Since first discovering Fernando Trancoso’s Tepex food truck in 2020, we’ve been loyal fans of his elevated take on the cuisine of central Mexico.

We fell hard for his quesabirria tacos, then followed him to Inefable, his elegant downtown restaurant that showcased refined Mexican flavors and gracious hospitality. Although Inefable closed after only a few months while Trancoso searched for a permanent home, he wasn’t finished.

He returned to the road with his cerulean-blue food truck, now renamed Pin-Txi Wey, and on June 5 he and his wife, Princess Deleon, struck what may be the perfect partnership with WestFax Brewing Co., 3043 W. Pikes Peak Ave. The truck is now the brewery’s exclusive food operation, a win for the brewery owners, the couple and Trancoso’s devoted following.

The permanent location has made a noticeable difference.

“We have an extra couple of hours to work on prepping food and creating new dishes,” Trancoso said. “We don’t have to spend time driving the truck from place to place and back home every day.”

Curious about the unusual name? Trancoso laughed as he explained that Pin-Txi Wey (pronounced “pinche way”) is an affectionate nickname heard in busy Mexican kitchens.

“Anytime more than three Latinos are working in a kitchen, they call each other that,” he said. “It’s also what you would call your close friends.”

We visited on a quiet Tuesday before the Fourth of July weekend, and Trancoso insisted on serving a tasting menu. With a pint of WestFax’s Tears of Our Enemies Scottish Ale in hand, we settled in for five tapas-style courses, each more impressive than the last. The sixth course was a dessert.

The lineup included Camarones Sarandeados, grilled shrimp in Trancoso’s spicy umami sauce; Patatas Bravas with paper-thin potatoes, spicy sofrito and garlic aioli; crisp Duck Flautas filled with duck confit and topped with salsa macha; pork belly al pastor; picanha steak with chimichurri, salsa macha, piñon nuts and black sesame seeds; and Deleon’s beautifully plated raspberry semifreddo with apricot clafoutis and fresh berries.

“Princess makes all the desserts and changes them frequently,” Trancoso said.

The truck hours are 3-9 p.m. Tuesdays through Thursdays, noon-10 p.m. Fridays through Sundays. Details: 719-761-6344, facebook.com/tepextate2020.

No slowing down
If ever there were an Energizer Bunny in Colorado Springs’ restaurant scene, Monse Hines would wear the title.

We first met Hines 15 years ago when she was making pupusas and Salvadoran curtido in her home kitchen. Since then, her one-woman cottage food business has grown into one of the city’s fastest-expanding locally owned restaurant groups.

After opening her first Taste of El Salvador in Old Colorado City in 2018, Hines, her husband Tim and business partners began acquiring and renovating downtown restaurants. Their latest project transforms the former Saigon Café into a bright new Monse’s Pupuseria, where a fresh, beach-inspired interior with wicker furnishings and tropical accents sets the stage for her authentic Salvadoran cuisine.

The streamlined menu centers on Hines’ signature gluten-free pupusas, with rotating weekly specials highlighting other Latin American flavors. We ordered our longtime favorite, the chile relleno pupusa, a thick corn cake stuffed with gooey cheese, topped with Monse’s flavorful red sauce and crowned with a roasted poblano bursting with more melted cheese. It remains every bit as satisfying as we remembered.

Hours for Monse’s Pupuseria (downtown) are 11 a.m.-7 p.m. Sundays and Tuesdays through Thursdays, 11 a.m.-8 p.m. Fridays and Saturdays. (closed Mondays). Details: 719-203-4134, facebook.com/monsespupuseria.