(Above: Dawn of 1/25/2022 – A picture taken from the balcony of our hotel room before performing calisthenics. In regard to the exercises, they are noticeably more taxing at this altitude.)
1/24/2022: A day beginning in the low 40s and proceeding to warm into the mid-50s. Cloudy morning, sunny afternoon.
Morning of 1/23/2022: Bovines consuming fodder on a cool, damp, and grey morning. 
At the weather’s prompting, I made a Champagne, Smoked Sausage, and Collard soup into which we dunked some of yesterday’s sourdough bread. Padre-made / Madre-dressed salad was served to the side. 
A parting present for the Madre and the Wag. I made each of them a container of cinnamon (or chocolate) swirl cookies. 
Mid-afternoon in the South-easternmost pasture. 
Picture of Jacob on his final beef pasture inspection for a month. 
For dinner, Padre and I enjoyed a Wagyner Blue chuck roast accompanied by salad and a glass of Merlot. The beef was exceptionally tender, and the salad was well-made and well-dressed.
1/25/2022: Weather was in the high 20s when we departed home, 77 when we arrived at México City, and in the low 70s in Taxco.
Pre-dawn of 1/24/2022: The plane takes off from Gainesville, FL to Dallas, TX. 
Despite fleeing the sunrise, it began to catch up mid-flight. 
The lightening continued until… 
A brief time before landing, the sun emerged from the horizon. 
I took this picture as we were departing Mexico City via Uber. The colors of the place were picturesque, and despite all the stories of ‘smog’ and ‘over-population’ I have heard in the United States, the parts of the city that we drove through were well-kept. 
Nearing Taxco. 
View of Taxco from our room at Monte Taxco Hotel. 
For lunch we ate at the Santa Fe restaurant near the Zocalo. The food was delicious; this is a vegetable and noodle soup that I had to start. 
They also served toasted (buttery) bread) alongside pico de gallo, some form of butter-like cheese, salsa verde, and a mixture of onions & jalapeños. 
For the main entree, Padre and I got what the water recommended: chicken enchiladas and red rice — the latter being drenched in a brown mole sauce. That sauce was not too sweet, and the flavor-profile was very complex, containing hints of chocolate, cumin, chili, and more. 
Over the few days, there will be more pictures like this. The streets here are extremely reminiscent of those found in Agrigento, Sicily. There is a difference here, though. Where Agrigento seemed to be a largely uninhabited town with an older populace, Taxco is still filled with younger people and contains much life. 
A view from a hillside Iglesia. 
First sight of the Santa Prisca de Taxco. This is the central sight of the Zocalo and perhaps of the entire town. 
A view of Taxco at dusk from our hilltop habitacione. 
For dinner, we supped at El Taxqueño – the restaurant within our hotel. There, Padre and I both procured the Sopa Tortilla (Tortilla Soup), which contained a spicy broth, avacado, pork cracklings, and of course, fried corn tortilla. 
For the main course, Padre procured la ensalada verdura while I ate the ensalada Cesar con pollo. It was all artfully presented and well-cooked.
1/26/2022: Today began in the mid 40s and proceeded to warm into the high 70s. Sunny throughout.
Dawn of 1/25/2022 – A picture taken from the balcony of our hotel room before performing calisthenics. In regard to the exercises, they are noticeably more taxing at this altitude. 
Padre and I enjoyed a customary breakfast of Diet Coke & Card-playing. This was accompanied by a platter of fresh fruit (next). 
Watermelon (sandia), cantaloupe (cantalupo), papaya, and pineapple (piña). A light sprinkling of lime (lima) went very well on the watermelon and papaya.
Once we made it to the bottom of the Monte Taxco, we ventured into town. This is a view down one of the alleys which led from the road along which we strode. 
At one point along our journey toward the Zócalo, we were growing a tad toasty (weather warmed up quickly). So, we took a brief rest at a hidden-away church. Inside, it was both cool and quiet. 
Padre standing at the center of a particularly picturesque street. Many flowers are in bloom here despite it only being January. 
A bag of berries acquired at Mercado Tetitlán from a woman selling all sorts of produce (fruits, vegetables, and even stinkbugs). 
For lunch, we stopped at a very small goat (chiva) taco & caldo (soup) stand. This was the name. 
And these were two of the three exquisite tacos I consumed. The flavor was terrific, the condiments were spicy, and the soup I had along with them was hot and fresh. I should also note that the tortillas had been made earlier that morning. 
A view of only a fraction of the meat market in Mercado Tetitlán. The meat-hooks were hanging a tad low, so I had to watch my head! Some of the vendors found this quite humorous. 
