Juicy, Beefy Salteñas are Like Bolivian Soup Dumplings — Dining on a Dime


Hey everybody. We are in Columbus Circle,
59th Street and 8th Avenue in Manhattan in New York City. But where we’re going to eat is actually way underneath the ground. That’s right, we’re going under to try a cuisine that I’ve never had before, and that I
would be willing to bet that a lot you haven’t had either. So three brothers own and operate this restaurant called
Bolivian Llama Party. And they specialize in
the food of their home. A salteña, which, they’re
sort of empanada-like. Sandwiches called cholas,
traditional flavors and drinks and menu items from Bolivia. And what’s also really
neat is that they are using their success here in
New York to help Bolivian single mothers go to work
when they have children. Bolivia is a developing country. There’s still quite a bit of poverty. So it’s nice to see that
these brothers are using their platform and their
success to give back to the county they came from. We’re going to try some
of this Bolivian food. I’m super excited. And let’s go. (lighthearted music) So we’re at your place,
Bolivian Llama Party. First of all, that’s like the
best name of a restaurant. I think I’ve ever heard. Yeah, it’s attention grabbing, but it’s a lot of what we do which is, yeah we’re Bolivian food. I had a pet llama as a child. You did not. Yes I did. We love llamas. That’s amazing. They’re quirky animals. And party, we love to party. Do they make good pets? They do. They do. Although they spit if they get angry. So you got to make sure you
don’t get on their bad side. Party in, Bolivian Llama
Party, is really also about not just partying
as a festive environment but also celebrating our traditional food and our salteñas for example
is what we’re known for. They are traditionally found to have beef or chicken in them with a
stewy, juicy, soupy interior. We use bone broth. So basically the same way
soupy dumplings are made. Once it bakes, the
filling turns into a stew. So inside, if you shake
it, you here a juice in- it’s like a soup inside. And that’s traditionally-
I’ve never shaken an empanada before on or here. That’s how Bolivia is. Yeah, Bolivians will take something and shake at the ear to
hear how much juice… – [Lucas] To make sure that, oh wow. Yeah, it’s basically a
brunch thing that you do with your family on the weekends. It’s a bonding thing. It’s kind of like comfort food. This is Bolivian style, South
American, Andean comfort food. (dancing music) Hello. You know, he said you’re
suppose to shake it but you’re really suppose to talk to it. You give it a little kiss
right before you eat it. And you say, “Thank you salteña.” (Lucas kissing) These look delicious. I’m frankly impress. The seal on these is very good because there is a lot of liquid in this. I can hear it. It sounds like a little slushy maraca. These are not empanadas. Do not call them empanadas. Empanada like, in that it resembles it. But it is baked, it is not fried. And the inside, you get that soupy quality by having that congealed
aspect like stock. Which then, when it’s
being baked, it melts. Taste like a beef stew. Very thick. Very rich. Very fatty. I’m going to pour some
of this hot sauce on it. Again, forgive my pronunciation. The quilquina, which is an herb… If you had Mexican papalo, the very first episode Dining on a Dime, they put it on tacos. It almost taste vaguely soapy. Which is not in this case
necessarily a bad thing. What’s nice is that it
really cuts the richness of this very thick hardy beef stew. But basically this is just like a perfect little handheld package. Totally just like take this to go. And just munch on it. You got to be careful not
to spill it all over you. But, I love it, and I really love it with that sauce, gives
it a little herbal kick. A little bit of spice. Super nice. So we had our juicy non-empanada salteñas. We’re going to get into the cholas. So this is a chola. And this is just straight up like… pulled pork style, slow
roasted, smoked shoulder. Just sort of pull apart, stringy, very melt in your mouth. We’ve got the hibiscus, pickled onions, pickled carrots, and some of
that white salty cotija cheese. A little bit of herb on it. So very rich. very salty, tender, juicy, marinated pork, slow roasted pork shoulder. Pull apart, falls out the bottom. What is really great about
a sandwich like this, is when they’re generous with the pickles because then you get that nice
acid to cut through the fat. This is a very good little sandwich. So yeah, Bolivian Llama Party, awesome, fantastic little place. And they’re doing wonderful work. And they’re representing Bolivian food in a way that is not
being done in Manhattan and in most of the country. I haven’t been to a Bolivian
restaurant before this. It was super tasty and
really interesting too. I can’t eat it. (crying) It’s hard being a llama. (elated music) I really hope you enjoined this episode of Dining on a Dime from Bolivian Llama Party at 57th Street and 8th
Avenue in Manhattan. If you like to watch
more, please click here.

Comments 100

Leave a Reply

Your email address will not be published. Required fields are marked *