(Above: A terrific dinner enjoyed over Google Duo with Padre and Madre. The pizza was comprised of a thin crust topped with: Oaxaca cheese, sautéed fresh chorizo / tomato / purple onion, and a drizzling of olive oil. The salad was comprised of Romaine, tomato, purple onion, white onion, queso seco, and a balsamic vinaigrette.)
Weather: The trend continues. Dawn began in the low 50s and proceeded to warm into the mid 80s.
Morning walk:
Breakfast at Scaffecito:
Noontime walk:
After breakfast, I ventured outdoors for a late-morning & early noontime walk. This picture of the pottery mercado by the Sanctuary of the Lord of the Holy True Cross was exceptionally colorful. 
As I reached the outskirts of the lower city, I found this facade of buildings – adorned with colorful flowers – facing outward toward the valley. 
Similar buildings looking ‘upward’ toward the rising town of Taxco.
Lunch at COCINA ECONOMICA IME, Taxco – Swift service, fresh food, and superb view – 8/10:
On my way toward Chedraui (to search for vanilla extract), I happened past Cocina Economica Ime. Though the frontage was not out of the ordinary, the view from its postern balcony was. 
I sat at a nearby table and enjoyed a quick and light meal of a skirt flap steak, lettuce, tomato, and onion wrapped in yellow corn tortillas and dressed with fresh salsa verde. The red salsa was also excellent, but the salsa verde had just the right amount of ‘chunk’ and spice.
A dinner at Casa Spratling: Homemade pizza topped with Mexican chorizo – 10/10
On returning to the Casa Spratling (after the early-noon walk & lunch), I pulled out the bag of mystery fruit I had procured at the mercado the prior day. These are a type of palm fruit, I think. At least that’s what they reminded me of because they had a thick rind & tangy pulp surrounding a large pit. While warm, they were good, but at David’s (a fellow who works at Casa Spratling) recommendation, I put them in the fridge. He was right, and I ended up eating the whole 15 peso bag at once. 
Fresh chorizo procured from Mercado Tetitlán for a meager 20 pesos. The fellow I got it from gave it to me after I asked: “¿Cuál tipo de carne es el mejor para pizza?” He proceeded to say: “Lo cocina antes de poniendo encima de la pizza.” (Or something similar… the point is that he was making sure that I would cook the sausage before using it as a topping. I also learned/re-learned that encima means: “on top”.) 
10 pesos worth of tomatoes procured from a walking vendor just out of Mercado Tetitlán. 
A terrific dinner (and enjoyed over Google Duo with Padre and Madre). The pizza was comprised of a thin crust topped with: Oaxaca cheese, sautéed fresh chorizo / tomato / purple onion, and a drizzling of olive oil. The salad was comprised of Romaine, tomato, purple onion, white onion, queso seco (still don’t know the actual name), and a balsamic vinaigrette.
Final Note: For me, food is far more pleasurable when it is a sharing experience (I.e. when others are eating of and enjoying the same dish… even better if I’m the one to have cooked that dish). I certainly still enjoy a good meal whilst solo, but tonight’s dinner was made better by visiting with ‘mis padres’ while they ate a similar dinner on the other side of the Google-Duo screen.
Again much to appreciate as you wander around Taxco, and I agree, in life it’s hard to beat a good meal shared with others, Duo meal was definitely enjoyed