<div class="block">With Labor Day approaching, Cheddar News wants to help you get your holiday menu in order. Chefs Marcelo Martins and Francisco Blanco joined <i>Need2Know </i>to share a few food ideas to end your summer with a bang.</div>

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What to Make For Your Labor Day BBQ

First, can I say how good it smells in this studio right now? It it is and Monday is Labor Day and that means some final summer barbecues and of course, those cookouts and to help us figure out the menu, we're joined by the owners of Marcela Martins and chef Francisco Blanco bla. So thank you so much for joining us. Let's get to it. There's a lot of stuff out here. I mean, seriously, I'm not kidding on how amazing everything smells. Let's talk about what you brought. Let's start with the burgers and tacos chef. Tell me more. So we brought some stuff from Mexican and Oaxacan tradition cuisine. So, um we got tacos, we got uh tacos to, to fish tacos is one of the most popular dishes. And at a restaurant we have a case of with some truffles, shaving truffles, the burger burger. Everybody love it is uh some cheese uh um mushrooms. Uh French fries who doesn't like French fries and um some uh mayo and right here is, yeah, Michelle, oh my God, you're gonna tomahawk steak. I am obsessed with Hawk steaks, but I never know the right way to slice it can you show us? Absolutely. So this is just all the bone from the, uh, from steak. Just take it out from the bone. What do you want side? Ok. This is my favorite part right here. Actually, you can make, you can make a dog very happy. And then just against the grain, against the grain is the big. And we're, as we're watching this, Chef Marcelo, what are some tips you guys have for new and expert grillers, especially for taking on something like this. A steak? Absolutely. So uh this cut of meat is obviously, as you can see, it's a little bit thicker. So for us, a big part of uh getting the state to where we want it to be. Uh excuse me, we want it to be uh you wanna make sure you focus on the temperature of the state, cooking it properly, you know, giving it the right the right time to uh char on both sides, making sure that your grill is nice and hot, especially in Labor Day barbecuing is very traditional here in the American culture. So combining the Mexican culture, the Mexican culture, excuse me, the American culture together, take this steak, put it on the grill, give it a nice try on both sides and make sure that the temperature is right. Uh Investing in a thermometer is a big thing, especially if you want to get your meat to medium rare, medium rare plus temperature. That I have to fry this steak. I'm talking about it so much. So, while I'm doing that, tell me a little bit more about Oaxacan cuisine. What makes it special? So, so, so for us really uh Oaxacan cuisine, there's, you know, there's an old thing my partner always is. If you want to get to understand the Mexican culture, you wanna visit Oaxaca uh due to its rich uh culture specifically when it comes to uh culinary delights, as you can see here, um very rich in uh their, produce their grains, uh different dried spices and chilies that all come from the Oaxaca. Uh that all have a influence that that's a pretty much uh uh a place on uh on all of our menu. Really, as you can see here with the the Tostada chips, you know, they come from corn. We do a cheese is very popular in Mexico as well specifically in the Oaxacan culture. So we give it a little twist with the uh truffle shavings on top our community, the local community of Lower East Side is big on the truffles, you know. So we listen a little bit of them and we try to put a little bit of authenticity to the, the, the Oaxacan menu that we put out. But we engineer a menu in saying that uh delivers a little bit of contemporary to, to the way we play things and do it guys. Everything is delicious. We are drooling in this studio. Thank you again to Chef Francisco Blanco and Marcello Martin from, we're gonna chow down.