Save The smell of bacon frying always pulls people into the kitchen, but when I started folding it into guacamole, the reaction doubled. A neighbor peeked over the fence once while I was mixing this outside before a backyard cookout and asked what kind of magic I was working. It wasn't magic, just the realization that smoky, salty bacon and creamy avocado were meant to share a bowl. The Cotija on top added a tangy sharpness that made every scoop feel like a little celebration.
I brought this to a potluck once without mentioning the bacon, and people kept coming back to the table trying to figure out what made it so different. One friend guessed chorizo, another thought it was chipotle. When I finally told them it was just bacon and Cotija, the room went quiet for a second, then everyone grabbed their phones to get the recipe. That night it became my signature dish without me even trying.
Ingredients
- Ripe avocados: Look for avocados that yield slightly to gentle pressure, the kind that feel like a ripe peach, because underripe ones will never mash smoothly no matter how hard you try.
- Bacon: Regular cut works best here since it crisps up nicely and crumbles without turning to dust, plus the rendered fat adds a whisper of smokiness to your cutting board.
- Cotija cheese: This crumbly, salty Mexican cheese is like a drier feta with more punch, and it holds its shape when folded in instead of melting away.
- Red onion: The sharpness mellows just enough when mixed with lime and avocado, adding bite without overpowering the other flavors.
- Jalapeño: Seeding it keeps the heat gentle, but I always taste a sliver first because some peppers are surprisingly mild and others bring real fire.
- Fresh lime juice: Bottled juice will never give you that bright, floral zing that a freshly squeezed lime does, and it keeps the avocado from browning too fast.
- Cilantro: Some people love it, some say it tastes like soap, but in guacamole it adds a grassy freshness that ties everything together.
- Tomato: Seeding prevents the guacamole from getting watery, and dicing it small ensures you get a little burst of acidity in every bite.
Instructions
- Crisp the bacon:
- Cook the bacon over medium heat, flipping occasionally, until it turns deep brown and crispy, about 8 to 10 minutes. Let it drain on paper towels and crumble it once it cools enough to handle without burning your fingers.
- Mash the avocados:
- Halve the avocados, twist out the pits, and scoop the flesh into a large bowl. Use a fork to mash them to your preferred texture, whether that is chunky or almost smooth.
- Mix in the fresh ingredients:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the bowl. Stir gently so the avocado stays creamy and doesn't turn into baby food.
- Fold in bacon and Cotija:
- Add most of the crumbled bacon and Cotija cheese, saving a handful of each for the top. Fold them in so every scoop has a little bit of everything.
- Garnish and serve:
- Transfer the guacamole to a serving bowl and sprinkle the reserved bacon and Cotija on top. Serve right away with tortilla chips or sliced vegetables before anyone starts sneaking spoonfuls.
Save One summer evening I made this and set it outside on the patio table, and within minutes it was half gone. My brother in law, who usually picks at appetizers, sat down with a bag of chips and didn't move until the bowl was empty. He looked up, grinned, and said it was the best thing I'd made all year. I didn't tell him it took me less than half an hour.
Choosing Your Avocados
The avocados make or break this recipe, so I always buy them a few days early and let them ripen on the counter. If you need to speed things up, put them in a paper bag with a banana. The hard, bright green ones will never soften in time, and the mushy, black spotted ones have usually gone bitter inside. When you press gently near the stem and it gives just a little, that is your moment.
Making It Your Own
Sometimes I add a pinch of smoked paprika if I want more depth, or a few dashes of hot sauce when the jalapeño feels too tame. If you cannot find Cotija, crumbled feta works in a pinch, though it is a bit creamier and less salty. I have also swapped in turkey bacon when cooking for someone who does not eat pork, and while it is not quite the same, it still brings that essential smoky crunch.
Storing and Serving Tips
Guacamole is best served immediately, but if you need to make it a little ahead, press plastic wrap directly onto the surface to keep air out and slow the browning. I have learned that sprinkling a tiny bit of extra lime juice on top before covering helps too. Serve it with thick, sturdy tortilla chips that can handle the weight, or slice up some bell peppers and cucumbers if you want a lighter option.
- Press plastic wrap directly onto the surface if storing to prevent browning.
- Serve with thick tortilla chips, bell pepper slices, or cucumber rounds.
- Pair with a crisp Mexican lager or a salted margarita for the full experience.
Save This guacamole has become the thing I bring when I want to make an impression without spending hours in the kitchen. Every time I set it down, someone asks for the recipe, and I love watching their faces when they realize how simple it really is.
Recipe Q&A
- → Can I make this ahead of time?
Best enjoyed 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 use instead of Cotija cheese?
Feta cheese works wonderfully as a substitute, offering a similar tangy, crumbly texture. Queso fresco is another authentic Mexican option.
- → How do I keep the guacamole from turning brown?
The lime juice helps prevent oxidation. For storage, press plastic wrap directly on the surface to minimize air exposure and refrigerate.
- → Can I adjust the spice level?
Absolutely. Remove jalapeño seeds for milder heat, or add extra jalapeño or a dash of hot sauce for more kick. Smoked paprika also adds flavor without heat.
- → Is turkey bacon a suitable alternative?
Yes, turkey bacon works well for a lighter option. Cook until crispy following package directions, then crumble and fold into the avocado mixture as directed.
- → What's the best way to serve this?
Serve with sturdy tortilla chips, fresh vegetable slices like bell peppers and cucumbers, or use as a topping for tacos, nachos, or grilled meats.