(Above: The second stage of curing consisted of adding soaked rice (it was soaked for a couple hours beforehand) and mashing it into a paste. The white color denoted that no loose sediment or stone remained in the molcajete. It is now ready for salsa and guacamole.)
Weather: Today began in the low 60s and warmed into the low 80s. Light rain and heavy wind in the late day.
Morning & Kitchen-related tasks at Casa Spratling:
Dawn of 4/25/2022 over Taxco. 
A salad made from ~70 pesos worth of cucumbers, tomatoes, onion, and queso crejo. It was excellent. So excellent that I may have over-indulged a tad. I was not hungry for the remainder of the day! 
Leftover vegetable casserole topped with bacon (tocino) acquired at the mercado. I think I acquired about 10 oz of bacon for 23 pesos, and it was not pre-cut. It was sliced right there as I was watching. 
The first stage of curing the molcajete consisted of mashing dried rice into a powder. This took quite some time and force, but I eventually processed two batches of rice in such a manner. 
The second stage of curing consisted of adding soaked rice (it was soaked for a couple hours beforehand) and mashing it into a paste. The white color denoted that no loose sediment or stone remained in the molcajete. It is now ready for salsa and guacamole.
Afternoon walk and an acquisition:
Hibiscus (flor de Jamaica) found on the lowest terrace of Casa Spratling just before my setting out for the afternoon walk. 
This steep lane led down to Carretera Federal 95. 
A picturesque side-street I took on the way back to Casa Spratling. 
Freshly roasted and ground coffee from a lean old fellow named Wolfram who walks the streets every afternoon with his all-natural wares. He also had non-sweet granola and cookies made from that granola. I should add that this coffee was grown on his ‘campo’ outside of town, and he (or his family) are the ones that grind and roast it. He seemed an enlightened individual who not only knew that sugar and processed food is bad for the body but that ‘el clima está bueno todos los dias si su mente y pensamientos son buenos’. 
The Santa Prisca Cathedral at 8:15 PM on a slightly stormy evening (4/25/2022).
Dinner at El Atrio – Excellent cooking and great service – 10/10
A fine way to begin a meal. The square was tranquil tonight and made for a peaceful time on the balcony. 
This is the Cabernet that Fransisco of El Atrio poured for me. It was similar to Robert Hall, but not quite as flavorful. Still a fine wine. 
The gratis starter consisted of chips, a little loaf of bread (which I proceeded to enjoy with the soup), and a bowl of Salsa Robertina. 
Guacamole to rival the best at Mi Fondita. I could not find this item on their menu, but I saw in reviews that El Atrio had really good guacamole. So, I asked anyway, and they provided. It was flavorful & chunky with some fresh onion and tomato mixed in. 
Caldo Xóchitl. Excellent chicken broth hiding shredded chicken and rice. I garnished it with the provided fresh onion, Serrano pepper, and avocado. 
The full-spread: A satiating repast enjoyed on a cool & breezy balcony overlooking the Zócalo.
Final Note: It took about an hour to cure the molcajete, but it was time well spent. Not only did the process occupy a portion of my plentiful free time, the instrument will now be ready for use as soon as I get home.
Again there was some really beautiful places you showed us, and I don’t know how somebody eats a salad that contains three tomatoes too big cucumbers and onion all at one time… No wonder you weren’t too hungry for a while afterwards.