Tacos are simple concoctions, usually containing only three or four ingredients, so the little things -- a sprinkle of fresh cilantro, a squirt of lime juice -- can make a big difference. At Casita Tejas the difference is the meat. The chicken, ground beef, and pork tacos ($6.50 for any combination of three with rice and beans) all have well-marinated, good-quality meat, and the chefs at Casita Tejas take care not to overcook. But the steak tacos ($7.50 for three with rice and beans) are the reason to eat at Casita Tejas. Perfectly cooked flank steak slices -- not the dried-out shards of meat you find at so many taco stands and restaurants -- are marinated for twelve hours, though Casita Tejas manager Veronica Corona won't divulge the ingredients in the secret marinade. The restaurant has been a staple on Krome Avenue for fifteen years. The sunny interior looks out, via wall-length windows, onto Homestead's main drag (for what it's worth). Corona isn't troubled by the view across a parking lot at rival restaurant El Toro Taco (the 2002 New Times Best Taco winner). "We've been here so long," she shrugs, "people know us and we're constantly busy."