Bacon Guacamole With Cotija Cheese

The bacon grease was still popping in the pan when my neighbor leaned over the fence and asked what smelled so good. I was making guacamole for a backyard cookout, but this time I'd crisped up half a pack of bacon and crumbled it right into the bowl with the avocados. She laughed and said I was ruining a perfectly good dip, but an hour later she was scraping the bowl clean with a broken chip. That's when I knew this wasn't just guacamole anymore.

I started making this version after a potluck where someone brought plain guacamole and someone else brought a bacon appetizer, and I kept eating them together on the same plate. The flavors made sense in a way I couldn't ignore, so the next weekend I combined them. My brother said it was too much, but he also ate three servings and asked for the recipe before he left. Now it's the only guacamole I make when I want people to remember the meal.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to gentle pressure; too firm and they won't mash well, too soft and they taste off.
• Bacon: Regular cut works best here because it crisps evenly and crumbles into small, flavorful bits that distribute throughout the guacamole.
• 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 dip.
• Red onion: Dice it small so you get little bursts of sharpness without overpowering the creamy avocado.
• Tomato: Seed it first or the guacamole gets watery and loses that thick, scoopable consistency.
• Jalapeño: Removing the seeds tames the heat but keeps the fresh pepper flavor; leave a few in if you like things spicy.
• Fresh cilantro: A handful of chopped leaves brightens everything and ties the flavors together.
• Fresh lime juice: Squeeze it right before mixing to keep the avocados green and add a citrusy lift that cuts through the richness.
• Kosher salt and black pepper: Season to taste, but don't skip this step because it wakes up every other ingredient.

Instructions

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Crisp the bacon:

Cook the bacon in a skillet over medium heat, flipping occasionally, until it's browned and crispy, about 8 to 10 minutes. Drain on paper towels and let it cool completely before crumbling it into small pieces.

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, leaving some chunks for interest or mashing smooth if that's your style.

Mix in the fresh ingredients:

Add the diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Stir gently with a spoon until everything is evenly distributed.

Fold in bacon and cheese:

Add most of the crumbled bacon and Cotija cheese to the bowl, folding them in carefully so they're mixed throughout. Save a little of each for topping the finished guacamole.

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, crackers, or sliced vegetables.

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The first time I brought this to a party, someone asked if I'd bought it from a restaurant because it tasted too good to be homemade. I told her it was just avocados and bacon, and she looked at me like I'd shared a secret. That's the thing about this guacamole: it feels fancy, but it's just smart layering of flavors you already love.

Choosing Your Avocados

I used to buy avocados based on color alone, but that led to a lot of disappointment and rock-hard fruit. Now I cradle each one in my palm and press gently near the stem; if it gives just a little, it's ready. If the skin is still bright green, let them sit on the counter for a day or two until they darken and soften, or speed things up by putting them in a paper bag with a banana.

Making It Your Own

This recipe is flexible once you understand the base. I've stirred in a pinch of smoked paprika when I wanted more smokiness, and I've swapped the Cotija for crumbled feta when the store was out. A friend adds a spoonful of sour cream to make it even creamier, and another drizzles in hot sauce for extra heat. The backbone is the bacon and cheese, but everything else can bend to what you have or what you're craving.

Serving and Storing

Guacamole is always best the moment it's made, when the lime juice is still bright and the bacon is freshly crumbled. If you need to make it a little ahead, press plastic wrap directly onto the surface to keep air out, but don't expect it to stay green for more than a few hours. Leftovers can be saved in an airtight container in the fridge, but the texture softens and the flavors dull, so I usually just make enough to finish in one sitting.

• Serve with thick tortilla chips that won't break under the weight of the dip.
• Try it as a topping for grilled chicken or steak tacos.
• Pair it with a cold Mexican lager or a lime margarita for a perfect match.

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Every time I make this, someone asks for the recipe, and I'm always happy to share it because it's too good to keep to myself. It's the kind of dish that makes people lean in, take another scoop, and wonder why they never thought to put bacon in guacamole before.

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 ready to serve.

→ What can I substitute for Cotija cheese?

Feta cheese is an excellent substitute with a similar salty, crumbly texture. You can also use queso fresco for a milder flavor or Parmesan for a sharper taste.

→ How do I prevent the guacamole from turning brown?

The lime juice helps prevent oxidation. Store with plastic wrap pressed directly on the surface, eliminating air exposure. Adding the avocado pit to the bowl is a common myth that doesn't actually work.

→ Can I adjust the spice level?

Absolutely. Remove the jalapeño seeds and membranes for less heat, or add extra jalapeño or a dash of hot sauce for more kick. You can also use serrano peppers for increased spiciness.

→ What type of bacon works best?

Regular-cut bacon works perfectly. Thick-cut bacon provides more substantial pieces and smokier flavor, while turkey bacon offers a leaner alternative. Cook until very crispy for the best texture contrast.

→ How ripe should the avocados be?

Choose avocados that yield slightly to gentle pressure but aren't mushy. They should be dark green to nearly black and feel heavy for their size. Avoid any with large soft spots or severe bruising.