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Polanco · Mexico City
Cuerno
Charcoal, northern Mexican technique and USDA Prime aged 21 days, on Aristóteles in Polanco, one of four Cuerno steakhouses.
OpenNot yet visited · facts from 5 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Charcoal. Cuerno's menu says its carne asada is cooked over charcoal in the Norteño style, seasoned with sal de Colima, and that the tacos and the vegetables go over the same fire. The Polanco house is the Masaryk branch, at Aristóteles 124, one of four Cuerno restaurants: Mexico City, San Pedro Garza García, Zapopan and New York. Time Out México reviewed it in January 2026 and gave it four stars out of five, calling it a grill in Polanco with first-class meat. Food & Pleasure described it in 2018 as northern Mexican cooking with cuts among its specialties.
What to order
- Rib eye with salt (rib eye a la sal)
- Carne asada, USDA Prime aged 21 days
- Tenderloin tacos with bone marrow
Not published: breed, price, year opened.
01What to order
- Rib eye with salt (rib eye a la sal)Time Out's main-course pick in 2026. The review does not state the weight.
- Carne asada, USDA Prime aged 21 daysOn the menu, cooked over charcoal Norteño-style with sal de Colima.
- Tenderloin tacos with bone marrowNamed by Time Out among the mains.
- TomahawkA cut to share, per Food & Pleasure in 2018.
- ArracheraFood & Pleasure (2018) paired it with roasted garlic and a little butter.
- Roasted bone marrow with escamolesOne of the signature dishes of the tasting menu, with the Taco Richi and the salmon with esquites, per Time Out.
02The beef
Two grades are written down, and they do not match word for word. The Cuerno menu says USDA Prime, aged 21 days; it does not say whether the aging is dry. Time Out México calls the beef high choice prime and says only about 3% of cattle grade prime. The same review says the meat is never frozen. The house burger uses high choice rib eye, with a brioche bun, avocado and bacon. No source names breeds or feeding. The menu is shared by all four Cuerno branches, so it is not a Polanco-only list. The number: 21 days.
03The fire
Charcoal, per the menu. The carne asada is cooked over charcoal in the Norteño style; the tacos gloriosos are made over charcoal too, with tortillas pressed to order on the comal, and the organic vegetables are grilled over charcoal. The seafood is described as fresh and never frozen. The menu does not give the type of charcoal or the grill.
04The story
Steakpedia found no opening year or owners for Cuerno. The earliest press in the sources is Food & Pleasure in February 2018, which already placed it at Aristóteles 124 and described northern Mexican cooking. A Forbes México advertorial of July 2020 presented the house as northern Mexican cooking that unites strength and flavor with attention to the diner's well-being, and listed its sanitary measures: a sanitizing chamber at the door and QR menus. In January 2026 Time Out México reviewed it again. The wine list was chosen by Humberto Falcón, winemaker and co-founder of Mariatinto.
05The practical
Aristóteles 124, Polanco, Miguel Hidalgo; the nearest metro is Polanco, per Time Out, which rates the price $$$ without giving amounts. Book through OpenTable from the official website, checked on Oct. 29, 2026. No source consulted gives the opening hours. Order the rib eye.
- Address
- Aristóteles 124, Polanco IV Sección, Miguel Hidalgo, Mexico City
- Website
- cuerno.mx
- Directions
- Google Maps ↗
Does Cuerno cook over charcoal?
According to its menu, the carne asada and the tacos gloriosos are cooked over charcoal, in the Norteño style, and the organic vegetables are grilled over charcoal.
What beef does Cuerno serve?
Its menu says USDA Prime aged 21 days. Time Out México (January 2026) calls it high choice prime and says the meat is never frozen.
Where is Cuerno Masaryk?
Aristóteles 124, Polanco, Mexico City. Cuerno also has branches in San Pedro Garza García, Zapopan and New York.
What should you order at Cuerno?
Time Out México recommends the rib eye with salt and the tenderloin tacos with bone marrow; Food & Pleasure mentioned the tomahawk and arrachera in 2018.
06In Mexico City’s selections
07Sources
cuerno.mx · timeoutmexico.mx · cuerno.mx · foodandpleasure.com · forbes.com.mx
Last verified Oct. 29, 2026.
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