Produce:

• 1 pound tomatillos
• 3 poblano peppers (Note: often times in certain cities like in San Diego, these could be called Pasilla peppers instead of Poblano... they look like this: https://shorturl.at/jnIT2)
• 1 serrano pepper, (1 additional serrano for more spice)
• 1⁄2 bunch cilantro
• 2 small white onions
• 4 romaine lettuce leaves
• 4 garlic cloves
• 1 tablespoon dried epazote or 2 fresh sprigs (optional)
• ‍1 large head cauliflower
• 1 ear of white or yellow corn
• 1 large carrot
• 4 limes
• 12 tamarind pods (could be found at Mexican markets, Asian markets or online: https://shorturl.at/gjzQ5)

Pantry:

• Sea salt
• 3/4 cup sesame seeds
• 1⁄2 cup pumpkin seeds
• 5 1/4 (about 42 ounces) cups low sodium vegetable broth 4 tablespoons olive oil
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon ground black pepper
• 7 tablespoons neutral oil, such as avocado oil
• 10-12 corn tortillas
• 1 cup long grain white rice
• 1/2 cup cane sugar
• 4 ounces tequila blanco
• 2 ounces simple syrup or agave
• Tajin or margarita salt
• Chamoy, optional for cocktail rim

‍Other:

• Ice for cocktails / agua de tamarindo

• Cutting board
• Sharp knife
• Large pot
• Blender
• Glass jar or container
• Drinking glasses for cocktails
• Cocktail shaker or jar with lid
• Small plate
• Large deep pan with lid
• Medium-large pan with lid
• Large bowl
• Spatula
• Comal or pan to heat tortillas
• Fine mesh strainer