It's better when warmed a second time!

I cook a lot of Cuban food, and it always tastes better after sitting in the fridge for a couple of days. All of the garlic gets soaked up more, and the meat, fish, or chicken just gets more tender and tasty. It sounds a little disgusting, but when the olive oil congeals on the top and leaves the vinegar, tomato sauce, or other ingredients free, the food soaks all of that up, and then reheating allows the oil to kind of blend the ingredients together better than they did during the initial cooking.

Jam it back in, in the dark.