Mar y Sol
5-Course Pan-Latin Pleasures Tasting Event
Opened in July of 2024, this Latin-themed eatery on McKinney Ave hopped right onto Paper City Magazine’s List of “5 Hottest Dallas Restaurants,” as well as Dallas News’ “Hit List.” It's no wonder either. Mar Y Sol’s menu focuses on the cuisines of South American countries such as Argentina, Brazil, and Peru, with crudo, ceviches, and meats cooked in the open-fire cooking method, using wood and charcoal to imbue meats with distinct flavors. Here, diners find dishes like street tacos in beef, shrimp, and fish variations, mushroom empanadas, charred octopus, smoked chicken and potato croquettas, fire-roasted cauliflower, and wood-grilled steak, branzino, and prawns. Leave room too for desserts like churros with abuelita hot chocolate and piña colada creme brûlée. It’s all served up in an intoxicating setting that Paper City likens to a “Tulum-like escape [with] hand-sculpted pottery, neutral-toned stones, and lush plants…many guests were taking advantage of the Instagram moment at the entrance.” We can’t wait!
About the Host:
Christian Edward Bustamante
Executive Chef
Chef Christian Bustamante grew up watching celebrated Chefs Julia Child, Jacques Pépin, Jacques Torres and Rick Bayless on PBS before enrolling himself at The Art Institute in Santa Monica, CA. After honing his craft on the opening team for BESO, a Todd English & Eva Longoria restaurant, as well as the Wolfgang Puck Bar and Grill and FIG Restaurant he moved to Texas, where he now serves as Executive Chef at Mar y Sol.
The Lineup
All courses will be individually plated. This menu will be Fish Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Scallop Tiradito
mango, chamoy, mint
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Charred Prawn
macha coconut curry, chili oil, crispy calamari, shiso
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Cochinita
suckling pig, platano macho
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Beef Filet, Mar y Sol Style
charred maitake mushroom, shishito pepper, nikkei sweet soy
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Maracuyá
white cake, pineapple & coconut sorbet, tajin meringue, finger lime
Mar y Sol
4511 McKinney Ave
Dallas, TX 75205
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Mar y Sol will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Scallop in Course 1, Shrimp and Squid in Course 2, Pork in Course 3 and Beef in Course 4. Substitutions will be provided.
- Pescatarians: There is Pork in Course 3 and Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided - Shellfish: There is Scallop in Course 1 and Shrimp and Squid in Course 2. Substitutions will be provided.
- Fish: This menu is fish-free.
- Eggs: There are Eggs in Course 5. Substitutions will be provided.
- Peanuts: There are Peanuts in Course 2. Substitutions will be provided.
- Tree Nuts: There is Cashew and Coconut in Course 2 and Coconut in Course 5. Substitutions will not be provided.
- Alliums: There is Scallion (Cooked), Garlic (Cooked) and Onion (Cooked) in Course 3. Substitutions will be provided.
- Mushrooms: There is Maitake (Hen of the Woods) in Course 4. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
