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Enrique Tomás

Enrique Tomás



Like a unicorn, jamón ibérico de bellota, the indigenous cured ham of Spain, has achieved mythic status. It comes from a black-hoofed breed that feasts on acorns, the dry-cured meat fragrant and nutty, the fat of exceptionally luxurious quality. SMU alum Ricardo Sieveking’s family first brought Jamón Ibérico to Mexico, opening five outposts of Enrique Tomás, a Spanish-based restaurant and premium ham purveyor with more than 100 locations around the world. This winter, the family brought the first U.S. location to Dallas.

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