Save The sizzle of bacon hitting the pan used to wake my roommate every Sunday morning, and one weekend I had leftover strips cooling on the counter just as I was about to make guacamole for a potluck. Instead of keeping them separate, I crumbled a few pieces right into the bowl on a whim, then grabbed the Cotija I'd bought for tacos and tossed that in too. The result was so unexpectedly good that I stood at the counter eating it with a spoon before I even found the tortilla chips. That smoky, salty, creamy combination became my signature dip, and now I can't imagine guacamole any other way.
I brought this to a backyard barbecue once, and by the time I turned around to grab a chip for myself, the bowl was already half empty. My friend's dad, who claimed he didn't like guacamole, was scraping the sides with a tortilla chip and asking how I made it. There's something about the way the bacon fat clings to the avocado and the Cotija melts just slightly into the warm mixture that makes people go back for seconds before they've even finished their first scoop.
Ingredients
- Ripe avocados: Look for avocados that yield gently to pressure but aren't mushy, and if they're too firm, leave them in a paper bag overnight with a banana to speed things up.
- Red onion: The sharpness mellows when mixed with lime juice, so don't skip the finely diced texture or it'll overpower the creaminess.
- Tomato: Seeding the tomato keeps the guacamole from getting watery, and I learned this after one too many soupy batches.
- Jalapeño: Removing the seeds tames the heat, but if you like spice, leave a few in for a slow burn.
- Fresh cilantro: This adds brightness, though I once forgot it entirely and the dish still tasted great, so it's forgiving.
- Fresh lime juice: Bottled lime juice doesn't compare, the acidity from a real lime keeps the avocado green and the flavors lively.
- Bacon: Regular cut works best because thick cut doesn't crumble as easily, and you want those crispy, salty bits distributed throughout.
- Cotija cheese: This crumbly, aged cheese is like a Mexican feta, and it doesn't melt completely, which is exactly what you want for texture.
- Kosher salt and black pepper: Start with less salt than you think since the bacon and Cotija are already salty, then taste and adjust.
Instructions
- Crisp the bacon:
- Lay the bacon slices in a cold skillet, then turn the heat to medium and let them cook slowly until the edges curl and the fat renders out completely, about 8 to 10 minutes. Drain them on paper towels and crumble once they're cool enough to handle, saving a handful for the top.
- Mash the avocados:
- Slice each avocado in half, twist to separate, then tap the pit with your knife and twist it out before scooping the flesh into a bowl. Mash with a fork until you hit the texture you like, whether that's chunky or nearly smooth.
- Mix in the vegetables:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado, then stir gently so the pieces stay distinct and the mixture doesn't turn to mush. Taste it now, because this is your chance to adjust the lime or salt before the bacon goes in.
- Fold in bacon and cheese:
- Stir in most of the crumbled bacon and Cotija, holding back a little of each so you have something pretty to sprinkle on top. The bacon should be evenly distributed but still visible in little pockets.
- Garnish and serve:
- Transfer the guacamole to your serving bowl, scatter the reserved bacon and Cotija over the surface, and serve it right away with tortilla chips or cucumber slices. Guacamole doesn't like to sit, so get it to the table while it's fresh.
Save One evening I made this for a quiet dinner at home, just my partner and me with a movie and a margarita. We ended up eating the entire bowl between us, scraping the sides with the last broken chips, and I realized that sometimes the best meals aren't the ones you plan for a crowd. It's just as good on a Tuesday night as it is at a party, and that's the kind of recipe I come back to again and again.
Choosing Your Avocados
I used to buy rock hard avocados thinking I had time, then forget about them until they turned black inside. Now I buy a mix, some ripe for immediate use and a few firm ones for later in the week. If you're in a rush and only find hard avocados, microwave them for 10 seconds to soften slightly, though the texture won't be as buttery. The best test is a gentle squeeze near the stem, if it gives just a little, you're good to go.
Make Ahead and Storage
Guacamole is best fresh, but I've learned that pressing plastic wrap directly onto the surface with no air pockets keeps it green for a few hours in the fridge. If you need to prep ahead, mash the avocados with lime juice and store that separately, then stir in the vegetables, bacon, and cheese right before serving. I tried making it a full day in advance once and the avocado turned gray and the bacon lost its crunch, so don't push it past a few hours if you want it to shine.
Serving Suggestions
This guacamole is rich enough to be the star of the table, but it also works piled onto grilled chicken, spread inside a breakfast burrito, or dolloped on top of black bean soup. I've served it with everything from sturdy restaurant style tortilla chips to thin homemade ones, and even carrot sticks when I'm pretending to be healthy.
- Pair it with a crisp Mexican lager or a lime forward margarita for the full experience.
- If you're serving a crowd, double the batch because it disappears faster than you think.
- Try it on toast with a fried egg for a breakfast that feels like a splurge but takes minutes.
Save Every time I make this, I'm reminded that the best recipes are the ones born from happy accidents and a willingness to toss in whatever's around. I hope you love it as much as I do, and that it becomes your go to whenever you need something that feels special without any fuss.
Recipe FAQs
- → Can I make this guacamole ahead of time?
It's best served fresh, but you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate until serving.
- → What can I substitute for Cotija cheese?
Feta cheese works wonderfully as a substitute, offering a similar salty, crumbly texture. Queso fresco is another excellent Mexican cheese alternative.
- → How do I prevent the avocados from browning?
The lime juice helps prevent oxidation. Store with plastic wrap pressed against the surface, and add the reserved bacon and cheese just before serving for best color.
- → Can I adjust the spice level?
Absolutely. Remove all jalapeño seeds for mild heat, or leave some seeds in for more kick. You can also add hot sauce or smoked paprika to taste.
- → What's the best way to cook the bacon for this?
Cook bacon over medium heat until extra crispy, as it needs to hold its texture when mixed into the guacamole. Drain well on paper towels before crumbling.
- → Is this suitable for vegetarians?
This version contains bacon, but you can omit it and add smoked paprika or chipotle powder for a smoky flavor while keeping it vegetarian.