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. The two-story bodega-restaurant on Henderson serves tapas, jamón-laced plates, and wine, and it is your avenue for whole legs. If you indulge in a whole leg—the jamón (back leg) or paleta (front leg)—for a party, they’ll send one of their handful of cortadors, expert carvers.