Pat salmon dry with paper towels and place in a large glass casserole dish. In a small bowl, combine the salt, sugar and pepper. Drizzle both sides of the salmon with gin/vodka and balsamic, sprinkle with seasoning mix, using your hands to coat the salmon (both sides) completely. Cover the casserole with plastic wrap, place weights on the top (a plate topped with a couple cans works really well) and refridgerate for 3 days. Every day, flip the salmon over and return the weights on top.
Once the salmon has cured for the 3 days (it will be firm to the touch and glossy), remove from the casserole and lightly rinse with cold water. Brush salmon with Dill olive oil before thinly slicing and serving. Place mayo, sour cream, horseradish and dill in a small bowl, whisk to combine. Serve Gravlax with horseradish cream and your favorite bagels and toppings.
Preheat an outdoor grill or grill pan over medium-high heat. Once the grill is hot, add tomatoes and onions and cook until charred and tender. Remove from the grill and place in a food processor. Add garlic, cumin, chili powder, balsamic, cilantro and salt, blend until smooth and slightly chunky. Keep refrigerated until ready to server.
Heat oil in a large skillet over medium high heat. Working in batches if necessary, add tortillas and fry until crispy, about 1-2 minutes, flipping halfway through. Remove, letting any excess oil drip back into the skillet, and set aside on paper towels.
Return the skillet to medium-high heat, crack eggs (working in batches if necessary) into the skillet and cook until desired doneness is reached.
While the eggs are cooking, spread tortillas with refried beans and top with avocado slices. Add eggs to the tortillas and top with ranchero salsa and cheese crumbles. Garnish with lime wedges before serving.