Bacon Guacamole With Cotija Cheese

I was standing at a backyard cookout when someone handed me a chip piled high with guacamole studded with crispy bacon and salty cheese. The smoky crunch against cool, creamy avocado stopped me mid-conversation. I asked what was in it, scribbled notes on a napkin, and made my first batch the next morning. It's been my go-to ever since.

The first time I made this for friends, I worried the bacon might be too much. But watching everyone scrape the bowl clean, fighting over the last spoonful dotted with cheese and bacon bits, I realized I'd stumbled onto something good. Now I double the batch every time because one bowl is never enough.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to gentle pressure but aren't mushy, they should feel heavy and ripe without dark sunken spots.
• Red onion: The sharpness mellows beautifully with lime juice and adds a pop of color and bite to each scoop.
• Tomato: Seeding the tomato keeps your guacamole from turning watery, a lesson I learned after one too many soggy batches.
• Jalapeño: Removing the seeds tames the heat while keeping the fresh pepper flavor, adjust to your crowd's spice tolerance.
• Fresh cilantro: This herb brightens everything, but if you're in the cilantro tastes like soap camp, try a handful of flat leaf parsley instead.
• Fresh lime juice: Freshly squeezed lime is non negotiable here, it brings acidity and keeps the avocado from browning too quickly.
• Bacon: Cook it until it shatters when you break it, the crispy texture is what makes this guacamole unforgettable.
• Cotija cheese: This crumbly, salty Mexican cheese doesn't melt, it just adds bursts of tangy flavor in every bite.
• Kosher salt and black pepper: Season to taste after mixing, the Cotija and bacon are already salty so go easy at first.

Instructions

Crisp the bacon:

Place the bacon in a cold skillet and turn the heat to medium, letting the fat render slowly as it cooks. Once the strips are deeply golden and crispy, about 8 to 10 minutes, transfer them to paper towels and let cool before crumbling into bite sized pieces.

Prep the avocados:

Slice each avocado in half lengthwise, twist to separate, and pop out the pit with a spoon. Scoop the flesh into a large bowl and mash with a fork to your preferred texture, I like mine a little chunky.

Mix the base:

Add the diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado. Stir gently with a spoon until everything is evenly distributed but not overmixed.

Fold in bacon and cheese:

Gently fold in most of the crumbled bacon and Cotija cheese, saving a small handful of each for the top. This keeps the garnish looking fresh and makes the presentation pop.

Garnish and serve:

Transfer the guacamole to your serving bowl and sprinkle the reserved bacon and Cotija over the top. Serve immediately with tortilla chips, jicama sticks, or cucumber slices.

Pin It

One evening, I brought this to a potluck where someone admitted they didn't usually like guacamole. She came back three times, finally asking if I'd write down the recipe. That moment reminded me how one small twist can turn skeptics into believers.

How to Pick Perfect Avocados

Press gently near the stem end, if it gives just slightly, it's ready to use. If the skin is rock hard, let it ripen on the counter for a day or two. I've rushed this too many times and ended up with sad, flavorless guacamole.

Make Ahead Tips

You can cook and crumble the bacon up to two days ahead and store it in the fridge. Prep your onion, tomato, and jalapeño the morning of and keep them covered. Mash the avocados and assemble everything just before serving to keep it vibrant and green.

Serving and Pairing Ideas

This guacamole shines alongside carne asada tacos, carnitas, or even as a topping for loaded nachos. It also pairs beautifully with a cold Mexican lager, a smoky mezcal cocktail, or a classic lime margarita on the rocks.

• Serve with thick cut tortilla chips, the sturdy kind that won't snap under the weight of a loaded scoop.
• Try it as a topping for grilled chicken or fish tacos for an instant flavor upgrade.
• Offer it with crunchy vegetables like bell pepper strips and radish slices for a lighter option.

Pin It

This guacamole has become my signature dish, the one people ask me to bring every time. I hope it brings as much joy to your table as it has to mine.

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 works well as a substitute, offering a similar salty, crumbly texture. You can also use queso fresco for a milder option.

→ How do I prevent the guacamole from turning brown?

The lime juice helps slow oxidation. Store with plastic wrap pressed directly on the surface, eliminating air exposure. Adding the avocado pit to the bowl is a myth.

→ Can I adjust the spice level?

Absolutely. Remove jalapeño seeds for less heat, or add extra jalapeño or a dash of hot sauce for more kick. Smoked paprika adds flavor without heat.

→ What should I serve with this dip?

Tortilla chips are classic, but fresh vegetable slices like bell peppers, cucumbers, or jicama work beautifully. It also makes a great topping for tacos or grilled chicken.

→ How crispy should the bacon be?

Cook the bacon until fully crispy so it crumbles easily and maintains texture when mixed into the creamy avocado. Drain well on paper towels to remove excess grease.