You know the moment when you bite into something and think, “This is the best one of these I’ve had?” They are few and far between; but when they happen, you remember. I had that precise moment on my recent trip to Pamplona, at Churrería La Mañueta. The tiny churros shop could be easy to miss, but not with long line outside. The 140-year-old shop is family-run; while it used to be operational daily, it is now only open two Saturdays in June, every day during the San Fermín (Running of the Bulls) Festival in July and Sundays in October. The current generation takes off from their professional careers — one son is an expert in mushroom poisoning at the local hospital — during these times to work in the family churro shop. After a behind-the-scenes tour, I sampled the product, and wow! They were crisp and warm, not too sweet and with a hint of a nutty, woody taste — unique flavors compared to other churros I’ve tried. What makes the churros so tasty? It could be the quality of the ingredients and the care in the process. The churros are fried in olive oil over firewood right behind where they sell them. The firewood is axe-cut on premises, and the wood is from beech trees grown in Navarra, the state of which Pamplona is the capital city.  My mouth is watering as I write this, just thinking of that flavor! — Kim Krol, managing editor