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Start With Tradition
by Daniel Caballero
Everyone says it: good food begins with the right ingredients. But this means more than just quality to us. We’re also hyper focused on what tra...
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Tamales Time. Anytime.
by Daniel Caballero
A few years ago, my brother Antonio and I launched FILLO’S to introduce the Latin American sofrito dishes we grew up eating to a wider audience. ...
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Face Value
by Daniel Caballero
In case you missed it, FILLO’S full line of sofrito Beans and Grains is getting a packaging update in the coming months. Bright new colors, crisp ...
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Crunch Time
by Fred Schlatter
We all know shrimp cooks quickly. But what if what you crave is a little crunch? Unlike steak, which develops crust during longer contact with a ...
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Bean Team
by Fred Schlatter
We spend a lot of time talking about our sofrito. It deserves the attention, with all its fresh vegetable, spice and evoo goodness. But let’s not...
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What's your story?
by Fred Schlatter
What does on-the-go mean to you? A backpack and a bike? A work bag and a car? A park bench and a spoon? Maybe just a microwave minute between c...
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The Simplest of Sunday Dips
by Fred Schlatter
Set the oven to 400 degrees. Empty both pouches into a blender. Buzz on high until completely puréed. Spoon into an oven safe casserole or bowl. ...
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The Fresh (Sofrito) Test
by Daniel Caballero
Open a pouch a FILLO’S and get your face over it. What you get is that punch of fresh vegetables cooked in extra virgin olive oil—way different t...
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Riquísima Quesadilla
by Fred Schlatter
That staple of your weeknight arsenal could use a plant-protein upgrade. We recommend a generous heap of Cuban Black Beans. Not only do they prov...
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