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Americas Made

IN OUR PANTRY:

FROM OUR COOKBOOK:

Garbanzo Frito

  • 2 Pouches of Fillo’s Panamanian Garbanzos
  • 1 Cup bread crumbs
  • Liter of olive oil
  • Two Eggs
  • Salt

Put oil in high-sided dutch oven and heat over medium heat.  Drain garbanzos, reserving liquid.  Mash half of drained garbanzos and combine with remaining drained garbanzos in a stainless bowl.  Add eggs and half of breadcrumbs and beat until the consistency of oatmeal.  Form mixture into balls or patties and dredge in remaining breadcrumbs.  Fry in olive oil until crisp, golden and set.  Serve with warmed liquid from pouch, spiked with vinegar.

Lazy Sunday Brunch

  • 3 Pouches of Fillo’s Cuban Black Beans
  • 1 Pullman loaf
  • Dozen eggs
  • Butter

 

Warm beans in pot. Fry eggs in olive oil, season with salt and pepper.  Toast bread, butter one side.  Pour beans onto warmed platter.  Slip eggs on top.  Serve with toast.

Garnished Mayocoba

  • 1 Pouch of Fillo’s Mayocoba
  • 1 Cup of fresh chicharrones
  • 1 Tablespoon of chopped cilantro
  • 1 Tablespoon of minced white onion
  • 1/2 Cup of sour cream (crema)
  • Lime wedges

Warm beans in pan or microwave; split between two bowls.  Garnish bowls evenly with chicharrones, cilantro, crema and onion.  Serve with lime wedges.  

 Alternative 1:  Impress the in-laws.  Distribute warmed beans between a dozen shot glasses or tea cups.  Garnish each with chicharrones, chopped cilantro, crema and onion.  Serve with lime wedges. 

Alternative 2:  Rough Night.  Warm beans in microwave.  Add garnishes directly to pouch and eat with a long spoon.  Nap.  

SHARE YOUR FLAVOR

Some of our products began as childhood memories.  Travel, vintage recipes, and friends inspired others.  If you long for a New World dish but can't find it in stores, let us know.  If we like it, we'll make it.