Bacon Guacamole With Cotija Cheese

The first bowl I ever made disappeared in under three minutes at a backyard cookout. I watched a crowd of eight people hover around it with chips, silent except for the occasional hum of approval. Nobody said a word until it was gone, and then someone asked if I had more avocados. I didn't, but I learned that day that bacon belongs in guacamole, and that Cotija cheese is the salty, crumbly secret nobody talks about enough.

I started making this version after a friend brought Cotija to a taco night and I tasted how well it cut through the richness of avocado. The next time I made guacamole, I had leftover bacon in the fridge and threw it in on a whim. It wasn't planned, but it worked so well that I've never gone back to the plain version. Now it's what I bring when someone says just bring a dip, and I love watching people try to figure out what makes it different.

Ingredients

• Ripe avocados: Look for avocados that give slightly when you press them, not mushy but not rock hard, and they'll mash easily without turning into baby food.
• Red onion: Dice it small so you get little bursts of sharpness instead of big crunchy chunks that overpower the creaminess.
• Tomato: Seed it first or your guacamole will get watery and sad after sitting for even ten minutes.
• Jalapeño: Seed it if you want mild heat, leave some seeds in if you like a little kick that sneaks up on you.
• Fresh cilantro: Some people hate it and that's fine, but it adds a brightness that makes everything taste more alive.
• Fresh lime juice: Use a real lime, not the bottled stuff, because the difference is obvious and lime is half the reason guacamole tastes like guacamole.
• Bacon: Cook it until it's properly crispy so it stays crunchy even after you fold it into the avocado.
• Cotija cheese: This crumbly, salty Mexican cheese doesn't melt, it just adds little pockets of tang that make every bite more interesting.
• Kosher salt and black pepper: Season as you go and taste before serving, because avocados need more salt than you think.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's dark golden and crispy, about 8 to 10 minutes. Let it drain on paper towels, then crumble it into bite sized pieces once it cools.

Mash the avocados:

Cut the avocados in half, twist out the pits, and scoop the flesh into a large bowl. Mash with a fork until it's as smooth or as chunky as you like, leaving some texture is good.

Mix in the fresh stuff:

Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Stir gently so everything gets distributed without turning into mush.

Fold in bacon and cheese:

Stir in most of the crumbled bacon and Cotija cheese, but save a little of each for the top. This way people see what's in it before they even taste it.

Garnish and serve:

Scoop the guacamole into a serving bowl and sprinkle the reserved bacon and Cotija on top. Serve it right away with tortilla chips or sliced vegetables.

Pinterest

I made this for a small dinner party last spring and set it out with chips while we were still cooking the main course. By the time we sat down to eat, the bowl was empty and two people had asked for the recipe. One of them told me a week later that she'd made it for her book club and it was gone before they even opened the wine. That's when I realized this wasn't just guacamole anymore, it was the thing people actually asked me to bring.

Choosing Your Avocados

The best avocados for this are the dark, pebbly skinned Hass variety, and they should yield to gentle pressure without feeling squishy. If they're too hard, leave them on the counter for a day or two until they soften. If they're already ripe and you're not ready to use them, stick them in the fridge to buy yourself another day or two before they go bad.

Adjusting the Heat

If you're nervous about spice, start with half the jalapeño and taste before adding more. You can always add heat, but you can't take it away once it's in there. I've also made this with a serrano pepper when I wanted more kick, and it worked beautifully as long as I warned people first.

Serving and Storing

This guacamole is best eaten within an hour or two of making it, while the bacon is still a little crispy and the avocado hasn't started to brown. If you need to make it ahead, press plastic wrap directly onto the surface to keep air out, but know that the texture won't be quite as good. Leftovers are fine for a day in the fridge, though the bacon will soften and the lime flavor will mellow.

• If you're serving a crowd, double the recipe because it goes faster than you think.
• Pair it with a cold Mexican lager, a margarita, or even a crisp white wine.
• For a little extra smokiness, add a pinch of smoked paprika or a few dashes of hot sauce.

Pinterest

This is the kind of recipe that makes you look like you tried harder than you did, and that's exactly the kind of cooking I love most. Make it once and you'll understand why it disappears so fast.

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 serving.

→ What can I substitute for Cotija cheese?

Feta cheese is an excellent alternative with a similar salty, crumbly texture. Queso fresco also works well for a milder flavor profile.

→ 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 traditional method that may also help.

→ Can I adjust the spice level?

Absolutely. Remove jalapeño seeds for milder heat, or add more jalapeño or a dash of hot sauce for extra kick. You can also include a pinch of cayenne pepper.

→ What's the best way to cook the bacon for this?

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Pat dry with paper towels to remove excess grease before crumbling to maintain the guacamole's creamy texture.

→ How do I know when avocados are ripe enough?

Ripe avocados yield to gentle pressure when squeezed. The skin should be dark green to nearly black, and they should feel slightly soft but not mushy.