Frequently Asked Questions
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What is Sofrito?
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To us, it’s everything. But technically, it’s when you take diced aromatic vegetables like onions, garlic and bell peppers, alongside herbs and spices like oregano and cumin, and carefully cook them in extra virgin olive oil. After fifteen minutes or so, you have sofrito. It’s rich, packed with flavor and nutrients, and ready to season everything from lobster tails to braised flank steak to, of course, beans.
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Who is FILLO?
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Our dad. He was nicknamed FILLO as a kid in Cuba—something that stuck to this day. In some Spanish dialects it means “son,” and so, as his sons, we thought it was a good name for the brand.
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Do I need to refrigerate Fillo’s?
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Our entire line is shelf-stable. If the package hasn’t been opened, it will remain fresh through the best-by date at normal room temperatures. If you open a pouch and have leftovers, refrigerate the unused portion.
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What is the shelf life?
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Every pouch will be marked with a best-by date on the back, roughly two years from the day it was made.
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