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    Mar-Y-Sol Restaurant

    3.2 (28 reviews)
    ModerateLatin American
    Open 10:00 am - 10:00 pm

    Mar-Y-Sol Restaurant Photos

    MAR-Y-SOL RESTAURANT ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Good for groups
    Good for kids

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    seafood soup
    Esmee J.

    I've been going here since I was a little girl. It's always my family's go-to restaurant when in Raleigh. Their food is delicious- especially their pupusas and carne asada. Last time we were there, my husband got a seafood soup and it was amazing as well. Staff are friendly but their music is played through YouTube on a TV and it has ads and it will suddenly be silent because it needs them to click on "continue watching."

    Clifton C.

    My wife and I ate here tonight. We have been looking for flavors that were similar to those we had experienced while in Panama. Wonderful food ! Absolutely will be going back!

    Pupusas
    Kim W.

    Ahhhmazing pupusas! And the cerviche is fresh and delicious. You won't be disappointed. Freddie will take good care of you.

    Mondongo Salvadorian style
    Daniel S.

    Originally, I planned to visit a bakery during the early afternoon hours. Since it would also be close to lunchtime, I could justify having lunch first! Ahhh, rationalization. I took a last minute glance at Yelp to find nearby places and scrolled a list of Chinese, Italian, Vietnamese, burgers, KFC, etc...no. The name Mar y Sol stood out but there was no information. I discovered it serves Salvadorian and Mexican food. Having enjoyed Salvadorian food in the past, this decision became very easy. They're located in, of course, a strip mall with businesses targeted towards the Latin population. Even though I arrived after lunch hour, the restaurant still had a few patrons. I walked in and the waitress greeted me. The World cup games were on the two large flat screen TVs (clearly audible but not intrusively loud), A hodgepodge of Salvadorian and Mexican décor, combined with a hunting lodge theme, generic landscape paintings, and red checkerboard tablecloths completed the look. These were positive signals that I might be in for some authentic food. I was here for the soup and went directly to the large menu's soup section. There it was, the magic word: Mondongo. The waitress returned with a basket of chips with salsa and was surprised to learn I was ready to order. With the soup, I asked for maracuya (passion fruit juice). My juice arrived along with warm Salvadorian style tortillas meant to accompany the soup. I was very pleased with the soup's presentation and aroma plus it was piping hot. I have not had Mondongo prepared Salvadorian style. It was topped with fresh chopped cilantro, had several large strips of cabbage, and a small piece of yellow corn. The broth was a brick red color with a consistency that coated the spoon. I tasted the broth first and my mouth was filled with a lot of information: tomatoes, chilies, onion, cilantro, garlic, salt and I'm sure much more. It was slightly spicy but I'm a coward when it comes to the Scoville scale. You do know Mondongo is tripe soup? I stirred the soup to reveal the real treasures: chunks of yucca ( cassava ) large pieces of beef bones, and tender pieces of flavorful beef tripe. It only gets tender and flavorful from hours of cooking. The more soup I had, the more the flavors came forth and I discovered that the spiciness was now rather enjoyable. I forgot to squeeze the fresh lime into the soup but did eat the tortillas. I could best describe these as soft, warm, unleavened cornbread and were perfect to sop up some of the broth. I observed the food other diners received. The portions were generous and looked enticing. They serve Salvadorian appetizers, seafood, grilled steaks, chicken, quail, Tex Mex and Mexican food. I might mention that the service was very good. For $10 with tax, I had a purely serendipitous and most enjoyable lunch.

    Fried chicken.

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    1 year ago

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    7 years ago

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    16 years ago

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    6 years ago

    Food is delicious. Staff her are very friendly. Take out portions are really good and they give you salsas and side items complimentary.

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    9 years ago

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    13 years ago

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    13 years ago

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    7 years ago

    OMG consistently the best Papusas everrrr not mention great customer service!!!! You will not be disappointed!

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    8 years ago

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    11 years ago

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    10 years ago

    Good food but i called in and they said the food would take 15 min and it ended up taking 50 min

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    Cuya

    Cuya

    4.5
    (28 reviews)
    5.2 mi

    I've driven past Cuya Cafe more times than I can count, and now I'm wondering why it took me so…read morelong to go inside. The vibe? 10/10. The drinks? 10/10. The food? Unlike anything I've had before. And somehow they managed to be stylish, delicious, AND fast. The only thing that took some time was us deciding what to order because there were so many amazing things on the menu! Raleigh, add this one to your list immediately & honestly...this may be the best fried chicken in Raleigh! CUYA Cafe

