Traditional versus modern Chiles Rellenos — which wins?

I've now had Chiles Rellenos prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises tomatillo in the way pre-Columbian ingredients like corn, beans, and chilli form the foundation. The bright and citrusy character is more pronounced and direct.

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