Traditional versus modern Cachapas — which wins?

I've now had Cachapas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises black beans caraotas in the way the arepa is Venezuela's daily bread — eaten at all meals in countless configurations. 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.