(Above: A little side-street I found on my noontime walk. The use of natural stone in construction lends this entire city a feeling far different than any I’ve visited in the United States.)
Weather: Today began in the low 50s and warmed into the high 70s. A little bit of rain in the late afternoon and a decent amount of wind.
Morning walk & write:
Breakfast at Scaffecito – Fruit, Coffee, & Finished Fahrenheit 451 – 10/10
Noontime walk & lunch at a couple different places (comments included with images):
Zócalo at noon (4/19/2022). 
A little side-street I found on my noontime walk. The use of natural stone in construction lends this entire city a feeling far different than any I’ve visited in the United States. 
Tacos “Missy” – a small restaurant that Padre and I saw during our first visit to Taxco and that I have seen multiple times during my walks. It is a hole-in-the-wall Cocina Economica that only serves tacos ‘a la carta’. Each taco, whether it was pollo, pierna de puerco, mole, chicharrón, or patata, was 5 pesos each. It was tasty, but not particularly satiating (the tacos were about 75% tortilla). 6.5/10 
Chicharrón taco topped with a fresh mixture of onion, radish, pepper, and vinegar. I liked the flavor, but my body does not seem to care for Chicharrón (fried pork belly / rinds). 
Due to a vast amount of the tourist population having deserted Taxco over the past couple days, I was able to sit at the same table where Padre and I sat during our second visit to Mi Fondita. 
The full spread: guacamole, chips, salsa verde, spicy chimichurri, and a Diet Coke. 
I still say that Mi Fondita’s Guacamole is the best in Taxco. It is chunky, slightly spicy, and doesn’t need any additional seasoning. 10/10
Late afternoon walk to procure groceries & dinner:
While walking to the store, it was very windy and slightly drizzly. I’d say my least favorite part was how the wind seemed keen on picking up detritus (primarily dust) from the street and hurling it at me. 
Ingredients for dinner acquired from Chedraui. 
For this evening’s salad, I included: 2 heads hydroponic bib lettuce, 1 tomato, 1/2 green bell pepper, 1/2 purple onion, 1/2 small jicama, 2 carrots, a few ounces of smoked provolone cheese, and a few olives. The variety of flavors and textures was exceptional. 
Dinner: A large salad (containing all previously mentioned ingredients & topped with a balsamic vinaigrette bearing fresh rosemary & sage) accompanied by 6 scrambled eggs. There was also some extra smoked provolone cheese enjoyed for dessert.
Final Note: This submission is coming a tad later than usual. That’s primarily because I ventured off to visit some water today (4/20/2022). Though my swim was brief and there were a number of people, the pools were very pretty, and the journey to and from the park was an adventure in its own right.
Amazing street views, definitely a big change from typical farm wanderings. I would certainly be glad to share some of that guacamole with you.