Mexican food cooking advice for teen?

Well, I am not sure where that is, but my fav thing is ceviche, fresh fish cut into chuncks, or fresh shrimp, with fresh squeesed lemon, lime, or oj, or a combo, with chopped green onion, chili pepper, tomatoes, and cilantro with a pinch of salt, tossed together and let sit in the fridge, and the citrus cooks the seafood. My dad is Mexican, and he loves beans with cotija cheese on top, and hot tortillas. My grandfather liked cochinita pibil. It is pork wrapped in banana leaves (foil will do)and marinated with a mixture of citrus, vinegar and anchiote paste, baked really slow, or in a crockpot over night. This stuff can be found in a lot of grocery today. Oh, I almost forgot, red rice. You take 2C dry rice and sautee in a bit of oil until slightly browned, then add 1 small can of tomato sauce, and 1 1/2C water. bring to a boil, add tomato buillion, cover and turn down heat for 10 min, then leave covered and turn off heat. Let set for 10-15 min more without peeking!