Save The sizzle of bacon hit me before I even opened my eyes that Saturday morning. My roommate was already in the kitchen, and when I shuffled in, she was crumbling crispy strips over a bowl of mashed avocados. She looked up and said, try this, and handed me a chip piled high with what I thought was regular guacamole. One bite and I understood why she was grinning. The smokiness from the bacon, the salty bite of Cotija, the cool lime—it was guacamole that had grown up and gotten interesting.
I started making this for every casual get together after that morning, and it became the thing people asked me to bring. Once, at a backyard barbecue, someone scraped the bowl clean with a chip and then licked their thumb, completely unselfconscious. My friend caught my eye across the patio and mouthed, you win. It is not fancy, but it is the kind of recipe that makes you feel like you know a secret everyone else is still figuring out.
Ingredients
- Ripe avocados: Look for avocados that yield slightly when you press the skin near the stem; too firm and they will taste grassy, too soft and they will have brown spots that ruin the color.
- Red onion: Dice it fine so you get little bursts of sharpness without overpowering the creamy avocado; soaking it in cold water for five minutes takes the edge off if you are sensitive to raw onion.
- Tomato: Seeding it is crucial because the watery pulp dilutes the guacamole and makes it runny by the time you serve it.
- Jalapeño: Removing the seeds keeps the heat gentle and lets the pepper flavor come through; if you want more kick, leave a few seeds in or add a dash of your favorite hot sauce.
- Fresh cilantro: Chop it just before mixing so it stays bright green and fragrant; wilted cilantro tastes like dust.
- Fresh lime juice: Squeeze it right before you mix it in because bottled lime juice has a flat, metallic tang that does not wake up the avocado the same way.
- Bacon: Cook it until it shatters when you bite it; chewy bacon gets lost in the guacamole and turns soggy fast.
- Cotija cheese: This crumbly, salty Mexican cheese does not melt, so it stays distinct in every bite; feta works in a pinch but it is tangier and wetter.
- Kosher salt and black pepper: Season after you mash the avocados so you can taste as you go; undersalted guacamole is like a joke without a punchline.
Instructions
- Crisp the bacon:
- Lay the slices in a cold skillet and turn the heat to medium; this slow start renders the fat evenly and gives you shatteringly crisp strips instead of burnt edges and chewy middles. Let them drain on paper towels and crumble them once they are cool enough to handle without burning your fingers.
- Prep the avocados:
- Halve them lengthwise, twist to separate, and tap the pit with the heel of your knife to pull it out cleanly. Scoop the flesh into a wide bowl and mash with a fork, leaving some chunks for texture; silky smooth guacamole is fine, but I like a little bite.
- Mix the vegetables:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Fold gently with a spoon so the tomato does not turn to mush and the avocado stays creamy instead of pasty.
- Fold in the bacon and cheese:
- Stir in most of the crumbled bacon and Cotija, but save a generous pinch of each for the top. This way, the first thing people see and taste is the smoky, salty reason this guacamole is different.
- Garnish and serve:
- Transfer the guacamole to a serving bowl, scatter the reserved bacon and cheese over the top, and set it out with tortilla chips or sliced vegetables. Serve it right away because avocados oxidize fast, and nobody wants brown guacamole, no matter how good it tastes.
Save The first time I brought this to a potluck, a quiet guy who never said much about food came back for thirds and asked if I would text him the recipe. A week later, he sent me a photo of his version with the caption, my wife says I am not allowed to make regular guacamole anymore. That is when I knew this recipe had staying power.
Choosing Your Avocados
The avocado aisle can feel like a gamble, but there is a trick that has never failed me. Gently pop off the small stem cap at the top of the avocado; if it comes away easily and the spot underneath is bright green, it is perfectly ripe. If it is brown, the avocado is overripe and will have dark streaks inside. If the stem does not budge, it needs a few more days on the counter.
Adjusting the Heat
Jalapeños vary wildly in spice level depending on the season and where they are grown, so I always taste a tiny piece of the raw pepper before I add it. If it is mild, I will leave in a few seeds or add a pinch of cayenne. If it is fiery, I will use only half and skip the seeds entirely. The goal is a gentle warmth that builds slowly, not a punch that makes people reach for water.
Serving and Pairing Ideas
This guacamole is rich enough to stand on its own with chips, but it also works beautifully spooned over grilled chicken, folded into breakfast tacos, or spread thick on a turkey sandwich. I have served it with everything from thick restaurant style tortilla chips to cold jicama sticks, and it always disappears. A crisp Mexican lager or a salt rimmed margarita makes it feel like a real occasion, even if you are just eating it on the couch.
- If you are feeding a crowd, double the recipe but cook the bacon in the oven on a sheet pan to save time and keep your stovetop clean.
- Leftover guacamole, if you are lucky enough to have any, makes an excellent topping for scrambled eggs the next morning.
- For a smoky twist, add a pinch of smoked paprika or a few drops of chipotle hot sauce when you fold in the vegetables.
Save Every time I make this, I remember that morning when my roommate handed me that first bite and everything I thought I knew about guacamole shifted. It is still the version I crave most, the one that feels like a small, delicious rebellion.
Recipe FAQs
- → Can I make this guacamole ahead of time?
Guacamole is 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 is the best substitute for Cotija, offering a similar salty, crumbly texture. You can also use queso fresco for a milder option.
- → How do I prevent the avocados from browning?
Lime juice naturally slows browning. For storage, press plastic wrap directly against the guacamole surface to minimize air exposure and refrigerate immediately.
- → Can I adjust the spice level?
Yes, remove all jalapeño seeds for mild heat, keep some seeds for medium heat, or add diced serrano peppers for extra spice. You can also add hot sauce to taste.
- → What type of bacon works best?
Regular thick-cut bacon provides the best texture and smoky flavor. Cook until very crispy so it maintains crunch when mixed into the creamy avocado base.
- → How do I know when avocados are ripe?
Ripe avocados yield to gentle pressure when squeezed. The skin should be dark and the flesh should be creamy, not hard or overly mushy.