Salteñas is the name of the national dish of Bolivia consisting of crescent-shaped, filled pockets of dough. The name is derived from the first known baker of these delicacies, who was born in the city of Salta, but he was later exiled to Potosí.

Oven-baked and filled with meat (typically chicken or beef), salteñas are commonly served for breakfast or consumed as a mid-day snack. The sweet pastry and its braided crust have a unique color and flavor that is of key importance to authentic Bolivian salteñas, due to the crushed seeds of the adobo bush, along with added spices such as cumin and oregano, called achiote spice. 

Originating from eastern Bolivia, majadito is a dish consisting of rice, dried meat, chopped onions, and tomatoes. The origin of the dish dates back to the pre-Columbian era in Bolivia when rice, grains, meat, plantains, and cassava formed the usual food staple among the native people.

It originated in the city of Santa Cruz, from where it spread out across the country. Today it is considered to be one of the national dishes in Bolivia that is commonly served in numerous Bolivian restaurants. Traditionally, beef jerky was used in the dish, but nowadays dry chicken or duck are also frequently used in the preparation of majadito. 

Tawa-tawas are sweet Bolivian fritters. They are made with a simple dough that is rolled and cut into rectangles or diamond shapes. The pieces are then fried until they puff up and attain light golden color. They are usually served drizzled with honey or molasses (miel de caña) or dusted with powdered sugar.

Tawa-tawas are commonly prepared at home, but they are sometimes sold as a portion of quick and affordable street food. They are often enjoyed for breakfast or as an afternoon snack. These fritters were traditionally made on Epiphany (Three Kings' Day), but they are now enjoyed all year round.