Traditional versus modern Tamales — which wins?

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

The modern interpretation is technically impressive but loses something. The a family mercado lunch 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.