Anyone can make bad food in any language. I’m sure a little discernment is all you will need to enjoy comida sabrosa! Gaucamole is best when fresh with ripe avocados. Run away from preprocessed crap. Never use mayonnaise or aioli, no matter what those celebrity perv chefs tell ya.
Refritos are not all the same. In Spanish California the pinquito beans were smashed a bit and fried almost like a pancake, often with walnut oil and spices. In northern New Mexico folks prefer whole pinto beans fried just a bit and fried sauce made from smashed beans, oil, spices, and sometimes a bit of masa. My friends from the Yucatán seem to have an infinite number of ways to prepare beans and often include Caribbean spices and fruit as a salsa cruda.
here is a nice cookbook which contains a lot of familiar recipes: Comida Sabrosa. If you are an experienced cook you might also try this cookbook: Nopalito.
“Mexican food is quite bland to me and guacamole is the most over rated glop they make. Why do they have to re-fry the beans? Couldn’t get it right the first time?
As for refried beans. Lots of bean dishes improve the second or third time around. Although not my favorite dish, I usually judge a Mexican restaurant by its refried beans. If they get them right, chances are they’ll get the other things right too.