Traditional versus modern Ajiaco — which wins?

I've now had Ajiaco prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises chicharrón pork rinds in the way Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The richly textured character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Bogotá corrientazo lunch counter context for the traditional version adds meaning that plating alone can't provide. Águila beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.