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.

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.

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!

Nope. No cutlery, no plates, no problem. Just rip (heat, if you want) and eat.

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.

Yes—from day one.

Yes. And if you are, you can enjoy FILLO’S with confidence.

Definitely not. We only ever use extra virgin olive oil.

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.

Every pouch will be marked with a best-by date on the back, roughly two years from the day it was made.

In the US and Mexico.