I'm rather fond of garlic, but I don't think it belongs in guacamole. Especially not in nervous-Transylvanian-virgin quantities. Yet twice this week I've almost tasted the best avocados in the world (they come from Cayucos) only to Down Chip and palate-brokenly drift away, because of O.G. For that matter I don't care for Operation Ivy levels of jalapeno, and I'd rather spend an hour in a phone booth with Noam Chomsky than taste fresh cilantro.
Please note that none of these flavors go with wine.