Upon arrival, Professor Winston and I were greeted by the market coordinator, Directora General SanJomo A C, Vicky Pérez. Vicky’s long-time passion for the market is evident as she proudly shares her vision for the care of the community through the November—May Saturday Market Days.

The Mexican government recognizes the importance of creating wholesome, intergenerational, and family-friendly venues like El Mercado Organico. By investing in these types of gatherings, they aim to combat drugs and crime while fostering a sense of community and cultural pride. These markets provide a safe and welcoming space for people to come together, support local artisans and farmers, and celebrate their heritage. Scheduled performances and activities ensure that there is always something to enjoy, making the market a dynamic and engaging destination for both locals and tourists.

We made a beeline to Winston’s wife Nixania, who has a booth featuring Los4Soles, unique blends of bottled spices. Here she’s holding up the bottle named, “Red Salt” comprised of grain salt, fresh garlic black pepper, sweet and spicy paprika, oregano and coriander seed. She recommends it for fish and seafood. Who could resist?

Being a lover of natural almond butter, I was easily enticed to try a taste! The creamy texture and almond aroma had me anticipating it spread on my next breakfast toast.

In addition to paintings, artisans presented an exquisite collection of handmade jewelry, each piece a work of art. Thom, standing next to the jewelry designer, proudly shows off his new black beaded bracelet.

El Mercado Organico is a family-friendly intergenerational venue. Children were engaged with the array of games and crafts. I saw teens and young adults engrossed in chess and backgammon, while others enjoyed hands-on activities such as picture creation and face painting.

No visit to the El Mercado Organico would be complete without sampling delicious offerings from the food stalls. I was excited to try my first sweet tamale, a mild-flavored soft texture made from masa, a dough made from ground corn wrapped and steamed in a corn husk. Another culinary highlight was the pozole, a hearty soup with hominy and tender chunks of chicken, pork, or vegetables. Truly a dish to rival our North American chicken soup!

Adding to the festive atmosphere of the market was a schedule of music, dancing, and drumming. I couldn’t help but move to the rhythmic beat of the drums as they echoed through the market.

I look forward to returning to El Mercado Organico and once again enjoying the vibrancy and hospitality of San José del Cabo next week when Professor Winston (who did the Spanish translations of my three children’s books) and I will read a Dachshund Tall Tale for one of the programs and be interviewed by Jonaz Castro on Radio Diferente.

Stay tuned! More to come!