Makes 1 cup, approximately; can be doubled.
1 strip bacon
2 tsp minced onion
Coarse sea salt, to taste
1 plum tomato, diced
1 ripe avocado, peeled and diced
In a small frying pan, cook the bacon until crispy but not burned. Drain on paper towels, and set aside.
Molcajete or mortar and pestle method: Place the onion in the mortar with a pinch of salt, and grind to break down the fibers of the onion slightly. Add the tomato and juice of half a lime, and continue grinding until the tomatoes break down but there are still some chunks. Add the avocado, and grind a bit to achieve the texture you like (with a ver ripe avocado, this will go quickly, so be careful not to overwork it). Taste, and add salt and lime juice as needed. When the taste and texture are to your liking, crumble in the bacon; using a wooden spoon, stir to combine. Serve immediately.
By hand method: Combine the onion, a pinch of salt, tomato and juice of half a lime in a wooden bowl, With a wooden spoon or heavy spatula, crush the mixture against the side of the bowl to bruise the onion and tomato. Add the avocado chunks, and, using a fork, mash the avocado and the onion-tomato mixture together until it's a consistency you like. Taste, and add salt and lime juice as needed. Crumble in the bacon, and stir to combine.
Food processor method: Add the onion, a pinch of salt, and tomato to the bowl of a small food processor fitted with a metal blade. Pulse 2-3 times to chop the vegetables. Add the juice of half a lime, and the avocado, and plus 2-3 times to achieve the texture you like. Taste, and add salt and lime juice as needed. Scrape the guacamole into a bowl, crumble in the bacon, and stir to combine.