I was "trained" by Blue Apron and I do OK, but making Mexican food has been a pain in the ass and always a failure. The balance of flavors that you have to hit

I was "trained" by Blue Apron and I do OK, but making Mexican food has been a pain in the ass and always a failure. The balance of flavors that you have to hit is just so... precise. It seems simple but it's a very hard cuisine, and I envy people for whom this kitchen is a breeze.