Oct. 17, 2025—To the high school counselor who said, “Dress for the job you want,” thank you.
Because here I am, dressed for a mess, because the job I want is eating the drippy, saucy, melty and cheesy quesabirria burrito at Aquino’s Birrieria & Brunch in Pacific Grove.
This atypical take on the trendy-turned-mainstream quesabirria taco—the pan-fried and Tiijuana-born cross between a quesadilla and a stewed beef taco, served with (and dipped in) the broth the beef was cooked in—is the first I’ve spotted in the wild.
That uniqueness keeps with the theme at Aquino’s.
This place, which hides in the corner of a P.G.-style strip mall in true Found Treasure fashion, has to be the only restaurant on the continent that can claim Chinese decor left over from a past life, artisan Tejano hats and customized mugs for sale, and a wall-mounted jukebox you can operate with your phone.
Aquino’s launched it in 2020, with Macario and Paulina Aquino cheffing and baking in the kitchen, respectively, and their son Gustavo directing operations.
Lisa Diaz, Gustavo’s partner, runs the counter service with a smile and insight, and digs how the uncommon fare brings in a range of customers, including a roster of regulars and plenty of blue-collar workers hungry for values.
“I enjoy the people who come in here—there’s a good amount of variety—and getting their reactions,” she says. “It’s different—’You have Hot Cheetos in a burrito?’—and definitely not regular food-ish.”
On my visit, she notes the chile verde burrito might be the most underappreciated item on the menu (she goes al pastor for the meat with the verde).
She adds the major payload white chocolate chip cookies are worth the $6 investment.
Other items that leap out from an expansive menu include “homestyle” tortas, specialty carne asada fries, “El Jefe” birria burger, churro waffles and salsa roja chilaquiles.
Then there are the brunch items that honor the shout-out in the name, including Oaxaca omelets, apple pie French toast, tres leches pancakes, and chicken and waffles.
When Diaz says the quesabirria burrito might be the item best suited to win a food contest, that was all I needed to hear.
(Some fellow Found Treasure hunters may recall my joy at discovering El Barrio food truck’s birria grilled cheese.)
Other coaching might be helpful, like making sure you get the guac to make it even messier, and fire up the jukebox with your favorite banger.
But it’s also unneccessary.
The best play is to focus on riding the birria consommé river splashing from your burrito into your mouth, onto your chin and down your sleeve.
Wait, am I a guidance counselor?
More at aquinosbirrieria.com.
About the author
Mark C. Anderson, EMB's managing editor and "Found Treasures" columnist, welcomes responsible and irresponsible feedback. Correspond via mark@ediblemontereybay.com.
