Traditional versus modern Fricasé — which wins?

I've now had Fricasé prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises llajua chilli salsa in the way Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. The earthy from Andean ingredients character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a La Paz salteñería morning context for the traditional version adds meaning that plating alone can't provide. chicha de maíz with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.