Cuerno New York

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Cuerno New York

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Mexican Steakhouse
Born through fire, rooted in family recipes

09/20/2026

Pulpo a las Brasas: We start with Spanish octopus, sourced from the Atlantic coast, scored three times by hand, a traditional technique that coaxes out the perfect tenderness. Once portioned, it meets the Josper over high heat, where fire gives it that northern Mexican character: smoky, charred at the edges, alive with flavor. We finish it with our red adobo, then return it briefly to the flame, letting the sauce caramelize and settle into every bite. Served with heirloom potatoes and chipotle salsa.

09/14/2026

Keeping the celebrations going all through mes patrio, from New York to Mexico.

Our go-to: the Suerito, a Northern Mexico classic. Sparkling mineral water, fresh-squeezed lime, Colima sea-salt rim. Perfect for the party, or your everyday order.

09/09/2026

Some things don’t need instructions, they are intuitive.

But in case you need a little help on how to taquear!

09/04/2026

September is a time to celebrate our culture, and we’re honoring the ingredients that shape every Mexican table.

Before the fire comes preparation, and few ingredients carry more character than Flor de Sal from the salt flats of Colima. It’s the first, most delicate layer to form on the crystallization beds, hand-skimmed using techniques passed down through generations. Harvested only during April and May, it’s rare, mineral-rich, and full of the character of the land.

We source ours from Sal Real de Colima, artisans who’ve worked these salt flats for over 25 years.

Photos: Sal Real de Colima • Sal de mar sin flúor 100% artesanal

09/02/2026

DOBEL + CUERNO = PERFECT MATCH

Ace Paloma, made with Maestro Dobel Tequila, the Official Tequila of the US Open. On key match days, order one and take home a limited-edition US Open glass.

Only 100 available until September 13th.

See you before or after the match! 🎾

08/28/2026

We are very proud to receive the W**e Spectator Award of Excellence, a recognition for w**e lists with a curated selection of quality producers, in step with the menu in both price and style.

That’s the philosophy behind every bottle we pour. Alongside classics from Bordeaux, Burgundy, Ch*****ne, Napa, Italy and Spain, we’re honored to hold one of New York’s most extensive selections of Mexican w**e: 38 labels celebrating the richness
of our w**emaking regions.

Our goal has always been to give Mexican w**e the place it deserves at the international table.

This one’s for everyone who’s shared a glass with us. 🍷

08/24/2026

Whole branzino grilled over live fire finished with two traditional Mexican adobos: a deep, smoky red adobo made with dried chiles and spices, and a bright green adobo rooted in fresh chiles, herbs, and citrus.

Served whole with warm tortillas and beans.

08/14/2026

Chef Oriol walks us through one of Cuerno’s signatures: our Rib Eye con Tuétano.

Prime beef grilled with sea salt from Colima, Mexico, Northern-style mojo, and smoke from the fire, then finished with roasted bone marrow, our version of butter for the perfect steak.

08/07/2026

Some of the best meals in Northern Mexico happen standing on a street corner…our Tacos Callejeros remind us of that, fresh corn tortillas, premium cuts from our butcher, onion, cilantro, and salsa verde spooned generously over the top, —enough to probably drip down your wrist!

Address

1271 Avenue Of Americas, Time & Life Building Rockefeller
New York, NY
10020

Website

http://cuernony.com/

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