Chef Fernando Trancoso is back! Excuse us for a minute while we celebrate.
Not that he was completely gone. Since closing Inefable downtown in 2024 (moment of silence), Trancoso rebooted his popular food truck concept, Tepex, at Avenue 19 food hall before starting a new food truck, Pin-Txi Wey, in fall 2025. After doing the local food truck circuit, Trancoso and Pin-Txi Wey have landed a permanent home at WestFax Brewing Company, and he’s rolling out a new menu.
“Pin-Txi Wey is not Tepex and it’s not Inefable but the baby they have in common: curious, playful and full of life and inspiration,” Trancoso says.
The name is pronounced “pinche way” and is sort of a play on Mexican slang. “Pin-Txi Wey has different meanings and uses,” Trancoso says. “If you ever worked in a kitchen with more than two Latinos, you’ll notice that they call each other that. It is also what you would call your close friends.”
The move provides a consistent base for Trancoso and enhances the experience that WestFax offers to guests.
“What excites us most is the level of quality and creativity Chef Fernando brings,” says Aaron Loveland, WestFax general manager. “His food has a strong following for a reason, and we think having a chef-driven concept on-site really elevates the experience. We’re excited for guests to have incredible food paired with fresh beer without having to leave the brewery.”
Trancoso says the move will give him an extra two hours a day “to work on prep and the creative department.”
Creativity has always been a hallmark of Trancoso’s cuisine, and he tells us he narrowed down a massive list of options to settle on about a dozen items for the Pin-Txi Wey menu.
“As usual we invested a great deal of time in the flavor development, technique and presentation,” he says. “And for this rendition we’ll be working with lots of fresh masa.”
Menu highlights that he calls out for us are:
• Patatas Bravas: Potato pave, spicy sofrito, garlic aioli
• Duck Flautas: Crispy rolled tortillas stuffed with duck confit and topped with salsa macha
• Sope de Tinga: Handmade masa boat topped with black beans and chicken tinga (roasted tomato, caramelized onion and chipotle)
• Lengua con Pipian: Braised beef tongue, green mole sauce
• “And of course… the classic Pork Belly al Pastor”
“One of the biggest things that drew us to Pin-Txi Wey was the quality,” Loveland says. “From the food itself to the way Fernando runs his business, there’s a high level of care and attention to detail that aligns with what we want guests to experience when they come here.”
WestFax sees it as part of the larger vision for their Westside brewery.
“We believe breweries today are about more than just beer — they’re about creating an overall experience,” Loveland says. “Partnering with Chef Fernando allows us to continue building WestFax Springs into a place where people come not just for a pint, but for the full atmosphere, food, events and community.”
Both Loveland and Trancoso say they are open to potential collaborative events and pairings.
“Having Chef Fernando on-site definitely opens the door to more intentional beer and food pairings,” Loveland says. “We’ve already started talking through concepts that complement bold flavors, patio season and some of the styles his food naturally pairs well with.”
“Absolutely! We are always thinking about our next multicourse dinner,” Trancoso adds.
Pin-Txi Wey’s regular service at WestFax Springs began June 4. The truck will be serving Tuesday through Sunday, closed Monday.
Follow updates at @pin_txi_wey and @westfaxsprings.
