Since 1970, Tio Pepe has kept a finger on the pulse of Spain and Mexico’s latest fine dining trends. Instead of a fusion concept, the chefs at Tio Pepe prefer to perfect the intricacies of Spanish and Mexican fare and offer them side by side. The menu offers a rare opportunity to take part in a culinary conversation between two iconic cultures.
Entrecôte a la Parrilla
Chef Zamorra prepares this 10 oz cut of sirloin on the wood grill with a rub of garlic, extra virgin olive oil and sea salt and seasonal vegetable accompaniment.
A native of Tarragona, Spain, Executive Chef Jose Zamorra prepares his dishes with an eye for culinary authenticity, influenced by Spanish, French and Mexican cuisine.
Tio Pepe has crafted a weekend brunch menu that adapts its cuisine to New York’s most famous meal. Join us from 12-3 on Saturdays and Sundays as we pair our Torta de Pollo and poached salmon dishes with exquisite brunch cocktails.