🇨🇴 Colombian Cuisine

Bocadillo

Prep Time 1 hour
Servings 12
Difficulty Easy

Bocadillo represents one of Colombia's most beloved traditional sweets, crafted from the country's signature fruit - the guava. This golden-brown confection boasts a lustrous, slightly sticky surface that yields to gentle pressure, revealing a tender, fibrous interior that melts in your mouth. The vibrant pinkish-orange color comes from the ripe guavas, while the subtle tang of lime juice balances the sweetness perfectly. Each slice offers a delightful contrast between the firm, chewy texture of the guava and the smooth, creamy sweetness that lingers. Traditionally served during Sunday afternoons in Colombian households, bocadillo accompanies fresh white cheese (queso blanco) and is often enjoyed with a cup of café con leche. This humble treat embodies Colombia's agricultural heritage and the nation's love for simple, wholesome ingredients that celebrate local fruits.

Ingredients

Instructions

  1. 1 Peel the ripe guavas, cut them in half, and remove the seeds, then place the guava flesh in a blender with the water and blend until you have a smooth purée.
  2. 2 Strain the guava purée through a fine-mesh sieve to remove any remaining seeds or fibrous bits, pressing with a spoon to extract all the juice.
  3. 3 Combine the strained guava purée with sugar and lime juice in a heavy-bottomed pot, cooking over medium heat and stirring constantly with a wooden spoon.
  4. 4 Continue cooking and stirring for 30 to 40 minutes until the mixture thickens significantly, pulls away from the sides of the pot, and you can see the bottom when you drag the spoon across.
  5. 5 Pour the thick guava paste into a greased or parchment-lined rectangular pan, smooth the top, and let it cool completely until firm enough to slice into blocks.
  6. 6 Cut into small rectangular pieces and wrap individually in dried corn husks or parchment paper for traditional presentation.

Did You Know?

The name 'bocadillo' literally means 'little bite' in Spanish, but in Colombia, it's also commonly called 'bocadillo de guayaba' - a term that reflects how this sweet was traditionally wrapped in corn husks and sold by street vendors in the colonial-era neighborhoods of Cartagena, where the fruit was so abundant that it became a cultural obsession.