Traditional versus modern Lomo Saltado — which wins?

I've now had Lomo Saltado prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises leche de tigre lime marinade in the way Lima is considered one of the world's great culinary destinations. The fresh and marine character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a market anticucho stall context for the traditional version adds meaning that plating alone can't provide. cold Cusqueña beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.