Southside MAB left me inspired as an artist who seamlessly blends depth with authenticity. He creates music that resonates, experiments with exciting new sounds, shares heartfelt stories, and enjoys delicious food. I recently caught up with Southside about his music, dreams, and favorite foods. Cuban paramillo steak, served with black beans, fluffy white rice, and ripe plantains that capture the essence of vibrant, classic Cuban home cooking, felt like the perfect pairing for this feature. Check out the recipe below!
His musical journey was filled with countless inspiring moments that ignited his passion. Although Southside didn’t spend much time with his father’s family, music was always a constant presence in his life. His love for music blossomed during fun car rides with his mom, with the windows rolled down and the upbeat sounds of 1980s and 1990s house music filling the air. Picture the smooth grooves of Michael Jackson, the playful rhymes of Slick Rick, the vibrant beats of Slum Village, and the iconic lyrics of Biggie. This era truly shaped his early musical journey and taste. As a kid, Southside felt he had something to say. He jumped into talent shows in elementary school and tried out for acting gigs in middle and high school. Although sports dominated at his school, he played basketball, but his real passion was creativity. He experimented with keys and drums, but writing was his true calling. He drew inspiration from artists he admired, remixed their beats, and developed his distinctive voice. For him, songwriting was therapy, reflection, and storytelling combined.
Southside draws inspiration from a diverse range of artists like Mac Miller, early Drake, Kendrick, J. Cole, and Slum Village, weaving their influences into his unique sound. Slick Rick also leaves a notable mark on his music. Expanding his horizons, pop legends like the Pet Shop Boys, Teena Marie, and Whitney Houston also heavily influenced his musical style and performance energy. One of his all-time favorites is “Square Biz” by Teena Marie, perfectly encapsulates his vibe. He has deep roots in house music, thanks to his mom’s playlists. Although he might not remember all the song titles, the vibrant energy and grooves from those tracks truly resonate with him. His current sound is a blend of that foundation with hip-hop, featuring compelling storytelling rap while exploring various styles. Look out for an upcoming track later this Summer that fuses house and techno with a surprising drill beat drop, and another one with a lively pop vibe. He even has a slower, reflective piece coming up that plays with a different rhythmic pocket. For him, it’s all about movement—emotionally and sonically.
Recently, Southside MAB headlined the first-ever Hip-Hop/Rap show at The Office in East Nashville, a venue known for EDM and House music, marking a bold step as the city supports his movement. He has also headlined shows across Nashville, including The Vinyl Lounge, The 5 Spot, Skydeck on Broadway, Wilbourn Street, The Dive Motel, The Laundry Room in Murfreesboro, and various downtown house shows. Beyond Nashville, Southside MAB has performed in Denver, Atlanta, Columbus (GA), Orlando, New York, and Bowling Green (KY). When it comes to music releases, instead of hurrying to drop a whole album, he’s decided to share singles at just the right moment, creating a more special experience for listeners. His latest track, “From Nashville With Love,” dropped on May 2nd, followed by a house/techno tune due to drop in June, a moody rap piece in July, and a variety of exciting singles on the way. Southside loves to surprise his listeners; one song might hint at a “chill phase,” while the next one takes a completely different turn. This element of surprise is all part of his creative process; he prefers not to force everything into one package. With over 30 songs ready to go, he is focused on sharing music that truly reflects who he is.
Looking ahead to the next five years, Southside MAB sees himself as a leader in Nashville’s music scene, not just for his achievements, but for uplifting fellow artists as well. His goal is to be the kind of artist who travels the world, soaking in experiences and weaving those stories into his music, rather than pursuing fame for fame’s sake.
For Southside MAB, success would be someone stopping him in his hometown and saying, “Thank you for creating space for us.” That’s the impact he’s after. Music is just the medium. Connection is the mission.
Southside MAB aims for listeners to connect with his songs, inspiring them to believe that if he can rise from his beginnings, so can they. His music captures those intimate moments spent alone, as he navigates feelings and builds a personal sanctuary. If his songs can support someone through a challenging day or help them feel understood, then that’s what truly matters to him.
