Fillo's Blog

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...

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.  ...

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 ...

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 ...

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...

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...

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. ...

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...

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...