Traditional versus modern Sancocho — which wins?

I've now had Sancocho prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises plantain 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. agua panela sugarcane drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.