Framed between two cacti, La Quesadilla's sign leads the way to a nexus of south-of-the-border staples. There, tortilla shells bundle meats, veggies, and seafood into tacos and burritos that share plate space with Mexican rice and refried beans. Glasses of housemade horchata, piña coladas, and other non-alcoholic drinks dot the casual eatery’s tabletops, and nearly a dozen different desserts, such as deep-fried sopapillas dusted with cinnamon, cap off meals better than any edible mortar board could.