Long before fish tacos became commonplace (at least in this part of Texas), La Bodega was stuffing white corn tortillas with cabbage, citrusy sauces, and seafood ranging from blackened chile-lime salmon to habanero-mango shrimp. We love the Voodoo Tacos—subtly spicy blackened fish accented with cilantro-pepita pesto—and the scrumptious Shiner-Bock-battered-shrimp tacos. A short walk from A&M, La Bodega has live bands, late-night hours, and weekend breakfasts. (2/13)