4/10/2022 – Taxco, Day 13 – Pastries in Mexico

(Above: Cinnamon pastries of exceptionally flaky texture and butter & sweet flavor. This is the second batch I made (made enough dough for two batches and a pastry pizza), and like the prior batch, I brought them downstairs to share with Casa Spratling’s kitchen staff and newly arrived guests.)

Weather: This day began in the low 50s and proceeded to warm into the low 80s.

A morning amble on Palm Sunday:

Dawn over Taxco, taken from Casa Spratling (4/10/2022).
The Zócalo at 7:15 AM (4/10/2022).
Despite the earliness of the hour (7:15 AM is early in Taxco), many people lined the edge of the Zócalo Square, weaving sculptures and fetishes from palm leaves.
Dawn, down the hill a tad from the Taxco Zócalo.
A colorful lane of flowers to be seen just outside of Sanctuary of the Lord of the Holy True Cross. I could not get any closer, because the gates were closed.
A street full of stalls that had yet to be unveiled. In some, I could hear some people talking, and in others, I actually saw some individuals just waking up. I had no idea that a number of vendors slept in the tents, and I can only assume it’s because someone needs to be there to watch the wares overnight (easier than taking down and setting up the stall each day).

Breakfast at Scaffecito – 10/10 (I don’t think I even need to rate this anymore.)

***An excellent breakfast of fruit, coffee, and reading.*** The fruit today consisted of: Nino Banana, mango, pineapple, papaya, and cantaloupe.

Lunch at Cocina Economica Aurora – Splendid & authentic flavors at a ridiculous price of 85 pesos – 10/10

I talked to the husband of the chef (the chef was the lady who let me try Quesos Crego the other day), and he said that the name of this soup was Pancita or Menudo.
It ended up being a stew of fantastic flavor, bearing plenty of beef tripe in its depths. Due to the spicy nature of the broth and a long time stewing, there was absolutely none of the cow-breath-flavor that is sometimes associated with such fare. No, this was thoroughly enjoyable.

Return to Casa Spratling & Kitchen Time:

Midday at the Zócalo on Palm Sunday 2022.
This setting resulted in a stable temperature of about 330 degrees Fahrenheit.
Leaf lettuce from the Mercado. This splendid head was obtained from Mercado Tetitlán for 20 pesos. I cut off the bottom and rinsed off each leaf like I would lettuce from my garden. Next, I positioned it in the strainer so the water could run out of the bottom and onto the plate. It is going to make for an excellent salad.

**The result:** Cinnamon pastries of exceptionally flaky texture and buttery, sweet savor. This is the second batch I made (made enough dough for two batches and a pastry pizza), and like the prior batch, I brought them downstairs to share with Casa Spratling’s kitchen staff and newly arrived guests.

Dinner at Casa Spratling – Someone made me a delicious meal – 11/10

This salad contains Mercado green-leaf lettuce, purple onion, tomato, and crumbled cheese reminiscent of Parmesan. The dressing was a Balsamic Vinaigrette.
The full spread: Pastry ‘pizza’ – an extra-flaky pastry crust topped with a light basting of BBQ sauce, Oaxaca cheese, garlic, and sage – accompanied by the previously shown salad. The combination was excellent.

Final Note: Being able to cook my own food makes this foreign land feel more home.

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