Michael’s Grill & Taqueria sits tucked inside the Country Club Gate shopping center, a few blocks inland from Asilomar Beach. It’s a small, straightforward spot: step inside and the single dining room stretches out ahead, with a handful of tables, menu boards overhead, and a counter where everything gets ordered – dine-in or takeout, same spot. There’s no patio, just indoor seating, and the space fills up quickly around lunch, mostly with locals and a steady stream of takeout bags moving out the door.
The menu covers a lot for a place this size. Tacos come out with options like grilled shrimp or blackened chicken. Burritos arrive big and heavy, sometimes “wet” with sauce on top, and can be packed with shredded beef, charred potatoes, or more of that blackened chicken. Quesadillas show up loaded – the blackened shrimp version draws attention – and sides follow the same rotation: rice, black refried beans, guacamole, plus a basket of chips and salsa that lands on every table (and gets refilled without asking). There’s a blackened chicken sandwich as well, served with fries, along with a few salads and fajita plates, each with tortillas on the side. Horchata sits in the drink fridge next to the usual sodas.
Decor stays minimal – just menu boards, a few local signs, and the basics. It’s clean and bright, nothing fancy, and the pace stays quick: order at the counter, grab a seat, and food comes out when it’s ready. Most people finish up and head out, but a few linger, especially if they’re waiting on takeout.
Michael’s has been here for years, still run by the same family, and most of the recipes haven’t changed. Portions are generous, and everything’s made to order. The routine holds steady: chips and salsa hit the table first, orders get called out from the counter, and regulars know exactly what they’re coming in for. The setup is simple, but it works – just a straightforward taqueria with a few local twists, right in the middle of Pacific Grove.
Michael's Grill & Taqueria