Traditional versus modern Chicha — which wins?

I've now had Chicha prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises precooked white cornmeal masarepa in the way hallacas Christmas preparation is a multi-day family tradition where the whole extended family participates. The fresh from avocado sauce character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Venezuelan diaspora restaurant abroad context for the traditional version adds meaning that plating alone can't provide. chicha de arroz with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.