Padre and I eventually made it back to the room where we cleaned up before enjoying a game of chess along with some wine. A black rabbit moderated the game. 
A picture of my present work-station. Via the window’s reflection I can see the entire vista of Taxco behind me as I type. 
Dinner was eaten at El Taxqueño. Once again the food was excellent. Padre and I both ate a sizeable salad. 
My main course – recommended to me by our waiter – were the chicken enchiladas (chicken, peppers, onions, guacamole, and a small stack of freshly wrought white corn tortillas). Todas la comida estuvo muy bueno.
1/26/2022: Today began in the mid 40s and proceeded to warm into the mid 70s. Sunny throughout.
Dawn of 1/26/2022: The city of Taxco. 
Another fine breakfast of fresh fruit accompanied by Coca-Lite and cards. 
While waiting for our appointment time at 12 PM, Padre and I explored the nearby area. This picture and the next were taken from a little nook located behind a minor shopping area. 
Rooftops in Taxco. 
I timed this picture to include one of Taxcos iconic white Volkswagen Beetles taxis. There are hundreds of them here. 
This morning’s primary adventure was a trip to the dentist. There, Padre and I got our teeth cleaned for a total of two thousand pesos… or a hundred dollars USD. The Doctor was especially thorough, cleaning down into the gums along with the superficial portions of the teeth. The task was performed using an ultrasonic pick and polisher. 
Deeming it time to put our clean teeth to use, we stopped by a tiny sandwich shop where Padre procured a spicy-chicken sandwich, and I procured a spicy-sausage sandwich. It cost 30 pesos total, or 1.5 USD. 
After a little bit more walking, we stopped by a restaurant near the Zócola to enjoy the rest of our lunch. It consist of some fresh bread basted with butter and spicy salsa… 
A chef salad, and… 
A small chicken-leg-and-thigh dresssed in pink mole sauce and sesame seeds. The pink color comes from a combinatino of rose petals and beet juice / pulp. I enjoyed this a tad more than brown mole, because it (this one) is less sweet. 
Playing accordion for Taxco. Some microscopic figment of the music reached everyone down below. 
After some repose, Padre and I enjoyed a light dinner at El Taxqueño. My repast this evening consisted of Ensalada verdura and… 
A bowl of the Xóchitl Soup. The menu to this restaurant can be found here for more details: https://en.montetaxco.mx/menutaxqueno
1/27/2022: The climate today began in the mid 40s and proceeded to warm into the low 70s. Low humidity and full sun throughout.
Morning of 1/27/2022: A fine place to tend to writing and to blog pictures (yesterday’s) if I do say so myself. 
Due to the exceptionally dry climate, my hands have been a wee bit ‘crackly’. 
For lunch today, Padre and I ate at Irma Pollos al Carbón. The view where we ate was tremendous. 
As was the food. The Salsa Robertina and Pico de Gallo were exceptional. 
Nothing, however, beats the ‘Pollo al carbon’ (charcoal roasted chicken). Here, the entire spread can be seen (left to right): Pollo al carbon, sweet carrot slaw, french fries, salsas, beans, tortillas, and rice. 
I made a large ‘taco’ with all the fixings placed within a hefty white-corn shell. It was tremendous. 
I asked our hostess the name of the purple flowering trees that can be seen to accent the landscape of Taxco. Jacaranda is their name, and when rain falls with more prevalence, their blossoms are of a lighter ‘Fuchsia’ hue. 
View of Monte Taxco from the road that goes around the ‘dark mountain’ toward the east-central portion of Taxco. The reason we call it the ‘dark-mountain’ is because at night, the hill is devoid of light (caused by the presence of an abandoned hotel complex on top). 
A small cathedral we passed on the way to ‘El Cristo’ atop the mountain. 
Poinsettia tree and townscape behind – on the way to ‘el Cristo’. 
Stairs leading up to the final (hill) ascent to the ‘El Cristo’. 
Padre standing in front of ‘El Cristo’ after a journey spanning 2.6 miles and over 1,000′ of elevation. 
Taxco from El Cristo’s point of view. 
A view of the portion of Taxco from which we started our trek. 
The red circle depicts Irma Pollo’s location. 
A close-up of Irma Pollo al Carbon. 
Hotel Monte Taxco can be seen on the mountainside across town. 
Taxco’s west side with the Santa Prisca de Taxco (Cathedral) standing prominently above all the surrounding buildings. 
