Mile 2695 - Day 12

We met our daughter and company again today.  We picked them up at their hotel in the early afternoon and took them for a late lunch to Todo Santos to visit The Hotel California.  We piled them all in the back of the pickup, along with a half case of beer and off we went.  I think everyone had fun and lots of sun. 

We had paid a visit to Todo Santos on our trip last year. At that time, the town appeared at though it had taken a substantial hit from the hurricane.  I'm glad to say that Todo Santos has recovered well. Most of the streets are paved in a fancy brick pattern.  The building are bright and vividly adorned and more people are evident on the sidewalks.  

It was heading toward dark by the time we dropped the gang back off at their hotel which gave Janet and I a night by ourselves to wander around Cabo.  

Since our peanut bar was close by, it was a natural first stop.  We got to talking to the bartender, Eduardo, who first tried to talk Janet out of having just a "boring margarita" and instead opt for a fancy premium margarita.  She decided to stick with the boring offering, and although Eduardo seemed disappointed, he obliged.

   Eduardo seemed to have an aggressive method to pop the top off a beer too (amusing and not boring).  So aggressive, in fact, that more often than not, the top glass portion of the bottle would remain with the cap, rendering the beer in all likelihood, full of glass chards.  It made me think of a professional tennis match; the first serve often hits the net, rendering it null.  The second serve is then presented with slightly less vigor.  Such was often the case with my beers. 

We decided to have a light, little bite to eat for dinner.  We left our saloon and headed toward some small restaurants we knew of that would have something on the order of a shrimp cocktail.  En route we eyed Papi Crudo Raw Bar & Cantina.  Looking like a likely candidate to fulfill our wants, we ventured in to meet David and his staff of two in a lovely little setting.

 David, apparently, comes from Las Vegas and California and has worked with the likes of Wolfgang Puck and the likes.  He has been in the restaurant business for years.  David recently opened this place and is beaming with enthusiasm about his plans and the potential for his little establishment.  We talked for a couple of hours while dining on oysters and shrimp.  Very nice.  It was getting a little late by the time we had finished so we went straight back to our room.