{"id":958,"date":"2025-09-25T21:38:23","date_gmt":"2025-09-25T19:38:23","guid":{"rendered":"https:\/\/lapaz.bo\/turismo\/?p=958"},"modified":"2025-09-25T21:38:23","modified_gmt":"2025-09-25T19:38:23","slug":"saltena","status":"publish","type":"post","link":"https:\/\/lapaz.bo\/turismo\/2025\/09\/25\/saltena\/","title":{"rendered":"SALTE\u00d1A"},"content":{"rendered":"\n

La salte\u00f1a es un tipo de empanada jugosa y rellena con carne de res, pollo u otras carnes, huevo duro, especias, y otros ingredientes, cocida al horno, t\u00edpica en la gastronom\u00eda popular boliviana.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
El escritor Antonio Paredes Cand\u00eda popularizo una historia sobre el origen de la salte\u00f1a en la cual se le atribuye la creaci\u00f3n de dicho plato a Juana Manuela Gorriti. Se cuenta que D\u00f1a. Juana se encontraba escapando de la dictadura junto a toda su familia de esta manera se vieron obligadas a dejar su natal Salta e instalarse en Potos\u00ed Bolivia, para sobrevivir en su nueva vida la familia Gorriti se dedic\u00f3 a vender empanadas con una receta propia de su tierra. En el contexto de esta historia el nombre de \u201csalte\u00f1a\u201d se deber\u00eda a sus creadoras la familia Gorriti originarias de Salta. Sin embargo, en recientes a\u00f1os otra versi\u00f3n ha salido a la luz y es la de la historiadora de gastronom\u00eda Beatriz Rosells, quien tiene en su poder el libro de cocina de do\u00f1a Josefa Escurrechea datado el a\u00f1o 1776, es precisamente en este libro donde se encuentra la receta de la empanada adem\u00e1s de dos rellenos con a\u00f1adidos dulces. \u00abEste es el \u00fanico recetario colonial encontrado en Bolivia y en toda la regi\u00f3n. Y, en \u00e9l, la empanada ocupa un espacio notable\u201d.  De esta manera podemos afirmar que el recetario de do\u00f1a Josefa es el m\u00e1s antiguo existente en el pa\u00eds y con estese demuestra que la empanada de caldo ya se preparaba en Potos\u00ed \u00abEl aporte indudable de la mano potosina a las recetas son las papas y el aj\u00ed, ingredientes americanos que no se usaban antes en la comida europea -apunta Beatriz.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

La salte\u00f1a se ha convertido emblema de la gastronom\u00eda boliviana es por eso que el 11 de octubre del a\u00f1o 2012 este plato fue declarado patrimonio intangible por el municipio de Potos\u00ed y se estableci\u00f3 10 de noviembre como d\u00eda de la salte\u00f1a boliviana.<\/p>\n\n\n\n

Ingredientes:
Ingredientes de la Masa<\/strong>
\u2022 2 kg de harina
\u2022 1 libra de manteca
\u2022 1\/2 kg de azucar
\u2022 30 grs de sal 2 cucharas aproximadamente
\u2022 120 grs de huevo 2 huevos
\u2022 2 cucharadas de achiote (Uruc\u00fa)
\u2022 750 ml de agua 3 tazas
Ingredientes del Jigote<\/strong>
\u2022 2 cebollas picadas finamente
\u2022 2 dientes de ajo
\u2022 1\/2 taza de aceite
\u2022 5 papas holandesa cocidas
\u2022 1 1\/2 taza de aj\u00ed colorado no muy picante<\/p>\n","protected":false},"excerpt":{"rendered":"

La salte\u00f1a es un tipo de empanada jugosa y rellena con carne de res, pollo u otras carnes, huevo duro, especias, y otros ingredientes, cocida al horno, t\u00edpica en la gastronom\u00eda popular boliviana. El escritor Antonio Paredes Cand\u00eda popularizo una historia sobre el origen de la salte\u00f1a en la cual se le atribuye la creaci\u00f3n […]<\/p>\n","protected":false},"author":1,"featured_media":959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[20],"tags":[],"class_list":["post-958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-platos-tradicionales"],"_links":{"self":[{"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/posts\/958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/comments?post=958"}],"version-history":[{"count":1,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/posts\/958\/revisions"}],"predecessor-version":[{"id":960,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/posts\/958\/revisions\/960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/media\/959"}],"wp:attachment":[{"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/media?parent=958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/categories?post=958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lapaz.bo\/turismo\/wp-json\/wp\/v2\/tags?post=958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}