From Jabugo to New Orleans

On May 28, New Orleans hosted the North America’s 50 Best Restaurants 2026 gala, one of the most influential gatherings in international haute cuisine. In this setting of the highest excellence, Cinco Jotas once again made its presence felt, bringing the essence of acorn-fed Ibérico ham closer to chefs, experts, and industry leaders from around the world.

 

Led byAnaviana Barrios @the.eatgirl, our host delighted guests by asking about their favorite pairings with Cinco Jotas, showcasing its versatility and uniqueness. From caviar to olives with chips, the product proved it pairs perfectly with a wide range of flavors. Renowned chefs such as Aitor Zabala (Somni, 3 Michelin stars), Eric Ripert (Le Bernardin NY, 3 Michelin stars), and Gabriel Kreuther (2 Michelin stars) enjoyed freshly sliced ham on the spot.

Congratulations to all the award winners, and special recognition to@smythchicago, named Best Restaurant in North America 2026, for its contemporary cuisine that celebrates ingredients and precision.

Through its presence at key events like this, Cinco Jotas reaffirms its role as an ambassador of Spanish haute cuisine,bringing its flavor from Jabugo to the most demanding tables around the world.

Discover more on our Instagram @Cincojotas