Traditional versus modern Enchiladas — which wins?

I've now had Enchiladas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises masa harina in the way pre-Columbian ingredients like corn, beans, and chilli form the foundation. The complex and layered with chilli 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. mezcal with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.