Saute garlic in olive oil for about one minute until fragrant. Add spinach and salt, cover, and cook until wilted, about 3 minutes.

Transfer into a blender, add ice cubes and lemon zest, and blend until smooth.

Mix flour, egg, and water as needed for a runny dough in a bowl.

Heat a little oil in a pan and wipe it with a paper towel. Add a ladleful at a time of the crepe dough and spread it around a bit to make it flat. Cook for about 3 minutes on each side.

Put the corn In a pot full of boiling salt water, cover it, and let it steam for 10 minutes. Cut the kernels off.

Toast cumin seeds in a large pan until fragrant. Add oil, onions, chili, and saute for 3-4 minutes. Turn up the heat, then add corn and paprika powder. Sear for 3 minutes, then add tomatoes and salt. Add tequila and try to set the whole thing on fire. Fail. Try again. Be disappointed in the tiny flame. Cook for 1-3 minutes longer.

Spread sour cream on the crepes, add a couple of spoonfuls of the corn-tomato thing, and finish with fresh oregano.