Grilled tostadas with bacon, avocado mayonnaise and heirloom tomatoes

Spread the tortillas on a baking sheet, cover with a towel and let them dry out a little.

Cut the bacon small and cook in a skillet over medium to medium-low heat, stirring now and then, until completely crisp.

Cut up the heirloom tomatoes.

Mayonnaise: in a food processor put two egg yolks and about a tablespoon of lime juice; with the machine running drizzle in oil.

Add roughly chopped serrano, a handful of cilantro and half an avocado; pulse to the right texture, season with a little salt and scrape into a bowl.

Drain the bacon on a paper towel.

Grill the dried tortillas on a medium-hot grill, flipping, until browned and crisp; brush lightly with the bacon drippings.

Top each with avocado mayonnaise, heirloom tomatoes, bacon and a few cilantro leaves.