I was downing all the water I could and finally ordered cheesecake to have some sweet to cut the spice. It wasn't a dish that was supposed to be especially spicy, and the waiters were looking at me like I was insane. 
I wish I'd asked what spices were used, but thankfully I've never run into that again. 
ETA... Well, wait. I'm Irish... not Hispanic.
you're an honorary Hispanic. there!
I have a ridiculously low spice tolerance. My hubby and other friends have learned that if they say something is barely spicy, I probably can't handle it. I like flavor though. My mom is Filipino, so I'm more used to tangy stuff. But my dad was raised on bland Midwestern type food so that's what he cooked. My idea of Mexican food is Chipotle, without the corn salsa
These colours make me so happy, and hungry too! Just a sprinkle of chilli on a pad thai, mouth watering...I love a bit of chilli, but needs to be just enough to enhance the food flaour, I hate it when the thing is so hot, the only distinguishable thing is the spice so hot your mouth burns..... which is what happens a LOT here in the UK.
I was in India (gazillion years ago) and the food, from noth to south, has not the amount of chilli they put here in Indian restaurants, and ever ordinary English food and even pastas sometimes here have a bit too much chilliu or pepper for my taste.... I know chillis are good for many reasons, but I can't take it too hot.
In Brazil we have this plant that grows so well, small long red peppers
that we wash, dry, then fill a jar, add olive oil, a touch of vinegar & spices... let it sink for a while, then use it in food, but the way we do it, we grab the little spoon, get just a touch of the OIL/juice that is in the jar...and mix into the food. I know there are people who eat the chillis, my health does not allow it or I ll be in trouble, and as I said.... too much...not my thing
now here are some of the varieties I had growing in our garden in Bahia...oh good old times....