Best Salteñas I've had — and I've tried a few

Having eaten Salteñas at several restaurants over the past year, I can say this version is the best. The hearty and filling quality is more pronounced here than anywhere else I've tried. charque dried llama meat is handled with real knowledge — you can taste the difference.

This is proper an indigenous community festival feast cooking, not an adaptation for foreign tastes. singani grape spirit was the obvious choice and the combination was perfect. Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. Would return for this dish alone.