Ah, guacamole. A snack/appetizer from Mexico that will likely never lose its status as beloved, revered even. However, I’ve noticed that guacamole lovers fall into one of two fairly polarizing camps: the Guacamole Purists, and the Guacamole Adventurers.
The Purists want to keep guacamole in its original form. The avocado mashed with citrus juice, chile, onion, garlic, cilantro, maybe tomato, and salt. Lots of salt. The Adventurers are willing to have add-ins in their guacamole. The most common things I’ve seen are mango, shrimp, chipotle, and the like; on the less typical side I’ve seen things as out there as apple and smoked salmon.
I am firmly in the Purists camp. I have always held, no clung to, the belief that good, made-from-scratch guacamole is perfect as it is and needs no embellishment, and in fact that said embellishments might overall detract from the wonder that is guacamole.
And then, my parents gave me a Barnes and Noble gift card for Christmas, and I used it to purchase Richard Sandoval’s new cookbook, New Latin Flavors (thank you Mom and Dad!). And what do I see but a recipe for Bacon Guacamole! Well, y’all know how I feel about bacon. And it’s not like avocados and bacon are strangers in the realm outside of guacamole, either.
So I decided to take a personal day from being such an uptight Purist and give it a shot. I was definitely impressed! The bacon didn’t clash or detract from the guacamole, and it was actually quite tasty to get the contrast of the crunchy, salty bacon with the creamy avocado. While I highly doubt I’ll be chasing after smoked salmon guacamole anytime soon, I thoroughly enjoyed this bacon version, and I would eat it again in a heartbeat! Enjoy!
Source: adapted from Richard Sandoval’s New Latin Flavors by Richard Sandoval
¼ small red onion, chopped
1 large garlic clove, minced
1 serrano chile, seeded and minced
1 generous tbs chopped fresh cilantro
Kosher salt, to taste
2 ripe Hass avocados, pitted, peeled and chopped
A few spoonfuls (about 3 tbs) pickled jalapeno juice
1 pickled jalapeno, stemmed and chopped
3-4 slices of bacon, cooked until very crispy and chopped or crumbled
2-3 tbs crumbled Cotija cheese
Tortilla chips, for serving
Add the red onion, garlic, serrano and cilantro to your molcajete. Add a nice pinch of kosher salt. Mash the mixture against the side and bottoms of the molcajete, releasing their juices. Add the avocado chunks and spoon the pickled jalapeno juice over the avocado. Use a fork to mash the avocado. Now fold in the pickled jalapeno, bacon, and Cotija, leaving a little bit for garnish. Taste again for seasoning and add more salt or acid as desired. Sprinkle a touch of bacon bits and Cotija on top for garnish. Serve immediately with tortilla chips.