I was kinda going with a Wine and Swine thing, but you bring up a really good point. That might be too much pork. Chicken would probably be easy to deal with ahead of time. Would you recommend whole chickens, or just grab a mess of thighs to get the chicken to stuff the empanadas?
I'm not sure anyone in the group would know a good plantain from a not so good one. I've done green ones as tostones, and ripe ones with sugar cinnamon and butter. They tasted ok to me. Then again, I don't know any better either, To someone who's had the real deal, it probably wouldn't be so hot.