Save My neighbor showed up one afternoon with a bag of avocados from her tree and a mischievous grin, insisting I needed to make something beyond the usual guacamole. She'd been crumbling Cotija cheese over everything lately and swore bacon belonged in guac. I was skeptical, but twenty minutes later I understood—that salty, smoky combination transformed something familiar into something I couldn't stop eating.
I brought this to a taco night last summer, and someone asked for the recipe before the bowl was even half empty. That's when I knew it wasn't just a casual experiment—it was the kind of dip people actually remember and request.
Ingredients
- Fresh avocados: Choose ones that yield slightly to pressure but aren't mushy; if they're too soft, the guacamole becomes more like a paste than something with actual texture.
- Red onion: Finely diced onion gives sharpness that balances all that richness, and the red color adds visual interest when you look into the bowl.
- Tomato: Seed it properly so you don't end up with watery guacamole that separates after sitting for an hour.
- Jalapeño: Even seeded, this brings heat; taste as you go because everyone's tolerance is different.
- Fresh cilantro: Don't skip this or use dried—the brightness it brings is non-negotiable.
- Lime juice: Fresh squeeze only; bottled lime juice tastes like regret in comparison.
- Bacon: Cook it until it's genuinely crispy so it stays crunchy in the creamy guacamole instead of getting sad and chewy.
- Cotija cheese: This crumbly, salty cheese is the secret weapon; it doesn't melt, so it stays textured and distinct in every bite.
- Kosher salt and black pepper: Season in layers so the flavors don't all hit at once on your tongue.
Instructions
- Cook the bacon until it shatters:
- Medium heat is your friend here—rushing it on high heat makes it taste bitter. Listen for the sizzle to become quieter and more rhythmic; that's when you know it's about done. Drain it on paper towels and let it cool completely before crumbling, or you'll end up with bacon powder instead of actual pieces.
- Mash the avocados to your liking:
- Some people want it smooth, others like chunks; there's no wrong answer. I personally like mine somewhere in the middle, where you can still see the texture but it's creamy enough to scoop with a chip.
- Fold in the fresh ingredients gently:
- This is not the time to aggressively stir; you want the vegetables to stay distinct, not turn into a mushy mess. Use a spoon and fold from the bottom up, incorporating as you go.
- Mix in most of the bacon and cheese:
- Save some of each for the top because that's where people's eyes go first, and you want them to see exactly what they're getting into.
- Transfer and garnish:
- A serving bowl makes it feel intentional, even if you're just setting it down at a casual gathering. Crown it with the reserved bacon and cheese right before serving so they stay crispy and distinct.
- Serve immediately:
- Guacamole waits for no one; the avocado will start to oxidize and turn dull, so get it out there while it's bright green and gorgeous.
Save My sister brought her new boyfriend to dinner, and he went back for thirds of this guacamole while barely touching anything else. She shot me this look like I'd just handed her a secret weapon, and honestly, I kind of had.
Why Cotija Cheese Changes Everything
Cotija doesn't melt into submission like other cheeses; it holds its crumbly texture and brings this salty, almost tangy personality that makes people pause and ask what's in there. It's the ingredient that tips this from standard guacamole into something that feels deliberate and special. If you can't find it, feta works in a pinch, but the flavor profile shifts—it becomes more Mediterranean and less distinctly Mexican.
The Bacon Decision
Not everyone expects bacon in guacamole, and that's part of its charm. The smoke and salt echo back through the creamy avocado like a flavor memory, making your brain work a little harder to understand what it's enjoying. It's the kind of addition that sounds weird until you taste it, then suddenly makes perfect sense.
Timing and Storage
This is best eaten within an hour of assembly, when all the components are still at their textural best. That said, life happens—if you need to make it ahead, keep the bacon separate and stir it in just before serving so it stays crispy instead of softening in the guacamole's moisture.
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to minimize oxidation.
- It'll keep for about a day in the fridge, though the avocado will gradually darken and the texture will soften.
- Don't freeze guacamole unless you want a watery, separated mess when it thaws.
Save This recipe isn't complicated, but it's been one of those rare dishes that consistently makes people happy. Sometimes the best food isn't about technique—it's about understanding that certain flavors belong together.
Kitchen Help
- → Can I make this guacamole ahead of time?
Best enjoyed fresh, but you can prepare it up to 2 hours ahead. Press plastic wrap directly on 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, crumbly texture. Queso fresco is another authentic Mexican alternative.
- → How do I pick ripe avocados for this?
Choose avocados that yield to gentle pressure but aren't mushy. The skin should be dark and the stem should come off easily, revealing green underneath.
- → Can I adjust the spice level?
Absolutely. Remove jalapeño seeds and ribs for mild heat, or add extra jalapeño or hot sauce for more kick. Adjust to your preference.
- → What's the best way to cook the bacon?
Cook over medium heat until crispy, about 8-10 minutes. Drain on paper towels to remove excess grease before crumbling into the guacamole.
- → How do I prevent the guacamole from turning brown?
The lime juice helps prevent oxidation. Store with plastic wrap pressed directly against the surface, or place the avocado pit in the bowl until serving.