Traditional versus modern Picadillo — which wins?

I've now had Picadillo prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises sofrito tomato base in the way Cuban cuisine reflects Spanish, African, and Caribbean indigenous influences. The earthy and hearty character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family Sunday lechón context for the traditional version adds meaning that plating alone can't provide. mojito with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.