Bacon Guacamole With Cotija Cheese

My neighbor brought this to a backyard barbecue last summer, and I watched the bowl empty in under ten minutes. She told me the secret was bacon fat mixed into the mash, but honestly, I think it was the salty bite of Cotija that hooked everyone. I went home that night determined to crack the formula. After three tries and way too many avocados, I landed on this version—smoky, creamy, and just sharp enough to keep you reaching for one more chip.

I made this for a game night once, thinking I'd have leftovers for lunch the next day. My friend Miguel finished half the bowl before halftime and asked if I'd considered catering his birthday party. I laughed it off, but the compliment stuck. There's something about the way the lime juice brightens the avocado while the bacon lingers in the background that feels both familiar and completely new.

Ingredients

• Ripe avocados: Look for ones that yield slightly when pressed but don't feel mushy—overripe avocados turn bitter and watery.
• Red onion: The sharpness mellows as it sits with the lime juice, adding sweetness without overpowering the dip.
• Tomato: Seeding is key here; too much moisture will make your guacamole soupy and sad.
• Jalapeño: Seeding tames the heat, but leave a few seeds in if you like a little kick that sneaks up on you.
• Fresh cilantro: Some people hate it, I get it, but it adds a brightness that dried herbs just can't match.
• Fresh lime juice: Bottled lime juice tastes flat; fresh citrus wakes up every other flavor in the bowl.
• Bacon: Cook it until it shatters when you bite it—chewy bacon gets lost in the mash.
• Cotija cheese: This crumbly, salty Mexican cheese is the backbone of the whole recipe; feta works in a pinch but tastes tangier.
• Kosher salt and black pepper: Season in small waves and taste as you go, the bacon and cheese already bring plenty of salt.

Instructions

Crisp the bacon:

Set your skillet over medium heat and lay the bacon in without crowding the pan. Let it sizzle undisturbed for a few minutes, then flip once the edges curl and darken; drain on paper towels and crumble when cool enough to handle.

Prep the avocados:

Slice each avocado in half lengthwise, twist to separate, then scoop out the pit with a spoon. Use that same spoon to slide the flesh into a large bowl, then mash with a fork until it's as chunky or smooth as you like.

Build the base:

Toss in the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently with a spoon so the avocado stays a little textured instead of turning into baby food.

Fold in the stars:

Add most of the crumbled bacon and Cotija cheese, saving a small handful of each for the top. Mix just enough to distribute them without breaking down the avocado further.

Finish and serve:

Scrape the guacamole into your serving bowl, scatter the reserved bacon and cheese over the top like confetti. Serve right away with tortilla chips, cucumber slices, or anything sturdy enough to scoop.

Save

The first time I brought this to a potluck, someone asked if I'd bought it from a restaurant. I told them no, just a skillet and ten minutes of patience. They didn't believe me until I walked them through it later in the kitchen, bacon grease still clinging to the pan. That's when I realized this recipe doesn't just taste good—it makes you look like you know what you're doing, even if you're winging it.

Choosing Your Avocados

I used to grab whatever avocados were on sale, then curse them two days later when they were still hard as rocks. Now I buy a mix—some ripe for today, some firm for later in the week. A ripe avocado feels like pressing the tip of your nose, firm but giving. If it's rock-hard, it'll never mash smoothly. If it's squishy, it's already turning brown inside and will taste like cardboard.

Bacon Variations Worth Trying

I experimented with thick-cut bacon once and regretted it—the pieces were too chewy and dominated every bite. Regular-cut bacon crisps faster and crumbles cleanly, blending into the guacamole instead of fighting it. If you want to go wild, try applewood-smoked or pepper-crusted bacon for an extra layer of flavor. Just don't use turkey bacon unless you want a sad, rubbery topping that nobody asked for.

Serving and Storage

This guacamole is best eaten within an hour of making it, while the bacon is still a little crisp and the avocado hasn't started to brown. If you need to make it ahead, press plastic wrap directly onto the surface to keep air out, but know that the texture will soften and the brightness will fade. Leftovers last about a day in the fridge, though the bacon gets soggy and the Cotija loses its punch.

• Serve with thick, salted tortilla chips that won't snap under the weight.
• Try it as a topping for grilled chicken or steak tacos.
• For a lighter option, scoop it onto cucumber rounds or bell pepper strips.

Save

Every time I make this, someone asks for the recipe, and I always tell them the same thing—it's just guacamole with confidence. The bacon and Cotija do the heavy lifting, you just have to get out of their way.

Recipe FAQs

→ Can I make this guacamole ahead of time?

For best results, prepare this dip fresh. If making ahead, press plastic wrap directly onto the surface to prevent browning and refrigerate for up to 4 hours. Add bacon and Cotija just before serving to maintain texture.

→ What can I substitute for Cotija cheese?

Feta cheese works beautifully as a substitute for Cotija, offering similar salty and tangy notes. Queso fresco is another authentic Mexican option, though it's milder in flavor.

→ How do I keep the avocados from turning brown?

The lime juice in this preparation naturally slows browning. For storage, press plastic wrap directly onto the guacamole surface to minimize air exposure, or place the avocado pit in the bowl as an extra measure.

→ Can I adjust the spice level?

Absolutely. Remove the jalapeño seeds and membranes for mild heat, or add an extra jalapeño or a dash of hot sauce for more kick. Smoked paprika also adds warmth without excessive heat.

→ What's the best bacon to use?

Choose thick-cut bacon for maximum texture and smoky flavor. Regular bacon works well too, just ensure it's cooked until fully crispy so it maintains its crunch when mixed into the creamy avocado base.

→ How do I know when avocados are ripe enough?

Ripe avocados yield to gentle pressure when squeezed. The skin should be dark and the flesh should give slightly without feeling mushy. Avoid avocados with large soft spots or overly dark, sunken areas.