Pay no attention to the sign out front. Pike Pizza hasn't baked a pie for probably a dozen years. The cheerful storefront's real signature is a much dearer commodity: saltenas, braided turnovers filled with a soupy mix of chicken or beef plus peas, hard-cooked egg and potatoes. Bolivians treat saltenas as snacks rather than meals; the time to enjoy them here, at the oldest of five family-run area outposts, is breakfast or lunch and no later than 2 p.m., advises co-owner Guillermo Molina, who says his small kitchen sells "hundreds and hundreds" of saltenas every weekend. My routine involves finding a stool at the bar, asking for a beef saltena and cutting a small circle of pastry from the top of the glossy treat, which prevents the liquid center from spilling out. The combination of the delicately sweet shell, the tender meat and a broth seasoned with cumin and garlic makes it difficult to stop at one saltena, and diners can up the heat with a dollop of a wicked relish of minced jalapeno, cilantro and tomato. The cool thing is, you can add a beer to the equation and get change back from a 10-spot; the saltenas go for a mere $2.15 apiece -- and two could make a meal.
You have chosen to submit a user review for possible removal by our editorial staff due to its offensive or inappropriate nature. Please confirm that you would like the review submitted for evaluation. If our editors find that the review does not fall within our user review guidelines, then it will be removed promptly.
The user review that you selected has been submitted for evaluation by our editors. It usually takes us about 5-7 days to evaluate a review.