an early lunch of "the best pulpo on the camino". A restaurant named
Ezequiel has 2 large caldrons brewing at all times and every 5-10
minutes a little old lady will reach in with her bare hands, pull a
fully intact squid from the boiling water, and put a pair of scissors
to the test. Before you know it there's a delightfully oily wooden
plate before you with a pile of pulpo and topped with sweet pepper
powder. Chris tried his first tentacles and admits that he prefers
them to the rest of the squid.
Chris, way to be true to your school...
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