Clase Código took over the former Oakview Mall Applebee’s at 3350 South 143rd Plaza, transforming it into a modern Mexican kitchen built around flavor, consistency and hospitality.
It’s only been operating for a few weeks, yet it opened with a high Google rating and has held a steady 4.9 stars. The building might have the same Applebee’s structure, but the subtle exterior changes – white paint, black trim and understated-yet-elegant design – make it anything but. It looks like its own thing, which is exactly what they’re aiming for.
Part of that comes from director of operations Rudy Núñez, who has spent his life inside restaurants. He grew up in kitchens alongside his father in Cambria, Calif., learning fundamental skills at an early age before working his way through the industry ranks. He’s gone from dishwasher to line cook, bartender and general manager. It’s a career that’s taken him from Colorado to North Dakota when he was invited to help launch Clase Código.
Tableside Guacamole
Photo by Jennifer Corey
The restaurant is backed by investor Juan Perez, a longtime restaurateur with successful operations in Fargo, N.D. and other parts of the country. Perez partnered with his good friend from Jalisco, Mexico, Alejandro Jaime, who serves as the Clase Código general manager. Manning the kitchen is chef Francisco who everyone just calls “Poncho.” He oversees the food program and is primed to grow with the restaurant as it looks toward eventual expansion.
Núñez said the goal was to turn a common expectation of Mexican restaurants around. “A couple decades ago, Mexican restaurants were known for big portions and good flavor,” Núñez said. “Nowadays, it’s big portions, less flavor. We’re the opposite.”
Clase Código Interior
Photo by Jennifer Corey
Cocktails spring from the same line of thought: fresh-squeezed juices and pre-batched efficiency that rely on a stringent focus on quality ingredients without shortcuts or compromise.
The menu is rooted in Mexican cuisine, yet the team intends to be careful not to fall into routine or rigid definitions of authenticity. Their focus is flavor. It’s an approach that acknowledges Mexican traditions while still adapting to where the restaurant resides and the people it serves.
Chips salsa and Código sauce
Photo by Jennifer Corey
The meal starts with fresh chips, salsa and Código sauce made from scratch with mayonnaise, peppers, jalapeños and a few top-secret ingredients. The salsa is fresh, bursting with tomato and peppers, and boldly seasoned. The Código sauce is a chef-driven creation. It’s gently sweet and tangy with a tinge of heat—creamy and simply delicious. The chips arrive warm and fresh, delicious on their own, making them more than just a dip delivery system.
Guacamole and Chips
Photo by Jennifer Corey
Table-side guacamole is made fresh from a cart stocked with everything needed for good guac. Fresh onions, lime, cilantro and tomatoes anchor the mix. Guac almost always tastes better when it’s made in front of you. This mixture leaned into the lime a bit, which elevated it with its citrusy tanginess. There’s such vibrancy here, it rivals some of the best we’ve had in Mexico—bright, balanced and unapologetically fresh.
Queso Fundido
Photo by Jennifer Corey
Queso Fundido combines homemade chorizo, Chihuahua cheese and a blend of spices. The pork is tender and plentiful, the sauce is savory and the Chihuahua cheese perfectly melted. It arrives sizzling and bubbling. It’s an excellent, meaty, hearty dip.
Pineapple Jalapeño Margarita
Photo by Jennifer Corey
The pineapple jalapeño margarita is made with Altos tequila, pineapple, jalapeño and lime. It has a delightful heat from the jalapeño with the tart tangy sweetness of the pineapple. It lands squarely between sweet and spicy. Dangerously delicious, it’s easy to forget there’s tequila in the glass.
Raspberry Sparkle Margarita
Photo by Jennifer Corey
The raspberry sparkle is a margarita with Altos tequila, raspberries, lime and prosecco. The raspberry is refreshing, slightly sweet and not overpowering. The prosecco brings a gentle boozy note on the finish. Altogether, it’s a refreshing cocktail—not too sweet, but just so.
Piña colada
Photo by Jennifer Corey
The piña colada is Bacardi rum, coconut and pineapple. At once, there’s a welcome burst of pineapple. The coconut makes its presence known, something I always look for in a colada. The rum comes through pleasantly on the finish. Jennifer ordered this one, and I couldn’t stop stealing sips.
Old Fashioned
Photo by Jennifer Corey
The old fashioned is typically made with Buffalo Trace. They were out, so they substituted Woodford Reserve—a more than adequate option. This version expertly balances the bitter with the sweet, letting the booze warm your palate on the finish. It’s thick and rich – a very well-made old fashioned.
Piña Bowl
Photo by Jennifer Corey
The Piña Bowl is chicken steak, shrimp, pineapple, onions, peppers, queso, rice and tortillas. The meats are tender and juicy. The vegetables were well-cooked and integrated seamlessly into the dish. The pineapple gives a tart sweetness to balance the savory. Served in a carved-out pineapple, it’s as pleasant to eat as it is to view.
Steak Sonora
Photo by Jennifer Corey
The Steak Sonora is ribeye steak, shrimp, mushrooms, onions, peppers, queso, rice, beans and tortillas. I requested the ribeye medium rare. Given its thin cut, I can’t officially say it arrived medium rare, but it was incredibly tender and flavorful. The shrimp were cooked just right, plump and juicy. The vegetables were a thoughtful accompaniment, and the heartiness of the mushrooms elevated the beef. The beans went beyond a traditional refried bean, which can easily have a gummy texture. Not so here, they could stand alone as a chip dip, but paired well with the entire medley.
Both entrees were served with rice. When I took a bite, I turned to Jennifer in pleasant surprise and said, “Oh, what’s going on with this rice?” She nodded in agreement. It carries an incredible, savory flavor, salted just right. I’d easily eat a bowl of it by itself.
The Mexican crème brûlée is so popular, they were out by the time we ordered. It was described as similar to a flan. Given everything else on the menu—and the fact that we were full—we’ll absolutely be back to try it.
Expansion is already in the works, though Núñez says the team is being intentionally patient. They plan to give Omaha’s first location a good year or two to fully mature and prove the concept before moving ahead with new plans in Omaha or nearby markets. So far, the early response suggests the concept is working. It’s a humble approach, but Núñez said their group is competitive.
Bringing the Margarita
Photo by Jennifer Corey
“We don’t want to consider ourselves the best authentic, best Mexican,” Núñez said. “We want to consider ourselves the best restaurant.”
The team also recognizes Omaha as a representation of opportunity and responsibility. They aim to earn their place among the established Mexican cuisine here by staying disciplined, hungry and focused on the guest experience.
“If Omaha gives us a try,” Núñez said, “I think we can grow.”
This is a sentiment that reflects confidence and humility. They know they need to earn respect and intend to do it with friendly service and great food. They might be new to Omaha’s culinary scene, but that restraint shows maturity—a place that wants to get to know Omaha better and for Omaha to get to know them.
Think of their tableside guacamole as their greeting and get to know them as you explore their menu. Don’t be surprised if their parking remains scarce, but rest assured it’s well worth the wait.
