By Emily Monaco The Fourth of July is synonymous with grilling in the U.S., but for three of Miami’s finest first-generation American chefs, grilling was far more of an everyday occurrence growing up. “We do not have a special celebration that brings people around a BBQ or a grill,” says Carlos Torres, executive chef of Villa Azur. “In Colombia, we get together with our family and friends every Sunday to celebrate with each other.” “Over there,” he says, “we do more of an Argentinian-style barbecue — chorizo, blood sausage, chunchullo, steak, chicken and vegetables — while here in the U.S., it…

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