Save My neighbor brought this to a pool party three summers ago, and I watched people abandon the chips mid-dip just to scrape the bowl clean. The bacon had gone slightly cold, the cheese was softening into the avocado, and the lime still sang over everything. I stood there holding an empty plate, wondering why I'd never thought to put bacon in guacamole before. The next weekend I made it twice.
I made this for a work potluck once, thinking it would be a safe, crowd-pleasing choice. By the time I looked up from unpacking napkins, the bowl was half gone and someone was asking if I'd brought more. A quiet coworker I'd never really spoken to came over just to tell me she'd been scooping it onto everything, even the veggie sticks. We ended up talking about avocados for ten minutes, and she still asks me to bring it every year.
Ingredients
- Ripe avocados: Look for ones that yield gently when pressed, and use them the same day for the brightest green color and creamiest texture.
- Bacon: The smokiness is the secret here, so cook it until it's properly crisp or it will turn chewy in the guacamole.
- Cotija cheese: This crumbly, salty Mexican cheese is milder than feta but just as tangy, and it doesn't melt into mush.
- Red onion: Dice it small so you get little bursts of sharpness without overwhelming any single bite.
- Tomato: Seed it first or the guacamole will turn watery, and nobody wants soupy guac.
- Jalapeño: Seeding it keeps the heat manageable, but leave a few seeds in if you want a gentle kick.
- Fresh cilantro: Some people love it, some people hate it, but it ties all the flavors together in a way dried herbs never could.
- Lime juice: Freshly squeezed is worth the extra minute, it brightens everything and keeps the avocado from browning too fast.
Instructions
- Crisp the bacon:
- Cook it over medium heat in a skillet until the edges curl and the fat renders into golden pools. Let it drain on paper towels, then crumble it into bite-sized pieces once it's cool enough to handle.
- Prep the avocados:
- Slice them in half, twist to separate, and tap the pit with your knife to lift it out cleanly. Scoop the flesh into a large bowl and mash with a fork, leaving some chunks if you like texture.
- Build the base:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado. Stir gently so everything mixes without turning into paste.
- Fold in the good stuff:
- Add most of the bacon and Cotija, saving a little of each for the top. Fold them in so they stay visible and don't disappear into the avocado.
- Finish and serve:
- Transfer to your prettiest bowl, sprinkle the reserved bacon and cheese on top, and serve right away with tortilla chips or sliced veggies. Guacamole doesn't wait for anyone.
Save The first time I served this at a backyard dinner, my friend's six-year-old, who claimed to hate avocados, ate three bowls of it with a spoon. His mom just stared at me like I'd performed a magic trick. He didn't even use chips. That's when I realized bacon makes everything negotiable, even for picky eaters.
How to Pick Perfect Avocados
Don't trust color alone, a dark skin doesn't always mean ripe. Press gently near the stem end, if it gives just a little without feeling mushy, it's ready. If the stem pops off easily and the flesh underneath is green, not brown, you've found a winner. I used to buy them rock-hard and wait four days, but now I just buy a mix of ripe and almost-ripe so I always have one ready. If you need to speed things up, put them in a paper bag with a banana overnight.
Make-Ahead and Storage Tips
You can cook the bacon and prep the onion, tomato, and jalapeño a few hours ahead, but don't mash the avocados until you're ready to serve. If you must make it early, press plastic wrap directly onto the surface to keep air out, and expect the top to darken a little anyway. I've learned that guacamole made fresh always tastes better, but leftovers can be revived with a squeeze of lime and a stir. It's best eaten the same day, but it will last in the fridge for up to 24 hours if sealed tightly.
Serving and Pairing Ideas
This guacamole shines with thick, salted tortilla chips, but I've also served it with jicama sticks, cucumber rounds, and even spooned it onto grilled chicken. It's rich enough to be the star of the table but friendly enough to sit next to tacos, quesadillas, or a simple taco bar. A cold Mexican lager or a lime margarita cuts through the richness perfectly, and if you're keeping it casual, sparkling water with lime works just as well.
- Serve it in a wide, shallow bowl so everyone can reach without digging.
- Keep extra lime wedges on the side for people who like it extra bright.
- If you're doubling the recipe, make two separate bowls instead of one giant one so it stays fresh longer.
Save This guacamole has become my go-to whenever I need to show up with something people will actually remember. It's the kind of dish that makes people lean in and ask what's in it, and I love watching their faces when I say bacon.
Common Recipe Questions
- → Can I make this ahead of time?
While best served fresh, 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 wonderfully as a substitute, offering similar salty and tangy notes. Queso fresco is another excellent alternative for a milder flavor.
- → How do I keep the guacamole from turning brown?
The lime juice helps prevent oxidation. Store with plastic wrap pressed directly on the surface, or place the avocado pit in the bowl to minimize browning.
- → Can I adjust the spice level?
Absolutely. Remove jalapeño seeds for mild heat, keep seeds for more kick, or add hot sauce and smoked paprika to boost the spice level to your preference.
- → What type of bacon works best?
Regular thick-cut bacon provides excellent texture and smoky flavor. For extra depth, try applewood-smoked or peppered bacon varieties.
- → Is this suitable for vegetarians?
Not as written due to bacon, but you can omit it and add smoked paprika or chipotle powder for smoky depth while keeping it vegetarian.