INEFABLECoS

Once upon a time…

Here we are, still practicing techniques and plating and experimenting with different ingredients and colors and textures and aromas.
I spent the whole day working on 3 dishes.

Pictured is an avocado/serrano Panna cotta topped with some blue fin O toro. Red onion pearls and some fresh garnishes.

For the main course I decided to work on perfecting an “Inefable” favorite,
Our delicious guajillo short rib over sweet potato silk (pics coming soon)

Right now I’m waiting for my double layer chocolate cake with “Abuelita” mousse as a top layer.

I love days like this when I get to lock myself in the kitchen and create something that can only be called 1 thing:

INEFABLE.

Sometimes I wake up really inspired and all I want to do is take over the kitchen with some good music and lots of ingredients!!!
Tonight for dinner I made:
-Crab cake with fennel and apple salad with a passion fruit vinaigrette and a spicy aioli. ( wine pairing: Freixenet cava from Spain.
-Osso Bucco with a risotto Milanese (star of the evening!!!) paired with:
Sign of the times by Orin Swift (DELICIOUS!!!)
Dessert: passion fruit panna cotta and coconut “fried milk” coconut creme anglaise and flambé palisade peaches.
Life is good right now!!!
Ridi, Ridi Che la mamma a fato i gnocchi!!!
Happy wine and chile fiesta to my people in Santa Fe!!

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To whom it might concern:

As we all know everything with a beginning will eventually have an end!
As of today TEPEX is officially put to rest. Our lease at is done and we’re very grateful to every person involved in that operation. From the owners (My amazing partners in crime in that beautiful monster called “INEFABLE”) to management, bartenders, vendors (thank you very much for putting up with my BS every day) and every person we fed.

I can write a very sad farewell letter to my baby but instead I want to take this time to thank so many people who made this past 5 years a blast and a blessing.

I will be taking a short break but don’t worry. We already have something in the oven…😉

It is with a full heart and a happy stomach that I say:

THANK YOU VERY MUCH COLORADO SPRINGS!!
I can’t wait to see you all again.
Soon…

Fernando Trancoso INEFABLECoS

Happy Valentine’s!!!!
Today is the day and Prep work at is at 127.432 mph.
We’re extremely excited about this menu.
Thanks to the beautiful people of CoS, This event is SOLD OUT!!

SOLD OUT!!

We are happy to announce that both nights of our Vday pop up are officially SOLD OUT!!!
Thank you all very much for all the support throughout this years.

POP UP ALERT!!!!!!!
Valentine’s is just around the corner and we are hosting a special 2 night event to celebrate love.
Fry 14th and Sat 15th we are taking over part of the main floor at Avenue 19 and serving a love letter to the most exciting restaurant in the city.
Dinner will be serenaded by “Guitar virtuoso” Vincent Chavez
We have limited space and dinner will be reservation only!
Secure your spot by calling us through our social platforms or by sending a message.
We hope to see you there!!

Woke up inspired and my good knives needed some action and attention.
Still working on new dishes and always planning menus. That soup would be perfection on a Valentine’s dinner (cream of roasted corn, roasted poblano and corn, crab meat and finished with just a touch of truffle oil) it was INEFABLE.
The other one is just crab cakes 😂

Traditional Mexican food for the win tonight.
Mezcal, Albóndigas , fresh made tortillas and molcajete.
1st winter storm 0 - ME 1

What do I do on my days off??
I COOK!!
I really wanted to go back to the roots tonight and I used some of the ancient techniques we learned from our Mamas and tias and Abuelas.

Pictured is a salsa de molcajete.
I might just find a way to incorporate it into the next INEFABLE. 😉

Thank you very much it’s always such a blast to collaborate with you.