Frequently Asked Questions
What is Sofrito?
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.
Who is FILLO?
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.
Have the beans and grains changed along with pouch design?
No way! Just like you, we cherish our traditional sabor, and wouldn't dream of messing with our fresh sofrito recipes. But now the pouch looks just as fresh!
Do I need a fork and knife to eat Walking Tamales?
Nope. No cutlery, no plates, no problem. Just rip (heat, if you want) and eat.
Can I eat your products straight from the pouch?
Absolutely. Despite being shelf-stable, our entire line of sofrito beans, grains and tamales are ready-to-eat. Heat them if you want, or just dive in.
Are all of your products Non-GMO certified?
Yes—from day one.
Are your products vegan?
Yes. And if you are, you can enjoy FILLO'S with confidence.
Do you use refined or expeller pressed oil?
Definitely not. We only ever use extra virgin olive oil.
Do I need to refrigerate Fillo's?
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. Best if consumed within 2-3 days after opening.
What is the shelf life?
Every pouch will be marked with a best-by date on the back, roughly two years from the day it was made.
Where is Fillo's made?
In the US and Mexico.