Traditional versus modern Medialunas — which wins?

I've now had Medialunas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dulce de leche in the way the asado is an Argentinian social institution as much as a cooking technique. The bold and satisfying character is more pronounced and direct.

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