Bocadillo (dessert)

Bocadillo is a traditional dessert from Colombia, specifically from the region of Vélez, Santander. It is made primarily from guava pulp and sugar, which are cooked together until they form a thick, jelly-like consistency. The mixture is then cut into squares or rectangles and wrapped in leaves from the Bijao plant, giving the dessert its distinctive appearance.

History

The origins of the bocadillo are believed to date back to the Spanish colonial period, when the Spanish introduced the technique of making jelly to the Americas. The abundant guava fruit in Colombia was an ideal ingredient for this new dessert, and the bocadillo was born. Today, it is a popular snack and dessert throughout Colombia and is also exported to many other countries.

Preparation

The preparation of bocadillo begins with the selection of ripe guavas, which are then peeled and deseeded. The pulp is mixed with sugar and sometimes with additional ingredients such as cloves or cinnamon. This mixture is cooked over a low heat until it reaches a thick, jelly-like consistency. It is then poured into molds and allowed to cool and solidify. Once solid, the bocadillo is cut into squares or rectangles and wrapped in bijao leaves.

Variations

There are several variations of the bocadillo, including bocadillo con queso (bocadillo with cheese), bocadillo veleño (a version from Vélez that is often larger and more rectangular in shape), and bocadillo de guayaba (a version made with guava pulp and sugar, without any additional flavors).

Cultural significance

In Colombia, bocadillo is often served at celebrations and family gatherings. It is also a popular gift to give to friends and relatives on special occasions. In addition, it is a common snack for children and is often included in school lunches.

See also

• List of Colombian dishes
• List of desserts