Save The smell of bacon hit me before my alarm went off one Saturday morning, and I stumbled into the kitchen to find my roommate frying up half a pound for breakfast tacos. By noon, we had leftover bacon, a bag of overripe avocados, and absolutely no plan for lunch. I mashed those avocados with whatever was in the fridge, crumbled in the cold bacon, and grabbed the Cotija we'd bought for elote the week before. What came together in that bowl was smoky, creamy, and so much better than any guacamole I'd made before.
I brought this to a backyard cookout once, thinking it was just a side dish. Within twenty minutes, the bowl was empty and three people were hovering near the kitchen asking if I had more avocados. One friend scooped it onto her burger, another ate it straight with a spoon, and my neighbor declared it better than any restaurant guac he'd ever had. I've been making double batches ever since.
Ingredients
- Ripe avocados: Look for avocados that yield slightly to gentle pressure, they should feel like a ripe peach, not rock hard or mushy.
- Bacon: The smokiness is everything here, so use good quality thick cut bacon if you can find it, and cook it until it shatters when you bite it.
- Cotija cheese: This crumbly Mexican cheese is salty and tangy, almost like a drier feta, and it doesn't melt so it holds its texture in the guacamole.
- Red onion: Dice it fine so you get little bursts of sharpness without overwhelming chunks, and if it's too strong, rinse the diced pieces under cold water for a minute.
- Jalapeño: Seeding it keeps the heat mild, but leave some seeds in if you like it spicy, just remember that the heat builds as it sits.
- Fresh lime juice: Squeeze it right before mixing, bottled lime juice tastes flat and won't brighten the avocado the same way.
- Cilantro: Chop the leaves and tender stems together, the stems have tons of flavor and won't hurt the texture if they're thin enough.
Instructions
- Crisp the bacon:
- Lay the bacon in a cold skillet and turn the heat to medium, letting it render slowly so it crisps evenly without burning. Once it's deep golden and crunchy, about 8 to 10 minutes, move it to paper towels and let it cool completely before crumbling.
- Prep the avocados:
- Slice each avocado lengthwise around the pit, twist the halves apart, and tap the pit with the heel of your knife to pull it out cleanly. Scoop the flesh into a big bowl and mash it with a fork, leaving some chunks if you like texture or going smoother if that's your style.
- Mix in the fresh ingredients:
- Add the diced onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper right into the mashed avocado. Stir gently with a spoon so everything gets coated but the avocado doesn't turn into baby food.
- Fold in bacon and cheese:
- Crumble most of the cooled bacon and add it to the bowl along with most of the Cotija, saving a little of each for the top. Fold it in carefully so the bacon stays crunchy and the cheese doesn't dissolve.
- Garnish and serve:
- Scrape the guacamole into a serving bowl, sprinkle the reserved bacon and Cotija over the top, and serve it right away with tortilla chips or crunchy vegetables. If you need to wait, press plastic wrap directly onto the surface to keep it from browning.
Save I made this for my dad once during a football game, and he ate half the bowl by himself before halftime. He's not big on trying new things, but he kept saying it reminded him of the loaded nachos he used to get at a bar in college. Sometimes the best compliment is just watching someone go back for more without saying a word.
How to Pick the Best Avocados
The color doesn't matter as much as the feel, so ignore whether it's green or dark purple and focus on the gentle squeeze test. If it's rock hard, leave it on the counter for two or three days, and if it's got big soft spots or feels hollow, it's probably brown inside. I usually buy a mix of ripe and almost ripe avocados so I'm never caught without one when I need it.
Substitutions That Work
If you can't find Cotija, crumbled feta is the closest match, just rinse it first if it's packed in brine so it doesn't make the guacamole too salty. Turkey bacon works if you need to skip pork, though it won't have quite the same smoky depth, and you can leave out the bacon entirely and add smoked paprika for a vegetarian version. I've also used green onions instead of red when that's all I had, and it was just as good.
Serving and Storage Tips
Guacamole is always best fresh, but if you have leftovers, press plastic wrap right onto the surface and refrigerate it for up to a day. The lime juice helps slow down browning, but it will still darken a little, just stir it before serving and it'll taste fine. This pairs perfectly with chips, but I've also spooned it onto grilled chicken, scrambled it into eggs, and spread it on turkey sandwiches.
- Serve it in a shallow bowl so everyone can reach it easily without double dipping.
- If you're making it ahead, prep everything but wait to mash the avocados until right before serving.
- Leftover bacon and Cotija can be stored separately and sprinkled on salads or tacos later in the week.
Save This guacamole has become my go to whenever I need to bring something to a gathering, and it never lets me down. It's proof that a few good ingredients and a little bit of bacon can turn something simple into something people remember.
Recipe FAQs
- → Can I make this guacamole ahead of time?
While best served fresh, you can prepare it up to 2 hours ahead. Press plastic wrap directly on the surface to prevent browning and refrigerate until serving.
- → What can I use instead of Cotija cheese?
Feta cheese makes an excellent substitute with a similar salty, crumbly texture. You can also use queso fresco for a milder flavor.
- → How do I choose ripe avocados for this?
Select avocados that yield slightly to gentle pressure. They should feel firm but not hard, with dark green to nearly black skin. Avoid any with large soft spots.
- → Can I adjust the spice level?
Absolutely. Remove jalapeño seeds for less heat, or add an extra pepper for more kick. A dash of hot sauce also intensifies the spice without altering texture.
- → What's the best way to serve this dip?
Serve with warm tortilla chips, jicama sticks, cucumber slices, or bell pepper strips. It also works wonderfully as a topping for tacos or grilled chicken.
- → How should I store leftovers?
Store in an airtight container with plastic wrap pressed against the surface. Refrigerate for up to 1 day, though the avocado may darken slightly despite precautions.