    This place was absolutely amazing. All I can say is, we made a lot of happy noises while eating,…read moreand there were plenty of "oh my God" moments at the table. From the staff to the manager to the food, everything was on point. The food truly speaks for itself. They serve small plates, which we love because it gives you the chance to try different things and experience a variety of flavors. We started with the fried pork belly on tostones. It was perfectly seasoned, topped with avocado, and every bite just melted in your mouth. Next, we had the tamarind sticky ribs with a tamarind mango barbecue sauce. This was a perfect example of how simplicity can create complex flavors. The ribs were cooked just right -- not completely falling off the bone, but tender enough that when you bit into them, the meat pulled apart so easily. They were juicy, full of flavor, and had just the right touch of spice from the chili flakes. Then we moved on to the mini arepas, and oh my God. They had slow-cooked pork, guava barbecue sauce, and fried papas on top. The arepa itself was crispy on the outside, warm and fluffy on the inside. The savory pork paired with the sweetness of the guava barbecue sauce was incredible, and the crunch from the fried papas took it to another level. Now, I have a bit of a sweet tooth, but my wife does not. I wanted dessert, and we were leaning toward the tres leches, but our waitress highly recommended the bread pudding. I am not usually a fan of bread pudding at all, but her recommendations had been on point all night, so I decided to trust her. I am so glad we did. They take a Mexican bolillo, soak it overnight in tres leches, then pan-sear it to create this crispy caramelized outside while keeping the inside warm, soft, and sweet. It is topped with crema and toasted coconut, then they pour warm guava syrup over it and serve it with a scoop of coconut sorbet. The layers of flavor in that dessert were unreal. Honestly, it may have been the best dessert we have ever had. And remember, my wife is not big on sweets -- she usually only takes one bite of dessert, but this time she tried to eat over half of it. Lol. I highly recommend this place. The food, the service, the drinks, and the atmosphere were all amazing. And after dinner, you can even head upstairs to work off the food with salsa lessons and a dance club. This is definitely a spot worth checking out! Este lugar fue absolutamente increíble. Lo único que puedo decir es que hicimos muchos sonidos de felicidad mientras comíamos, y hubo muchos momentos de "¡Dios mío!" en la mesa. Desde el personal, hasta el gerente, hasta la comida, todo estuvo excelente. La comida realmente habla por sí sola. Sirven platos pequeños, algo que nos encanta porque te da la oportunidad de probar diferentes cosas y experimentar una variedad de sabores. Comenzamos con el pork belly frito sobre tostones. Estaba perfectamente sazonado, cubierto con aguacate, y cada bocado simplemente se derretía en la boca. Después probamos las costillitas pegajosas de tamarindo con una salsa barbecue de tamarindo y mango. Este plato fue un ejemplo perfecto de cómo la simplicidad puede crear sabores complejos. Las costillas estaban cocinadas en su punto: no se caían completamente del hueso, pero estaban tan tiernas que al morderlas, la carne se desprendía fácilmente. Estaban jugosas, llenas de sabor y con el toque perfecto de picante gracias a las hojuelas de chile. Luego pasamos a las mini arepas, y ¡Dios mío! Tenían cerdo cocinado lentamente, salsa barbecue de guayaba y papitas fritas encima. La arepa estaba crujiente por fuera, calientita y esponjosa por dentro. El sabor salado del cerdo combinado con la dulzura de la salsa barbecue de guayaba fue increíble, y el crujiente de las papitas fritas lo llevó a otro nivel. Ahora, a mí me gustan mucho los dulces, pero a mi esposa no tanto. Yo quería pedir postre, y estábamos pensando en el tres leches, pero nuestra mesera nos recomendó mucho el budín de pan. Normalmente no soy fanático del budín de pan, pero sus recomendaciones habían sido excelentes toda la noche, así que decidí confiar en ella. Me alegra muchísimo haberlo hecho. Toman un bolillo mexicano, lo remojan durante la noche en tres leches y luego lo sellan en sartén para crear una capa exterior crujiente y caramelizada, mientras que el interior se mantiene calientito, suave y dulce. Lo sirven con crema y coco tostado, luego le vierten encima un jarabe tibio de guayaba y lo acompañan con una bola de sorbete de coco. Las capas de sabor en ese postre fueron irreales. Honestamente, puede que haya sido el mejor postre que hemos probado en nuestra vida. Y recuerden, mi esposa no es muy amante de los dulces; normalmente solo prueba un bocado del postre, pero esta vez intentó comerse más de la mitad. Jajaja.

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    Cuya
    Très lèche
    Très lèche
    Seasonal cocktail

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    Seasonal cocktail

    Mar-Y-Sol Restaurant - latin - Updated July 2026

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