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Enrique Tomás will open this fall on Henderson Avenue
Spain-based Enrique Tomás, a worldwide powerhouse in the elite Jamón Ibérico scene, will debut its first stateside outpost in Dallas this fall.
The site, currently under way at 2822 Henderson Avenue, is shooting for a fall opening inside the space that housed failed Tex-Mex restaurant Mesero.
Along with selling its star cured meat to-go, diners can stay for tapas, wine, and cocktails. Jamón Ibérico is Spain’s highest-quality cured ham, a nutty delicacy made from Iberian pigsThe Iberian pig is an animal of the porcine breed, the name ....
While most of Enrique Tomás’s 100 shops are scattered across its home country, there’s other locations in London, Paris, Rome, and Mexico City.
Dallas was picked as its first U.S. market due to “strong ties to Spain and its community of food lovers with exquisite palates,” according to a statement from managing partner Ricardo Sieveking. Local businessman and SMU alumni Ricardo Sieveking is spearheading the inaugural U.S. location.
Enrique Tomás uses a triple selection process for its ham, employing artisans to follow each Jamón pigThe pig is a wonderful animal that is part of the famous Med... from the field to curingWhen we talk about curing in gastronomy we are talking about... to “secaderoThe dryer according to the dictionary is the place to dry fo...” (or cellarThe cellar where the ham is stored is a specially designed a... More). “Think of the secadero for the Jamón like a cellar for your wine,” says Sieveking.
Dallas’s location will follow Spanish traditionIberian ham (jamón ibérico) is a culinary tradition in Spa... More of putting its Jamón leg front and center on display, selling the cured pig in slicesIn the premises of Enrique Tomás when someone says the word..., by boneless pieces, or in whole legs. Cheeses and wines that pair best will also be present.
Enrique Tomás is named after its founder, a Jamón expert and author who opened the first location nearly 40 years ago in market stall in Badalona, Spain.
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