Jamón plates and bocadillos sit right in Terminal B post-security
Figure on spending $$ for a proper Spanish ham stop at Enrique Tomas in SJU’s Terminal B. This stand sits airside near the main B gates, so it works for JetBlue, Spirit, and other departures from this pier. Rating hovers around 4 stars, which tracks with the food quality if you don’t flinch at Iberico prices.
The draw is the jamón: Iberico plates, mixed ham and cheese boards, and simple bocadillo sandwiches built on crusty bread. One Google reviewer called the Iberico plate “excellent,” and photos show generous sliced ham with manchego-style cheese. Expect a glass of wine or a beer to run you roughly bar-pricing, with platters landing squarely in the “airport splurge” range.
Seating is limited to a few stools and nearby shared tables, so during a bank of departures from B you might be standing with your plate. Service slows when they’re slicing jamón to order, which is the point of coming here, so don’t roll up 15 minutes before your boarding time and expect a relaxed snack. Give it 25–30 minutes if you want a platter and a drink.
Regulars treat Enrique Tomas as a pre-flight treat: one jamón and cheese platter for two, plus a glass of Rioja or a beer each. Others grab packaged cured meats from the display for the plane or to bring home, which travels better than a mayo-heavy sandwich. If you’re price-sensitive, stick to a single bocadillo instead of the top-tier Iberico plate.
Tip: order first, then hunt for seats; if the stools are taken, carry your plate 20–30 yards down the concourse where there’s usually an open table near other Terminal B food spots.