Flan
Count the eggs, condensed milk, evaporated milk, vanilla, and sugar for the caramel.
YOUR FOOD. YOUR WAY.
Your Cuban kitchen.
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YOUR PLATE SO FAR
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MAINS · SIDES · YOUR FAMILY’S WAY
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Ingredients
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THE FULL FOOD LIBRARY
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All 92 foods and ingredients are here. Browse the photos or search in English or Spanish. Choose an item, then set your amount in the recipe or plate builder.
YOUR CUBAN PLATE
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Combine your favorite Cuban recipes, adjust portions, and see the macros for the entire plate.
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EVERY MEAL COUNTS
Your daily intake.
Breakfast, lunch, dinner, snacks, and drinks—together in one place.
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JUGOS · BATIDOS · REFRESCOS
What are you drinking?
Choose a canned or bottled drink, or build a homemade batido. Fruit, milk, condensed milk, sugar, and other additions all count.
Choose the brand, flavor, and container size. Regular, diet, and zero versions have different labels. Whole-container buttons add the drink to your plate; log the plate to count it toward daily intake. Use Change amount for half a can, half a bottle, or another amount. Homemade amounts are editable examples.
LOS DULCES DE CASA
The desserts you grew up with.
Choose a starting point. Enter your family’s ingredients, adjust the amounts, and see what each serving adds.
These are editable tracking examples. The numbers come from your ingredients and portions.
Requesón
Start with milk and sugar for leche cortada, or fresh requesón cheese and sugar.
Pudín de pan
Build the whole batch, including butter, raisins, and the sugar in both the pudding and caramel.
Torrejas
One long loaf of Cuban bread, 3 eggs, about 1 cup milk, and ¼ cup frying oil. Almíbar with 1½ cups water and 1 cup sugar, plus vanilla and lemon. Add your loaf’s weight and serving count.
Your family’s version
Photo to come
YOUR FAMILY’S RECIPEPhoto to come
Pan shoriao
Start with your own ingredients and amounts. Add the bread, sweetener, milk, or other ingredients you use.
Add every ingredient to the whole batch first. Then divide into equal servings or enter the finished dessert’s weight and the grams you serve.
YOUR RECIPE BOX
My saved recipes
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A few things that make the numbers more useful
Match the state. A raw meat label goes with the weight before cooking. A cooked entry goes with cooked weight. Add oil and sauce separately.
Count what you add. These totals assume you eat all the listed ingredients. Draining fat, discarding sauce, or leaving oil in the pan can lower what you actually eat. We don’t automatically subtract it.
Weigh the finished batch. Cooking changes water weight. Mix the recipe well, weigh the food without its container, and use that number for portions in grams. An uneven mix gives less precise portions.
Use your label. Brand examples and generic entries are estimates. Enter your own product label for a closer match. Calories stay as listed; label rounding and fiber can make them differ from 4/4/9 macro math. Spoon and whole-item weights are approximate; grams are best.
Ingredient references
Reference entries checked October 19, 2026. This is a small starter library, with custom label entry for other ingredients.
Photo sources & credits
Real product and food photographs. Photos illustrate the item; calories use the amounts you enter. Product packaging and homemade preparations can vary.