Ingredients:
For the Pico de Gallo
6 strawberries, small diced
½ cup raspberries, cut into quarters
½ large red onion, small diced
1 yellow tomato, small diced
1 teaspoon fresh garlic, minced
½ bunch cilantro, chopped
1 Jalapeno, diced
Juice and zest of 1 lime
Juice and zest of 1 orange
1 teaspoon salt
½ teaspoon pepper
Mix all ingredients together.

For the Sopes
2 cups masa harina (mexican corn flour)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon olive oil
About 2 cups hot water

Directions:
Mix together dry ingredients, add oil and slowly pour in hot water, a little at a time. Mix well with your hands until dough comes together and resembles play dough. Cover bowl with plastic wrap, and let sit about 10 minutes. Remove and split into 4 balls, then create a disk about 3/4 inch thick and 3-4 inches wide. Wrap each in plastic until you’re ready to cook. In large saute pan, add 1/4 cup vegetable oil, and bring up to medium high heat. Add sopes and brown for about 5 minutes each side. These will hold in a warm oven for the time it takes to fry the avocado.

For the Avocado
1 cup flour
½ cup rice flour
1 teaspoon salt
1 teaspoon garlic powder
About 2 cups plain soda water
Mix dry ingredients in bowl, add enough soda water to create a pancake-like batter.
5 cups vegetable oil
½ cup flour, in separate bowl

Directions:
Heat oil in large sauce pan to 350-360 degrees, or until a drop of water makes a guttural chirp when dropped into oil. Cut avocado into halves, remove seeds scoop out flesh with large spoon. Cut each half into 4 slices. Dredge avocado slices in flour, then shake off excess flour. Dip avocado into batter and gently place in oil. Do a few at a time, moving them around until they are crisp. Do not overcrowd, as they will stick together. Drain on paper towels. Assembly 1 can refried black beans, heated 4 tablespoon grated queso fresco Take warm sope and top with black beans. Top this with 4 slices fried avocado, then top with pico de Gallo. Sprinkle with queso fresco and enjoy!