What makes a great guacamole? It’s all about the avocados. Start by choosing the right avocados, which are the pebbly-skinned varieties such as Hass and Fuerte, originally grown as a domestic crop in California, and now augmented year-round with imports from Mexico, Peru, and Chile. Guacamole should always be chunky and never made in a blender or food processor. Avocados by themselves are bland, so don’t be shy with the salt.” - Chef Richard Sandoval
4 slices bacon
2 ripe Hass avocados coarsely chopped
1 plum tomato
1/4 cup finely chopped white or yellow onion
1/2 jalapeno or serrano chile seeded and minced
2 tablespoons fresh lime juice
1/2 cup crumbled fresh cotija cheese
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes. Transfer it to paper towels to drain. Coarsely chop the bacon.
Mash the avocados, tomato, onion, chile, and lime juice together in a medium bowl with a large serving fork or potato masher. Be sure to keep the guacamole chunky. Season it generously to taste with salt.
Put the guacamole in a serving bowl. Top it with bacon, cheese and jalapeños.
Serve it immediately with chips or pork rinds. (The guacamole can be covered with a piece of plastic wrap pressed directly on its surface and refrigerated for up to 8 hours).