Preheat the oven to 425 degrees F. Line a baking sheet with parchment and place the wedges in a single layer. (Make sure that the fries aren't touching each other) Drizzle with oil and season to coat. Bake for 25-30 minutes flipping for an additional 5 minutes. Cook until golden and crispy on the outside.

In the meantime prepare the crema: Combine all the ingredient in a bowl or mason jar. Mix until smooth and just combined. Set aside.

To make the pico: combine all the ingredients together in a bowl tossing until just combined.

To make the fresh guac: Add avocado to a bowl with 1/2 juice from 1 lime. Mash with a fork until desired consistency is reached.

To assemble: Layer the fries on a platter or dish, scoop a generous amount of pico and guac in the centre then top with crumbled queso fresco and finish with a drizzle of crema. Serve with lime wedge and extra cilantro, and pickled jalapeños.