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.
Those links don’t work, and I’m interested.