Nashville is a "hot chicken" town. Everyone knows it. You walk down Broadway and you’re tripping over neon signs and tourists waiting three hours for a piece of spicy poultry that’s going to ruin their morning. But if you drive about fifteen minutes south of that madness, tucked into a strip mall on Trousdale Drive, you find something real. No neon. No gimmicks. Just Back to Cuba Restaurant Nashville. It’s the kind of place that looks like absolutely nothing from the outside, which is exactly why it’s incredible.
The first time I walked in, I felt like I’d accidentally teleported to a side street in Havana or maybe a quiet corner of Hialeah. It’s small. It’s unassuming. The walls are covered in photos and memorabilia that feel personal, not curated by a corporate design team. Honestly, if you’re looking for a polished, "Instagrammable" brunch spot with avocado toast, keep driving. This isn't that. This is a family-run operation where the smell of garlic, oregano, and simmering black beans hits you the second you open the door.
The Sandwich That Defined a Neighborhood
Let's talk about the Cuban sandwich. People argue about these things like they’re discussing politics. Does it need salami? (That’s a Tampa thing). Should it be pressed until it’s a cracker? Back to Cuba Restaurant Nashville stays true to the classic Miami-style construction. We’re talking roasted pork—slow-cooked until it basically falls apart if you look at it too hard—layered with ham, Swiss cheese, pickles, and mustard.
But the bread is the secret.
If the bread is wrong, the sandwich is garbage. Authentic Cuban bread has this specific, papery crust that shatters when you bite it, leading into a soft, airy interior. They press it just enough to melt the cheese and marry the flavors without turning the whole thing into a brick. It’s balanced. It’s salty, tangy, and rich. You’ve probably had a "Cuban" at a gastropub downtown where they tried to get fancy with aioli or artisanal pickles. Stop doing that to yourself. Go to Trousdale.
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Beyond the Press: Real Deal Entrees
While the sandwiches get the glory, the platters are where the soul of the kitchen lives. If you haven't had Ropa Vieja, you haven't lived. The name translates to "old clothes," which sounds unappetizing until you see the shredded beef slow-simmered in a tomato-based sauce with bell peppers and onions. It’s savory, slightly sweet from the peppers, and remarkably comforting.
- The Sides Matter: In Cuban cuisine, the sides aren't afterthoughts. The black beans at Back to Cuba are thick and seasoned with a depth that suggests a very long time on the stove.
- Tostones vs. Maduros: You have to choose your fighter. Tostones are twice-fried green plantains—salty, starchy, and perfect for dipping in garlic sauce (mojo). Maduros are the sweet, ripe version. They get caramelized and tacky, almost like candy. Get both. Don't choose.
- Lechón Asado: This is the roast pork platter. It’s simple. It’s heavy on the garlic and citrus. It’s arguably the best protein on the menu.
The portions are massive. You will leave with a box. You will eat that box at 11:00 PM over the sink, and it will taste even better than it did at lunch. That’s the rule of Cuban leftovers.
Why This Place Survives the Nashville Boom
Nashville is changing faster than anyone can keep up with. High-rises are popping up like weeds, and long-standing local favorites are being priced out every week. Yet, Back to Cuba Restaurant Nashville remains a constant. Why? Because it’s authentic in a city that’s becoming increasingly performative.
The service isn't "hospitality group" polished. It’s genuine. Sometimes it’s a little slow because they’re busy and everything is being made to order. That’s fine. Lean into it. Order a Café Cubano—that tiny, jet-fuel shot of espresso whipped with sugar until it forms a "espumita" (foam)—and just wait. The world won't end if your sandwich takes twelve minutes instead of five.
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There’s a specific demographic that haunts this place. You’ll see construction workers in high-vis vests sitting next to healthcare executives from the nearby offices, all of them hovering over plates of Picadillo. It’s a Great Equalizer.
Making the Most of Your Visit
If you're planning to head over, there are a few things you should know so you don't look like a total amateur. First, the parking lot is tiny and shared with a few other businesses. It can be a bit of a nightmare during the noon rush. If you can go at 1:30 PM, do it.
Secondly, check the specials. While the standard menu is solid, they often have specific dishes depending on the day or what's fresh. If they have Arroz con Pollo, get it.
The Drink Situation
Skip the soda. You want a Materva (yerba mate soda) or a Jupiña (pineapple soda). If you want something creamy and traditional, ask for a Batido de Trigo. It’s a wheat milkshake. I know, it sounds weird. It tastes like the milk left over in a bowl of Sugar Smacks cereal, but better. It’s thick, sweet, and oddly refreshing against the savory saltiness of the pork.
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Dietary Reality Check
If you are vegan, I’m going to be honest with you: it’s tough here. Cuban food is built on a foundation of lard and pork fat. Even the beans often have meat in them for flavor. You can get some rice, salad, and maybe some yuca with mojo (cassava with garlic sauce), but this is a carnivore's paradise. If you're vegetarian, you can manage with the sides, but the heart of the menu is definitely the meat.
How to Get There and What to Expect
Back to Cuba is located at 3734 Trousdale Dr, Nashville, TN 37204.
It’s not a "night out" destination. It’s a lunch spot or a casual dinner spot. It’s the place you go when you’re tired of the pretension of the Gulch or the noise of East Nashville. It’s affordable. In a city where a burger and a beer can easily run you $30 before tip, you can still get a massive meal here without feeling like you need a second mortgage.
Actionable Steps for Your First Visit:
- Arrive Early or Late: Avoid the 12:00 PM to 1:00 PM window if you want a seat immediately.
- Order the Cuban Sandwich "All the Way": Don't try to customize it. Trust the process.
- Get the Garlic Sauce: Ask for extra mojo. Put it on your rice, your pork, and your fries.
- Finish with a Cortadito: It’s like a macchiato but better. It’ll give you the energy to survive the afternoon slump.
- Cash or Card: They take both, but having a little cash for a tip for the small staff is always a class move.
Nashville has a lot of "concepts." Back to Cuba isn't a concept. It’s a restaurant. It’s a family’s heritage served on a plastic plate. It’s exactly what the city needs more of. If you want to support a local business that actually puts the food first, this is the spot. Go there, eat too much, and appreciate the fact that places like this still exist in the 615.