Bacon Guacamole With Cotija Cheese

My neighbor brought this to a backyard cookout last summer, and I watched the bowl empty in under ten minutes. The salty bacon mixed with creamy avocado stopped everyone mid-conversation. I asked for the recipe immediately, scribbling it on a napkin while balancing a beer and plate of ribs. Since then, I've made it for every gathering that matters.

I started doubling this recipe after the first time I served it at a game night. Three friends hovered near the bowl, pretending to chat but really just scooping chip after chip. One of them texted me the next morning asking if I had leftovers. I didn't, but I made another batch that weekend just to photograph it properly and save the proportions.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to gentle pressure but aren't mushy, and if they're too firm, leave them on the counter for a day or two in a paper bag.
• Red onion: The sharpness mellows beautifully with lime juice, and I always dice it finer than I think I should so no one bites into a big chunk.
• Tomato: Seeding prevents the guacamole from getting watery, which I learned after one soggy batch that slid right off the chips.
• Jalapeño: Removing the seeds keeps the heat manageable, but I leave a few in if I know my crowd likes a kick.
• Fresh cilantro: Some people love it, some hate it, so I keep a small bowl on the side for those who want to add more.
• Fresh lime juice: Bottled juice doesn't compare, the bright acidity from a real lime makes everything taste alive.
• Bacon: I use regular cut, not thick, because it crisps faster and crumbles more evenly into the guacamole.
• Cotija cheese: This crumbly Mexican cheese is salty and tangy, and if you can't find it, feta works but tastes a bit creamier.
• Kosher salt and black pepper: Taste before serving because the bacon and Cotija are salty, so you might need less than you expect.

Instructions

Crisp the bacon:

Cook the slices over medium heat, flipping occasionally, until they're deep golden and crackling at the edges. Let them drain on paper towels and crumble once they're cool enough to handle without burning your fingers.

Prep the avocados:

Slice around the pit, twist the halves apart, and scoop the flesh into a large bowl with a spoon. Mash with a fork until you get the texture you like, I prefer some chunks left for contrast.

Mix the fresh ingredients:

Stir in the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper, folding gently so the avocado doesn't turn into paste. Taste and adjust the lime or salt if it needs more brightness or depth.

Add the bacon and cheese:

Fold in most of the crumbled bacon and Cotija, saving a small handful of each to sprinkle on top for presentation. The reserved toppings make it look intentional and give every scoop a guaranteed hit of smoky, salty flavor.

Serve:

Transfer to a serving bowl, scatter the reserved bacon and cheese over the surface, and bring it to the table with tortilla chips or vegetable sticks. This guacamole is best eaten right away before the avocado starts to brown.

Save

This became my signature dish after I brought it to a potluck where someone else also made guacamole. Mine disappeared first, and I overheard two people debating what made it different. One guessed chipotle, the other said garlic, and I just smiled and kept the bacon secret for another five minutes before confessing.

Choosing Your Avocados

I used to grab any avocado that looked green, but then I learned to feel for that slight give under gentle thumb pressure. If it's rock hard, it'll be flavorless and impossible to mash. If it's too soft, you'll find brown threads inside that taste bitter and ruin the color. When I'm shopping two days ahead, I buy firm ones and let them ripen on the counter next to bananas.

Bacon Tips That Matter

I cook bacon for this in a cold skillet, letting it warm up slowly so the fat renders evenly and the strips don't curl. Medium heat is your friend because high heat burns the edges before the middle crisps. Once it's done, I pour the drippings into a jar and save them for scrambled eggs, but don't let even a drop end up in the guacamole or it'll feel greasy.

Serving and Pairing Ideas

I've served this with everything from thick restaurant-style tortilla chips to cucumber rounds for a lighter option. It's incredible stuffed into a quesadilla, spread on a burger, or spooned over grilled chicken. For drinks, a cold Mexican lager or a margarita with extra lime cuts through the richness beautifully.

• Add a pinch of smoked paprika if you want even more smoky depth without extra bacon.
• A dash of hot sauce or a few extra jalapeño seeds ramps up the heat without changing the flavor profile.
• Leftovers can be saved by pressing plastic wrap onto the surface, but eat them within a day before oxidation dulls the color.

Save

Every time I make this, someone asks for the recipe, and I love watching their eyes light up when I mention the bacon. It's proof that a small twist on something familiar can make people feel like they've discovered something brand new.

Recipe Questions & Answers

→ Can I make this guacamole ahead of time?

While best enjoyed fresh, you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate. Stir before serving and add fresh lime juice if needed.

→ What can I substitute for Cotija cheese?

Feta cheese is the best substitute, offering a similar salty, crumbly texture. You can also use queso fresco for a milder flavor or grated Parmesan for a sharper taste.

→ How do I know when avocados are ripe enough?

Ripe avocados yield to gentle pressure when squeezed. The skin should be dark and slightly soft but not mushy. If firm, let them ripen at room temperature for 2-3 days.

→ Can I make this vegetarian?

Yes, simply omit the bacon. For a smoky flavor, add a pinch of smoked paprika or chipotle powder. You can also add toasted pumpkin seeds for crunch.

→ What should I serve with this guacamole?

Serve with tortilla chips, cucumber slices, bell pepper strips, jicama sticks, or use as a topping for tacos, burritos, grilled chicken, or burgers. It pairs wonderfully with margaritas or Mexican lager.

→ How can I adjust the spice level?

For milder guacamole, remove all jalapeño seeds and membranes or omit entirely. For more heat, leave some seeds in or add diced serrano peppers or a dash of hot sauce.