1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 bay leaf, crumbled
1/2 teaspoon ground black pepper
4 12-ounce pork tenderloins
Orange slices
Fresh cilantro sprigs

pork, tenderloin, cubano

2-3 Tablespoon of Extra VIrgen Olive Oil
Fresh Garlic (about 25 pieces)
Salt (argentinean salt preferably)
Pepper
2 Pounds of Skirt Steak cut it in thin slices (if you find Agentinean Vacio Angus Beef will be better)
1/2 Cup of your favirite beer (no dark or too light)
1 Cup of Fresh White Mushrooms
1/4 Cup of White wine (Pinot Grigio or Chardonnay)

8 ounces skinless boneless chicken breast halves, cut into 1/2-inch cubes
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 tablespoons raisins
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 tablespoon chopped pimiento-stuffed green olives
1 garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons dry breadcrumbs
36 gyoza (potsticker) wrappers*
1 large egg, lightly beaten

2 cups (about) canola oil

quick, chicken, olive