Our Story

Honoring northern Mexico’s deep-rooted culinary traditions and the pioneers of direct-fire grilling, Executive Chef Oriol Mendivil brings this legacy to life through a menu of ingredient-forward dishes that balance authenticity with modern technique. Designed for sharing, each dish evokes the warmth of gathering around the table, from expertly grilled meats and fresh seafood to signature tacos and regional specialties.

In the brand’s signature philosophy of “el servicio más chingón,” Cuerno reflects a deep commitment to delivering warm, attentive service that reflects the generous and celebratory nature of Mexican hospitality. From heartfelt welcomes to meticulous attention to detail, every element of the guest experience is designed to make people feel at home.

Our Team

Chef Oriol Mendívil

Oriol Mendívil

Executive Chef

Chef at Cuerno New York, Mexican steakhouse in Manhattan.

Hugo Orozco

Chef de Cuisine

Beverage Director at Cuerno New York in Manhattan.

Ernesto Coronado

Beverage Director

Private Dining Director at Cuerno New York restaurant in Manhattan.

Yasmin Lageyre

Director of Private Dining

Director of operations at Cuerno New York restaurant in Manhattan.

Mariela Avello

Director of Operations

 “This opening represents the heart of who we are and where we come from. It’s a tribute to our roots, our culture, and the flavors we grew up with, and it gives us the opportunity to share the true spirit of Mexican hospitality with the world.”
–  Alberto Martínez, Co-founder

Team at Cuerno New York restaurant in Manhattan.

 “This opening represents the heart of who we are and where we come from. It’s a tribute to our roots, our culture, and the flavors we grew up with, and it gives us the opportunity to share the true spirit of Mexican hospitality with the world.”

–  Alberto Martínez,
Co-founder

RESERVATIONS