The lines were out the door at Tempe's Mint Dispensary Friday afternoon.
It was a non-stop flow of customers. The Tempe location has been open for about a year and has recently undergone an expansion.
"We were at capacity," said Raul Molina with Mint Dispensary. Raul says the store serviced around 1,500 customers Friday, the day it celebrated its re-grand opening. "At the end of the day, I think it's here. It's here to stay."
Business owners are so confident that marijuana isn't going anywhere, they built a commercial infused kitchen just off the show-room.
"This is not going to be a stoner's weekend with a box of brownies with some cannabis in it," said Carylann Principal, the executive chef.
The company is planning to create an extensive menu with made-to-order hamburgers, french fries, pizza, tacos, french toast, even pico de gallo and a special 420 sauce. All of it will be infused with marijuana.
"We will just be adding to the butters we're going to be using, to the olive oil we're going to be using, to the coconut oils we're going to be using," Principal said.
Principal has been a private chef for a couple of decades, but about six years ago, one of her clients who was fighting pancreatic cancer came to her hoping she could incorporate marijuana into her food.
Principal started to research and come up with dishes that she says helped her client. Now she's using some of those ideas at what's being considered the country's first all cannabis-infused kitchen.
It's expected to open at the end of May.