By Darrin DuFord
For one well-traveled Colombian chef, the culinary intersection of country and city is served with a side of 80s arena rock and a phantom mouthful of water hyacinth.The structure I’d just entered loosely counted as a building—part indoor, part outdoor, depending on how much light pierced the gaps in the zinc roofing. Several turns later, a concrete ceiling appeared with its jumble of electrical mains dangling from beams. The inner sanctum, perhaps. I was inside the bowels of Cartagena’s Bazurto Market, following the steps of Charlie Otero, co-owner and chef of the restaurant La Comunión.