Despite the length and arduousness of our trek, Irma Pollo kept us fairly satiated all the way until nightfall. Thus, our dinner consisted of a bowl o’ Xóchitl soup and a salad comprised of vegetables. 
The great walk of 1/27/2022.
1/28/2022: Weather today began in the high 40s and proceeded to warm into the high 70s. Sunny throughout.
Morning of 1/28/2022: The small courtyard located behind our present AirBnB. Here, you can see some of my clothes drying on the lines. Mario and Sharon (the keepers of this place ) washed, dried, and folded my clothing free of charge. I tried to pay them, and they refused! 
Yet another pleasant day dawning over Taxco. 
Un plato de fruta con Coca-Lite. 
As it neared lunchtime, Padre and I decided to go for an adventure through the Mercado Tetitlán. I acquired some better pictures today of the sheer variety of wares to be found here. 
A supreme exhibition of motion and color. 
Me in front of a fragrant flower stall. 
We procured some snacks at the market, including: Igo fruit, mini-bananas, a black sapote, and (shown here) some Oaxaca cheese of exquisite stringy texture and flavor. 
Igo fruit (a type of fig). Very sweet and sticky, but great fig-fruit flavor. 
A small banana with flavor as if a large banana had been pressed into a small peel. 
For lunch, Padre and I ate at the Santa Fe restaurant (the same one as the first day). There, I tried out the Green Pozole which included large chunks of pork cracklings, avocado, and large kernels of ‘cow corn’ (hominy?). 
The texture and flavor were excellent, but later on in the day, the spices came back to get me. Still worth it! 
This is the receipt from our visit to the Chedraui® Súper (supermarket at the base of Taxco). 
Our customary dinner of soup and salad at Monte Taxco was exchanged for a bout at their weekend buffet. There, I procured a salad, a sope with roasted pork / salsa verde / onion / cilantro on top, and… 
A small piece what seemed to be a form of chocolate & coffee tres-leches cake. The flavor combination of chocolate and coffee along with the moisture of the delicacy was truly delectable. 
Late r on in the evening, I wished to satiate my curiosity in regard to the black sapote (chocolate pudding fruit). It was indeed akin to a chocolate pudding inside, but for full effect, I think it would require a dusting of cacoa powder on each mouthful. Plain, in simply bore the sweetness and texture of chocolate pudding.
1/29/2022: A day beginning in the mid 40s and warming to the low 70s. Sunny throughout.
Dawn of 1/29/2022: Sun rising upon Taxco. 
A particularly face-card-filled hand dealt to me during a morning game of rummy. 
Just before noon, we ventured to the Zócalo where I proceeded to play accordion for the passing populace. 
This was one of those passersby. 
A lunch upon the terrace of the Restaurante Bar Mi Fondita. The Guacamole was the best that Padre and I had ever enjoyed (chunky, spicy, and fresh). 
I also savored a house chicken salad with ‘Mil Islas’ Dressing (Thousand Island, made in house). 
A view of the Santa Prisca de Taxco from the aforementioned terrace. 
Leaves of a Quercus crassifolia tree (a specie of oak in the beech family), many of which are to be found in the desert-like lands surrounding our AirBnB. 
A gathering of those aforementioned trees. 
We found these pillar-men about 3/4 miles north of the Hotel Montetaxco. We are not sure what they were for, but they appear to be part of a derelict tourism-related activity area. 
On our way down to the half-way-point of Monte Taxco, we found that someone’s plant-life bedecked residence. I’m not sure what type of vine this is, but the leaves are somewhat reminiscent of cat’s claw creeper or a type of ivy. 
Taxco at dusk from the Half-way-point of Monte Taxco. 
For dinner this evening, we ventured to Pizza a la Leña (or firewood pizza). It was only a 3 minute walk from the Zócalo to this hole-in-the-wall eatery. 
A description of the food served at Pizza a la Leña. 
And the menu itself. Padre and I had the Margarita pizza along with a couple drinks. The sum total of the meal was 103 pesos (just over $5.00 USD). 
Delicious and directly from the wood fire. 
After dining at Pizza a la Leña, Padre and I ventured back to the “Don’s” head just below the central square. Padre said it reminded him of my brother for some reason. 
For a late-night snack, Padre and I procured a couple fresh churros from ‘Chu-cho – Churro & Chocolate Confections’. Mine was filled with a not-too-sweet caramel, and Padre’s was dipped in dark chocolate.
Final Note: One week ago, I was in Jacobhouse. Now I am in Taxco, México. It has been a fantastic adventure, and I am looking forward to the days to come.
The sights and food have been extraordinary to say the least. What a week.