Pin My neighbor showed up at a backyard gathering with a container of guacamole that had actual bacon crumbled through it, and I remember thinking she'd either invented something genius or committed a crime against tradition. One bite proved it was the former—the smoky saltiness of bacon against creamy avocado felt like a revelation I didn't know I needed. That afternoon, I went home and started experimenting with my own version, adding Cotija cheese for that tangy crumble that makes everything taste intentional. Now it's become my secret weapon when people ask me to bring something to a party.
I made this for a friend's taco night last summer, and watching people's faces light up when they tasted it was worth every minute of prep. Someone asked if I'd bought it from a restaurant, which felt like the highest compliment, and I realized then that adding bacon to guacamole isn't reinventing the wheel—it's just giving people permission to enjoy a good thing without guilt.
Ingredients
- Fresh avocados (3 ripe ones): This is where the magic starts, so pick them gently and let them yield slightly to pressure when you squeeze them—too firm and they'll be grainy, too soft and they'll be mushy before you even start mashing.
- Bacon (6 slices): Don't skimp on quality here because you're tasting every bit of it; thick-cut bacon gives you better texture and flavor than the thin stuff.
- Cotija cheese (1/2 cup crumbled): This crumbly, salty cheese is the secret that keeps guacamole from tasting ordinary—it adds tang and sophistication without melting away.
- Red onion (1 small, finely diced): The sharpness cuts through the richness and keeps things from feeling heavy; mince it fine so it integrates without overwhelming.
- Fresh tomato (1 medium, seeded and diced): Seeding matters because excess moisture makes guacamole watery and sad, so take the time to scoop those seeds out.
- Jalapeño (1, seeded and minced): Leave the seeds in if you want serious heat, remove them if you prefer just a whisper of spice—it's entirely your call.
- Fresh cilantro (1/4 cup chopped): Some people hate cilantro with a passion, and that's okay—skip it if you're one of them and nobody will judge.
- Fresh lime juice (about 1 lime): Bottled lime juice works in a pinch, but fresh squeezed keeps everything tasting bright and alive instead of chemical-tinged.
- Kosher salt and black pepper: Season as you go and taste constantly because salt brings out all the other flavors and keeps guacamole from tasting flat.
Instructions
- Get the bacon sizzling:
- Heat your skillet over medium heat and lay the bacon strips flat, letting them cook until they're crispy and the kitchen smells like pure breakfast dreams, about 8 to 10 minutes. The sizzle and occasional pop means you're doing it right.
- Drain and crumble:
- Transfer the bacon to paper towels to cool—this prevents it from staying greasy—then break it into crumbles with your hands once it's crispy enough to snap. You should have roughly the texture of bacon confetti.
- Mash those avocados:
- Cut each avocado in half lengthwise, twist gently to separate, and scoop the flesh into your bowl with a fork or spoon. Mash with a fork to whatever consistency you prefer—chunky and rustic or smooth and creamy, it's your guacamole.
- Build the flavor base:
- Add the red onion, tomato, jalapeño, cilantro, and lime juice to your mashed avocados, then season with salt and pepper. Fold everything together gently so the avocado stays creamy and doesn't turn to paste.
- Bring the bacon and cheese into the mix:
- Fold in most of the crumbled bacon and Cotija cheese, but hold back a small handful of each for the top—it looks prettier and gives people those satisfying pockets of flavor in every bite. Taste and adjust seasoning if needed.
- Plate and serve:
- Transfer to your serving bowl and scatter that reserved bacon and cheese across the top like you mean it. Serve immediately with tortilla chips, because guacamole waits for no one and brown avocado is nobody's friend.
Pin 
There's a moment when you fold everything together and the kitchen smells like lime and cilantro and bacon all at once, and you realize you've created something that tastes like it took effort but only took your hands and fifteen minutes. That's when guacamole stops being a recipe and becomes an expression of caring about the people you're feeding.
The Bacon Question
I used to think bacon in guacamole was unnecessary until I realized that avocado can taste a little flat on its own, like it's waiting for something to wake it up. Bacon does that—it brings smoke and salt and that crispy texture that makes your mouth happy. The key is using good bacon and cooking it properly so it's genuinely crispy, not just warm and floppy.
Why Cotija Cheese Changes Everything
Cotija is different from other cheeses because it doesn't melt; it crumbles and stays distinct, adding pockets of salty, tangy flavor instead of disappearing into the mix. If you can't find it, feta works as a substitute but tastes slightly different—more Greek deli, less Mexican fiesta. The lesson I learned is that cheese choice isn't minor; it's the difference between a good guacamole and one people actually remember.
Serving and Storage Wisdom
Guacamole is best eaten the moment it's made because avocado oxidizes and turns brown, and while it's still edible, it loses that bright, fresh taste that makes it worth eating. If you need to make it ahead, press plastic wrap directly onto the surface to minimize air exposure, but honestly, just make it when people are about to eat it and you'll never regret it. One trick I learned is to keep the avocado pit in the bowl while storing—it sounds like an old wives' tale, but it actually does slow browning.
- Taste and adjust seasoning right before serving: Lime juice and salt can separate slightly, so a final stir and taste check takes thirty seconds and changes everything.
- Keep chips and fresh vegetables ready to go: There's nothing worse than finishing your guacamole and realizing you have nothing to dip, so have your accompaniments standing by.
- If someone asks, you can make this the night before and store it sealed: It won't be perfect, but it will taste fine—just don't tell people you made it fresh if you didn't.
Pin This guacamole has become the thing people ask me to make, and I've learned that sometimes the simplest additions—just bacon and cheese—are the ones that make people happiest. It's comfort food dressed up enough to serve at a party, which is basically my philosophy for everything.
Recipe Questions & Answers
- → Can I make this ahead of time?
It's best served fresh to prevent browning. If needed, press plastic wrap directly onto the surface and refrigerate for up to 2 hours. Stir before 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 flavor.
- → How do I keep avocados from turning brown?
The lime juice helps prevent oxidation. Store with plastic wrap pressed against the surface, or place the avocado pit in the center of the dip.
- → Can I make this vegetarian?
Yes, simply omit the bacon. You can add smoked paprika or chipotle powder to maintain the smoky flavor profile.
- → What's the best way to cook the bacon?
Cook over medium heat for 8-10 minutes until crispy. Drain on paper towels and let cool before crumbling to achieve the perfect texture.
- → How spicy is this dip?
It's mildly spicy since the jalapeño is seeded. For more heat, leave some seeds in or add hot sauce. For less heat, omit the jalapeño entirely.