About FILLO'S and Contact
Every family meal we enjoyed as kids had a bowl of beans seasoned with sofrito— vegetables, spices, and herbs cooked in olive oil. Our dad, nicknamed FILLO, taught us that sofrito beans were a part of his own childhood in Cuba, and that while humble in origin, they’re packed with flavor and nutrients.
The problem is, scratch-cooking them takes time—something neither my brother and I had much of as we began families of our own. We realized there must be millions just like us, who long for a taste of home but need convenience.
We went to work in our kitchens, and later a partner plant, and soon had clean-label, shelf-stable sofrito beans full of sabor. We turned our efforts to other traditional dishes, and today offer a line of ready-to-eat meals seasoned with sofrito—where it all began.
Daniel and Antonio Caballero.