This location has closed.
loading
Enrique Tomás

Enrique Tomás

Category:

Profile

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.

Let this restaurant know you found them on D Magazine's Online Directories.