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When it comes to food, the only hard “no” on Southside MAB’s list? Peanut butter. It’s just not happening. But everything else? Game on.
Growing up immersed in the rich flavors of Cuban food shaped his love for cuisine. Even now, nothing brings Southside more comfort than a classic plate of white rice, black beans, and savory steak. And let’s not forget those crispy, salty plantains—they make the meal perfect. Sweet plantains are amazing too; he loves that delicious sweet-savory combination. Daily, burgers are his favorite, particularly a perfectly cooked bacon cheeseburger. He also loves chicken sandwiches—fried or grilled, as long as they have provolone and mayo on soft bread, he’s happy. No need for extra toppings—just solid seasoning and pure flavors. He maintains a balanced approach to snacks, choosing salted cashews and protein bars while keeping his health in mind. But if his sweet tooth kicks in? Milk chocolate with a caramel center is his sweet snack vibe.
When it comes to dessert, banana pudding reigns supreme. Blueberry cobbler, topped with vanilla ice cream and cookie crumbles, is another strong contender. Cheesecake—whether plain or drizzled with caramel—is always a winner. Plus, if you ever find yourself in Nashville, Southside recommends stopping by Mike’s Ice Cream on Broadway. And the banana pudding ice cream? “I’d sell my left arm for it,” he insists.
Whether you’re vibing to “From Nashville With Love” or running into him while he’s grabbing a chicken sandwich locally in the Nashville area, Southside MAB is building something meaningful. For this feature, I chose to make a traditional Cuban Palomilla Steak, aka as Steak and Onions, as a nod to his Cuban heritage. I paired it with white rice, flavorful Cuban-style black beans, and sweet plantains for a classic Cuban comfort dish that is simple, flavorful, and always hits the spot. Be sure to check out the recipe below!
Palomilla Steak with Rice, Black Beans & Plantains
Ingredients for the Palomilla Steak
• 1½ lbs thin-cut top sirloin or cube steak (aka bistec de palomilla)
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon cumin
• Juice of 2 limes
• ¼ cup olive oil
• 1 large onion, thinly sliced into rounds
• Fresh chopped cilantro for garnish
Ingredients for White Rice
• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon butter
• salt to taste
Ingredients for Cuban-Style Black Beans
• 1 can black beans (15 oz), undrained
• 2 cloves garlic, minced
• ¼ cup onion, finely chopped
• ¼ teaspoon oregano
• ¼ teaspoon cumin
• 1 bay leaf
• 1 tablespoon olive oil
• Salt & pepper to taste
Ingredients for the Sweet Plantains (Plátanos Maduros)
• 2 very ripe plantains (black-spotted peel)
• Oil for frying (vegetable or canola)
Directions
- In a bowl or ziplock bag, combine the steak with garlic, salt, pepper, cumin, lime juice, and 2 tablespoons of olive oil. Marinate for 2 hours.
- Rinse rice until the water runs clear.
- In a pot, combine rice, water, butter, and salt. Bring to a boil.
- Once boiling, cover, reduce to low, and cook for 15 minutes—fluff with a fork.
- In a saucepan, heat olive oil over medium. Sauté onion and garlic until fragrant.
- Add beans with liquid, cumin, oregano, bay leaf, salt, and pepper.
- Simmer on low for 15 minutes, until the sauce has thickened slightly.
- Sauté sliced onions in olive oil over medium heat until soft and golden. Remove and set aside.
- In the same pan, raise the heat to medium-high. Cook steak slices for about 3 minutes per side until browned.
- Return onions to the pan, toss with the steak, and let everything warm through.
- Peel and slice plantains diagonally into ½-inch pieces.
- Heat oil in a skillet over medium heat.
- Fry plantains for 3 minutes per side until golden brown.
- Remove and drain on paper towels.
- Plate the steak and onions with the white rice. Add black beans and sweet plantain slices. Drizzle with lime juice and garnish with cilantro. Serve and enjoy!
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