First rule of cooking in the Mexican kitchen? Be comfortable using your hands as utensils. Beyond that? Consider these items, available at some cookware stores and grocery stores serving Mexican communities. The items are online at gourmetsleuth.com, and many Tucson stores carry them, as well.
● Bean masher: Better than a potato masher for making refried beans from cooked black or pinto beans. Make sure the handle is firmly attached to the base.
● Comal: Freshly made tortillas need to be cooked — and ready-made tortillas purchased at the market need to be "toasted." For that you need a comal (koe-MAHL). Essentially it's a griddle to sit on top of a burner (and yes, you could get away with a heavy skillet). Old-school versions were made of clay; these days they're often a heavy metal (probably steel). Once tortillas are cooked/toasted, store them in a cloth-lined basket (steer clear of plastic foam — it can trap moisture, making tortillas soggy).
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● Lime juicer: Because juice from the tiny lime (called limon in Mexico, Key lime in the United States) shows up in many Mexican recipes, it's worth investing in this. You also need it if you're into margaritas. Make sure the juicer is sturdy and the handle feels comfortable. The squeezing-space diameter is roughly 2 inches, so small regular limes fit, too.
● Molcajete y tejolote: Basically a mortar (molcajete; moal-kah-HEH-tay) and pestle (tejolote; tay-HUH-low-tay). Use it to grind chiles, garlic and spices (you'll release more flavorful oils than chopping) for salsas for a rustic texture or for making guacamole. Made from volcanic rock, the surface should be somewhat coarse, the bowl deep. It should be "cured" before using.
● Tortilla press: If you purchase fresh corn masa (dough for tortillas) from a tortilla factory, you can hand-slap tortillas into shape. Or you can use a cast-iron tortilla press. It's easier and requires less dexterity. It should be heavy. Most are 6 to 7 inches across.