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 so they crisp better.

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

Cut up the heirloom tomatoes.

Separate a couple of egg yolks into the food processor with about a tablespoon of lime juice. With the machine running, drizzle in the oil.

Roughly chop the serrano and a handful of cilantro; add them and half an avocado and pulse to the right texture. Season with a little salt, pulse, and scrape into a bowl.

Drain the bacon on a paper towel.

Grill the dried tortillas over medium-hot heat, flipping now and then, until browned and crisp. Brush lightly with the bacon drippings.

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