Bacon Guacamole With Cotija Cheese

The smell of bacon frying always pulls people into the kitchen, but the day I stirred crumbled strips into guacamole, my brother stopped mid-sentence and stared. He'd been skeptical about messing with a classic, but one bite silenced him. The smoky, salty crunch against cool avocado and tangy Cotija was enough to win over even the purists. Now it's the dip that disappears first at every gathering, and I always double the batch.

I started making this for game day gatherings after a friend mentioned she was tired of the same old chip-and-dip routine. The first time I brought it, someone asked if I'd catered it. The combination of textures and flavors felt restaurant-fancy, but it took less effort than setting the table. Watching people go back for thirds reminded me that sometimes a small twist on tradition is all you need to make something memorable.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to gentle pressure, with dark, bumpy skin and no mushy spots.
• Red onion: Finely diced onion adds sharp flavor without overpowering the creamy base, and it stays crisp in every bite.
• Tomato: Seeding the tomato keeps the guacamole from getting watery, leaving just the sweet, fresh flesh.
• Jalapeño: Seeding it tames the heat, but leave a few seeds in if you want a little kick.
• Fresh cilantro: Bright and herbal, cilantro lifts the richness and adds a pop of color.
• Fresh lime juice: Lime juice brightens the avocado and slows browning, so squeeze it right before mixing.
• Bacon: Crispy, crumbled bacon delivers smoky, savory crunch that makes this guacamole unforgettable.
• Cotija cheese: This crumbly, salty Mexican cheese adds tangy depth, and it holds its texture instead of melting away.
• Kosher salt and black pepper: Simple seasonings that let the bacon, cheese, and avocado shine without competing.

Instructions

Cook the bacon:

Lay the bacon slices in a cold skillet and turn the heat to medium, letting the fat render slowly for even crispness. Once golden and crispy, transfer to paper towels, let cool, and crumble into bite-sized pieces.

Mash the avocados:

Halve the avocados, twist to separate, and scoop the flesh into a large bowl. Mash with a fork until you reach your preferred texture, smooth or chunky.

Mix in the fresh ingredients:

Add the diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado. Stir gently to combine, keeping some texture intact.

Fold in bacon and cheese:

Add most of the crumbled bacon and Cotija cheese, folding them in gently so they stay distributed. Reserve a little of each for the top.

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 or fresh vegetable slices.

Save Pin

The first time I made this for a backyard barbecue, a neighbor asked for the recipe before she'd even finished her first chip. She said it reminded her of a dip she'd had at a food truck in Austin, and suddenly everyone was swapping stories about their favorite tacos and salsas. That's when I realized this wasn't just guacamole anymore, it was a conversation starter, a reason to linger by the table and connect over good food.

Choosing the Right Avocados

I used to grab any avocado that looked green, and I'd end up with rock-hard fruit or brown mush. Now I gently squeeze near the stem, if it gives just a little and the stem pops off to reveal green underneath, it's ready. If you buy them firm, leave them on the counter for a day or two, and if they ripen too fast, move them to the fridge to slow things down. Timing your avocados right means the difference between silky guacamole and a frustrating mash session.

Customizing the Heat and Flavor

Some people love the fire, others barely tolerate black pepper. I usually seed the jalapeño completely and let people add hot sauce at the table, but if I know my crowd, I'll leave in a few seeds or add a pinch of smoked paprika for warmth without the burn. A dash of hot sauce stirred in at the end can also deepen the flavor without making it too spicy. Taste as you go, and remember you can always add more heat, but you can't take it back.

Serving and Pairing Ideas

This guacamole shines with thick, salty tortilla chips, but I've also served it with cucumber rounds, jicama sticks, and even as a topping for grilled chicken or steak tacos. It pairs beautifully with a cold Mexican lager, a tangy margarita, or even a crisp white wine if you're feeling fancy. The smokiness from the bacon makes it hearty enough to hold its own alongside barbecue or spicy grilled shrimp.

• Double the batch if you're feeding a crowd, because it vanishes fast.
• Keep a halved avocado pit in the bowl if you need to store leftovers, it helps slow browning.
• Leftovers rarely last, but if they do, press plastic wrap directly onto the surface to keep air out.

Save Pin

There's something deeply satisfying about watching people reach for one more chip, then another, unable to stop until the bowl is empty. This guacamole has become my go-to whenever I want to impress without stress, and it never lets me down.

Recipe FAQs

→ Can I make this guacamole 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 makes an excellent substitute with a similar salty, crumbly texture. You can also use queso fresco for a milder flavor or omit the cheese entirely.

→ How do I prevent the avocados from browning?

The lime juice helps prevent oxidation. For storage, press plastic wrap directly on the surface and add extra lime juice on top to create a barrier against air exposure.

→ Can I adjust the spice level?

Absolutely. Remove the jalapeño seeds and membranes for mild heat, use the whole pepper for more spice, or add hot sauce and smoked paprika for extra kick.

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

Cook the bacon until very crispy in a skillet over medium heat, about 8-10 minutes. Drain thoroughly on paper towels and let cool completely before crumbling for the best texture.

→ How do I know when avocados are ripe enough?

Ripe avocados yield to gentle pressure when squeezed and the skin appears dark green to black. The stem should pop off easily and reveal green flesh underneath.