Traditional versus modern Empanadas — which wins?

I've now had Empanadas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises yerba mate in the way Argentina consumes more beef per capita than almost any other country. The herbal and garlicky character is more pronounced and direct.

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