Loisa

Loisa makes organic Latin pantry staples, including sazón, adobo, sofrito, whole spices and rice meal mixes, plus kitchen tools like a tostonera and masher for plantain dishes. The seasonings are made without artificial colors, flavors, fillers or MSG. Co-founders Kenny Luna and Scott Hattis started the Latin-owned brand from their homes in New York City to pass on their families' Dominican heritage foods, and chef Yadira Garcia later joined as an owner and co-created the sofrito.

• Who founded Loisa?

  Co-founders Kenny Luna and Scott Hattis started Loisa from their homes. In 2021, Dominican chef and educator Yadira Garcia joined as an owner and co-created the sofrito from her family recipe.

• Where does the name Loisa come from?

  It honors Loisaida, the Spanglish name for the Lower East Side of New York City, the brand's home.

• Where are the pantry products made?

  All Loisa sauces and seasonings are made in the U.S.

• Do the seasonings contain fillers?

  No. They contain no anti-caking agents, MSG, artificial colors or flavors, or other fillers.

• What about allergens?

  The seasonings and spices are made in a facility free of the top 8 allergens. The sofrito is made in a facility that processes wheat, soy, nuts and dairy.

• How long do the seasonings and spices last?

  Use within 8 to 12 months of opening for the best flavor. Unopened, check the best-by date on the bottom, usually 2 to 3 years out.

• How should sofrito be stored?

  Unopened jars are shelf-stable. Once opened, refrigerate and use within 8 to 10 days, or freeze in an ice cube tray.

• How do I care for the kitchen tools?

  Hand wash and dry the bamboo Tostonera, Mortar y Pestle and Skimmer; refinish with mineral oil if worn. The Masher is dishwasher safe.