Traditional versus modern Vaca Frita — which wins?

I've now had Vaca Frita prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises black beans in the way paladares are privately owned Cuban restaurants that developed as an alternative to state food service. The savoury and deeply satisfying character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Havana paladar restaurant context for the traditional version adds meaning that plating alone can't provide. guarapo sugarcane juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.