home in adulthood, and in the small Bolivian community of Queens, these empanadas do have the bulky shape and thick braided lip of their fellow empanadas to the south. Many, including this chicken salteña (Thursday to Sunday only, $2), plumped with potatoes, peas, and raisins, are on the sweet side, but chili sauce is invariably on hand if you prefer yours more picante.
Also shown: the salad called k'allu (about $9). Though raw onion is the defining ingredient, tomato, locoto chili, mild white cheese, and hominy — often, a lot of hominy — are commonly added.
90-17 31 Ave. (90th-91st Sts.), East Elmhurst, Queens