The town of Vélez, Santander Department, Colombia, is a major centre of production for the sweet and gives it the alternative name "bocadillo veleño".

[1] In 2006, the bocadillo veleño was nominated for the cultural symbol for Colombia in the contest organized by a magazine, Semana.

It most often takes the form of a small rectangular block, with a firm consistency and a deep red colour, giving it a similar appearance to the related Spanish dessert dulce de membrillo.

The pulp is then boiled in water along with panela or refined sugar at a low temperature for several hours until the mixture has a thick consistency.

[1][4] Bocadillo de guayaba is traditionally individually wrapped in the leaves of the bijao (calathea lutea) to preserve it and to enhance its flavour.