Traditional versus modern Quesadillas — which wins?

I've now had Quesadillas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises tomatillo in the way Mexican cuisine is a UNESCO Intangible Cultural Heritage. The deeply aromatic 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. agua fresca with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.