QUESALTENAProtein Salteñas · Bolivia
Ancient Recipe · Modern Protein
A golden-baked Quesaltena salteña plated in front of the Bolivian flag

QUESALTENA

Bolivia's classic hand-sealed salteña, re-engineered around one thing: protein. Same juicy filling, same golden crust — now built to fuel you.

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18gProtein Pollo 21gProtein Carne 19gProtein Aceitunas
18–21gProtein per salteña
100%Bolivian recipe
0Fried — oven-baked only
3Authentic flavors
The Lineup

Choose your flavor

Every batch starts with the same hand-folded dough and finishes with a different protein-forward filling. Tap a flavor to see the full nutrition tablet, ingredients, and photos.

Tray of Pollo protein salteñas, one sliced open showing shredded chicken filling 18gProtein
Flavor 01

PolloChicken Protein Salteña

Slow-shredded chicken breast, sweet peas, carrot and a whisper of ají amarillo — the lightest of the three, built for everyday fuel.

Bs 15 / unit
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Tray of Carne protein salteñas, one sliced open showing beef and olive filling 21gProtein
Flavor 02

CarneBeef Protein Salteña

Diced beef simmered low with cumin and paprika, one green olive, one hard-boiled egg — the house classic, and our highest-protein flavor.

Bs 16 / unit
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Tray of Extra Aceitunas protein salteñas topped with sliced olives 19gProtein
Flavor 03

Extra AceitunasBeef & Double-Olive Salteña

For the olive-obsessed: our beef filling doubled up on green and black olives, baked with an olive crown pressed into the crust.

Bs 17 / unit
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Cross-section of a Carne salteña showing dense beef and olive filling
Extra meat, less filler starch — that's where the protein comes from.
Hand-sealed "repulgue" braid, baked until the crust shatters.
The Mechanism

Same salteña. Rebuilt filling ratio.

A traditional salteña is mostly broth-soaked potato and dough. We flipped the ratio — more lean meat, fewer starchy fillers, a dough lightly enriched with egg — so every bite carries real, labeled protein without losing the juice that makes a salteña a salteña.

  • 1 Lean cuts of chicken or beef make up the bulk of the filling, not potato.
  • 2 Dough is enriched, not padded — same delicate crust, sturdier bite.
  • 3 Every flavor is baked, never fried, and nutrition-tested per batch.
A customer laughing while biting into a Quesaltena salteña outdoors A customer smiling while eating a Quesaltena salteña at a café table
Since 2014

Built in a La Paz kitchen, not a lab.

Quesaltena started as one family's Sunday recipe on Calle Sagárnaga and grew into a small bakery obsessed with getting the protein-to-flavor ratio right, without ever touching a fryer. Read the full story, meet the family, and see where the flour comes from.

Read Our Story
Word On The Street

What people say after one box

“I bring a box of Carne to every hike. 21 grams of protein in something that actually tastes like my abuela's cooking is not a small thing.”

Valeria M. — La Paz, verified buyerIllustrative

“Extra Aceitunas is unreasonable in the best way. I ordered a second box before finishing the first.”

Diego R. — Santa Cruz, verified buyerIllustrative