I don't know anything about PUnjabi-Mexican, but once I made tacos whereby after adding cumin, I somehow didn't stop and reached for the coriander, turmeric, fenugreek and Chinese five-spice.
BTW Chinese five-spice makes a good "tail end" of spices for curry. My secret curry weapon.
I also really loved this article on the food-side of Punjabi-Mexican culture:
California’s Lost (and Found) Punjabi-Mexican Cuisine https://www.eater.com/2019/4/23/18305011/punjabi-mexican-mig...