Mexico is a large and geographically diverse country. Its regions comprise lush jungles, arid desserts, and thousands of miles of coastline. There are, in fact, seven distinct regional cuisines in Mexico that have been developed from the native crops, spices and proteins of each region.
Chef Fernando Trancoso’s concept for his new restaurant, Inefable, is to bring these varied regional flavors to Colorado Springs.
Learning the Ropes
Born in Central Mexico, Trancoso moved to Sante Fe at the age of 16. He worked in various restaurants throughout his life and gradually climbed the ranks, learning everything he could about the industry. He educated himself about wine, ingredients and cooking techniques, and practiced his skills at home.
Laying Down New Roots
For many years, he managed some of the top-rated restaurants in Santa Fe. While he loved his work, his ultimate goal was to own his own restaurant. In 2020, when the pandemic shut down dine-in establishments, he relocated to Colorado Springs and invested in a food truck. His food truck, Tepex, introduced the city to authentic central Mexican cuisine and quickly amassed a huge following.
A Physical Location
In 2023, local food hall Avenue 19 opened in downtown Colorado Springs. Many of Trancoso’s fellow food truck operators opted to move their businesses to this physical location. They invited him to come and check out the new space. Serendipitously upon his visit, Trancoso also met general manager Phil Duhon. Trancoso pitched his idea for a potential restaurant and arranged a special dinner to highlight his concept.
Inefable was born.
Trancoso, a logophile, has always loved the word Inefable {een-eh-fah-bleh} and what the word represents. The words simply means: “Too great to be expressed or described in words.” It perfectly encompasses what any great chef hopes to evoke with their cuisine.
The Menu
The menu at Inefable reflects the various regions of Mexico while also including Colorado favorites such as pork belly and Hatch green chili macaroni and cheese and steak with garlic rosemary fries. Trancoso considers his signature dish to be his Pato al Pipian, which is duck confit with toasted pumpkin seed green mole.
“This dish is a play on carnitas,” Trancoso says. “The cooking technique for confit and carnitas are very much the same. The duck is cooked low and slow in its own fat and juices.”
Trancoso plans to rotate the menu two to three times per year, as well as to offer special menus for events and holidays.
Website: https://inefableat19.com/
Facebook + Instagram: @InefableCOS
