Salteñas
A very authentic Bolivian/Peruvian food, it is quite rapidly being assimilated into "pockets" of the U.S. cuisine in certain areas, stretching from Wyoming, to Florida, to even the Washington D.C. area. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy or very spicy sauce, and sometimes also containing peas, potatoes, olives and other ingredients. To those who have little knowledge of what it can be likened to, a popular radio personality actually had his 30th birthday party at his parents' house in which he still resided to air live on the radio, and he classified the delicacy as a "Bolivian hot pocket". In the instances I've encountered the food, I thought of it as a soup or broth within the shell of a pita pocket, somewhat similar to an English pot pie. One of my college professors actually recalled to me a story of how he was once travelling cross-country and after he packed all his belongings, charted his destination, right before he left, he had to go to the local bakery of his town and order a big bag of salteñas for the long road trip. This was perhaps 20 years ago in Michigan, and I was surprised at how much feeling and good memories he portrayed in his account of the pastry he has loved for most of his adult life. I, too, now share the great sensation whenever I treat myself to the mid-morning meal.
From where I'm staying currently, I know of a little shop near D.C., in Falls Church's Bailey's Crossroads, called
My Bakery, which sells the tasty tart.