Cutting open a saltena (a Bolivian pastry filled with potatoes, hard boiled egg, chicken, tomatoes and onion) is messy but delicious business

The fine folks at Northern Virginia Magazine just published my write-up of Bakery, Bread & Grill, a Pan-American (mostly of the Latin part, with a little bit of good ol’ ‘Murica mixed in) bakery. Pictured above is the glorious cutting ceremony of one of their saltenas. I really love it when other cultures wrap up delicious meats and vegetables into dough and bake or fry it. It’s an under appreciated art in American cuisine, reserved mostly for these god-forsaken molten cheese hockey pucks, which in my mind are the culinary equivalent of wearing the same sweatpants every day and owning 40 cats (a.k.a., giving up; a. k. a., when I’m old and decrepit).

In any event, check out my writeup here.