Guava and cheese go great together in pastries throughout Latin America, but only at a Colombian bakery will you find this combo in an empanada de cambray. "Cambray" — it may be a proper name, but its origin is unknown to me — seems to be associated with Valle del Cauca, the department on Colombia's Pacific coast whose largest city is Cali.
The shell of this baked empanada ($1.50) was unusually thick. I suspect that the dough, and not just the filling, incorporated some sort of cheese, and possibly yuca flour as well.
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