Save It The sizzle of bacon hitting a hot pan has a way of stopping everyone in their tracks. I was standing at my friend's outdoor grill one Saturday afternoon when she threw a handful of bacon into a cast iron skillet and announced we were upgrading guacamole. The smell alone made us all hover closer, chips already in hand. By the time she folded in crumbled Cotija and that first bite hit, I knew this wasn't just another dip—it was the kind of thing you make again and again without ever getting tired of it.
I brought this to a potluck once, thinking I'd made plenty. Within ten minutes, the bowl was scraped clean and three people asked for the recipe. One friend admitted she'd been avoiding guacamole for years because it always tasted the same, but this version changed her mind. The bacon was the hook, but the Cotija sealed the deal. Now it's the dish I'm asked to bring every single time, and I don't mind one bit.
Ingredients
- Ripe avocados: Look for ones that yield gently when pressed—too firm and they won't mash smoothly, too soft and they taste off.
- Red onion: Dice it fine so it blends in without overpowering; soaking it in cold water for a few minutes mellows the sharpness if you're sensitive.
- Tomato: Seed it first or your guacamole will turn watery and sad within minutes.
- Jalapeño: Start with half if you're unsure about heat—you can always add more, but you can't take it back.
- Fresh cilantro: Some people love it, some taste soap; skip it if you're in the soap camp and add extra lime instead.
- Lime juice: Freshly squeezed is non-negotiable here—it brightens everything and keeps the avocado from browning too fast.
- Bacon: Crisp it until it shatters when you bite it; chewy bacon here just doesn't work.
- Cotija cheese: This crumbly, salty Mexican cheese is like feta's bolder cousin and adds a tangy punch you won't get anywhere else.
- Kosher salt and black pepper: Taste as you go—avocados need more seasoning than you think.
Instructions
- Crisp the bacon:
- Cook it over medium heat, flipping occasionally, until it's dark golden and crackles when you tap it with a fork. Let it drain on paper towels so it stays crunchy and doesn't make the guacamole greasy.
- Prep the avocados:
- Slice them in half, twist to separate, then whack the pit with a knife and twist it out. Scoop the flesh into a large bowl and mash with a fork—leave some chunks for texture or go smooth, your choice.
- Mix in the vegetables:
- Add the diced onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently so you don't turn it into baby food; you want everything distributed but still distinct.
- Fold in bacon and cheese:
- Crumble most of the bacon and add it along with most of the Cotija, saving a little of each for the top. Fold it in lightly so the bacon stays crispy and doesn't disappear into the mix.
- Garnish and serve:
- Transfer to a serving bowl, sprinkle the reserved bacon and Cotija on top, and get it to the table fast. This is best eaten immediately while the bacon still has its snap.
Save It The first time I made this for my dad, he paused mid-chip and looked at me like I'd just revealed a secret. He's a purist when it comes to guacamole, so I half expected him to lecture me about tradition. Instead, he just asked if there was more bacon in the fridge. That's when I knew this recipe had officially made it into the rotation.
Choosing the Right Avocados
Avocados are tricky because they go from rock-hard to overripe in what feels like ten minutes. I look for ones that give just slightly when I press the top near the stem—if it's mushy, it's already past its prime and will taste bitter. If you buy them firm, leave them on the counter for a day or two, and if you need to speed things up, toss them in a paper bag with a banana. The ethylene gas works like magic.
Making It Your Own
This recipe is flexible once you nail the base. I've added a pinch of smoked paprika when I want more depth, or a spoonful of diced mango when I'm feeling tropical. A splash of hot sauce gives it a vinegary kick that works beautifully with the bacon. Some people swap the Cotija for feta, and while it's not quite the same, it still delivers that salty, crumbly contrast. Just don't skip the bacon—that's the whole point.
Serving and Storing
Guacamole is always best fresh, but if you have leftovers, press plastic wrap directly onto the surface to keep air out and slow down browning. It'll still darken a bit, but a quick stir usually brings it back to life. I like serving this with thick, sturdy tortilla chips that can handle the weight, or with jicama sticks if I'm pretending to be healthy.
- If you're making this ahead, prep everything separately and mix it just before serving so the bacon stays crisp.
- Leftovers can be spread on toast the next morning with a fried egg on top—trust me on this one.
- For a crowd, double the recipe but keep the bacon and cheese quantities generous; people notice when you skimp.
Save It This guacamole has a way of turning a quiet Tuesday into something worth remembering. Make it once, and it'll become the recipe people ask you to bring everywhere.
Common Questions About Recipes
- → Can I prepare this ahead of time?
Guacamole is best served fresh to prevent browning. However, you can prepare components separately and assemble just before serving. Keep avocados covered with plastic wrap and store bacon in an airtight container.
- → What's a good substitute for Cotija cheese?
Feta cheese works wonderfully as a substitute, offering similar tanginess and crumbliness. Queso fresco is another excellent Mexican option with comparable texture and mild flavor.
- → How do I keep avocados from browning?
Press plastic wrap directly onto the guacamole surface to minimize air exposure. Alternatively, leave an avocado pit in the dip—it helps slow oxidation. Serve within a few hours for best results.
- → Can I make this vegetarian?
Absolutely. Omit the bacon and add roasted pumpkin seeds or crispy tortilla strips for crunch. You'll maintain the texture while keeping it meat-free and delicious.
- → What pairs well with this dip?
Serve with tortilla chips, crispy vegetable slices, or toasted pita. A crisp Mexican lager or margarita complements the flavors perfectly for entertaining.