If you want to keep it traditional, here are some items:
As much terra cotta cooking and bake ware as you can use: casseroles, pots, etc.
A variety of substantial wooden utensils-
Several cast iron dutch ovens, skillets, and sauce pans-
If you can find one, a paella pan.
Several varieties of dried peppers, fresh peppers. Face it, if you 'wuss' down Sonoran cuisine, you can't really call it Sonoran anymore. Shame on You!
Yellow onions and cebolla onions,
A lot of fresh garlic, if it comes out of a factory container, fresh it ain't!
Roma tomatoes, tomatillos, and nopalitos, cilantro, sweet peppers-
Kosher or sea salt, peppercorns to grind for full black pepper taste-
dried thyme, rosemary, oregano
Much Cumin!
potatos, any variety-
chicken, beef, and vegetable broths
flours: pozole', masa harina, UNbleached all purpose flour, whole wheat flour-
a variety of dried beans-
This will get you started.....
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