Making a name for oneself is no small feat in Taipei's dense jungle of cafes and restaurants, and few probably know this as well as Amy Wan, co-owner and chef of La Casita, one of Taipei's oldest Mexican diners.

Wan has been serving up her own style of tasty Mexican cuisine to Taipei for 10 years, and despite moving to a new location every few years, the restaurant has managed to survive due to a steady and supportive clientele.

This cozy little taste of old Mexico is tucked away down a clustered alley off of Pateh Road, right around the corner from CTV. La Casita's interior is warm and bright, with colorful cactus murals covering the walls and festive Mexican songs spicing up the air - just the thing to get you in to mood for a hearty meal and an ice-cold margarita.

I began my visit with a good-sized plate of nachos (NT$150) to start the meal. Served with a choice of toppings, including beans, spiced beef, sour cream and jalapenos, the nacho chips don't quite measure up to the quartered tortillas the menu says, but their numbers make up for it. The Chips were crispy and covered with tangy, melted cheddar, diced green onion, and chinks of chunks of pickled jalapeno. But the true highlight of the dish was served on the side: a small bowl of freshly prepared salsa, textured with chunks of tomato, spicy hot chili peppers and green cilantro.

Next came the main course, a broad assortment of your standard Mexican fare. One dish boasted a monstrous bean and beef filled burrito (NT$150) accompanied by a generous helping of moist, refried beans, light Spanish rice and chopped lettuce and tomatoes. The beans were a bit on the runny side, but tasted ok. 

Served with the burrito was a beef taco (NT$100), a crispy fried corn tortilla stuffed to overflowing with all the standard ingredients: refried beans, spiced ground beef, chopped lettuce, tomato and onion, and shredded white cheese.

The combination plate (NT$200+) was a complex medley of cheese, sauces and sides. Taking center stage was the chimichanga, a deep-fried flour tortilla stuffed with tender, juicy chicken and white cheese, and topped with julienned onion and a handsome dollop of sour cream. Sitting astride the chimichanga was the baked enchilada; again, filled with spiced chicken and covered with a blanket of cheddar. And the usual bean, rice and salad sidekicks rounded out the platter.