Ensconced on the patio, we enjoyed the Zydeco music almost as much as the tacos at this local favorite. Following the recommendations of our waitress, we got the shrimp brochette too, ridiculously large Gulf shrimp stuffed with white cheese and wrapped in bacon, as well as the spinach, mushroom, and tomato quesadillas, which we lavishly dipped in Acapulco sauce (creamy avocado). We topped the evening off with another Del Rio specialty, the Kahlua Mudslide, made with Irish cream and Stolichnaya vodka. (11/12)