Guacamole with Crispy Bacon

History & Origin

Guacamole with crispy bacon is one of the cleverest creations of Tex-Mex cooking, taking Mexico's most iconic recipe and enriching it with one of the most beloved ingredients of American cuisine: crispy bacon. Traditional guacamole has deep pre-Hispanic origins: the Aztecs called it "ahuacamolli" - from "ahuacatl" (avocado) and "molli" (sauce) - and made it simply by mashing avocado with salt and chilli. The arrival of smoked bacon in the Tex-Mex tradition was gradual, driven by the influence of southern Texas barbecue culture where smoked pork takes centre stage. Tex-Mex cooks discovered that crispy bacon pieces added a completely new dimension to guacamole: the textural contrast between the creaminess of the avocado and the smoky crunch of the bacon rashers, plus the depth of flavour that pork fat provides. Today guacamole with bacon appears in sports bars, Tex-Mex restaurants and Super Bowl menus across the United States. The key lies in the quality of the avocado - ripe but not overripe - and in the bacon, which must be good quality and cooked until very crispy so it does not soften when mixed in. Fresh jalapeño chilli adds the necessary heat, while lime and coriander maintain the freshness of the avocado. It is a dip that disappears within minutes at any gathering.