Too late to edit:
You could make both and surround your pile of guac with a nest of pico 
I’ve got to toss in my Santa Barbara avocado Nazi perspective. You’ve got to use Hass, the one true avocado. Wow, and according to Wikipedia, they are pronounced like hassle, which is bullshit, because everyone I know pronounces it HAWZ.
avacado
finely chopped green onion
cilantro
a touch of lime juice
garlic
finely chopped tomato
pepper to taste
a tbsp of salsa
Throw cilantro in the garbage, combine the rest of the above ingredients into a chunky mixture and serve with chips or on enchiladas or tacos.
My favorite guacamole is the stuff they serve you for free in every restaurant in Puerto Vallarta. Luckily, it’s made at the table, so I know just how they do it:
avocados
salt
lime
tomatoes
No measurements given, because every avocado, lime and tomato tastes differently, and you’ve just got to try it and adjust each time.
Yes, Grasshopper, I love tomatoes in my guac. Probably more tomatoes than most people would allow, but I love the sweet acidic juiciness with the creamy fatty avocado. What I’m not a fan of is heat in guac. Mostly because it’s almost always served with salsa nearby, so I like a bite of warmth and then a bite of coolth, instead of mixing them.
Cilantro is a favorite of mine, but I know that some people really can’t stand it. Poor dears, it’s not their fault, it’s a genetic defect, like congenital deafness or retardation. (;)) So I always make a double batch of guac, split it, and add chopped cilantro to half.
Get some masa harina. For 1 cup, start with 1 tsp. of water and a pinch of salt, mix and knead, adding only enough water to get a stiff dough that doesn’t crumble too badly when squeezed. Some add oil or lard to counteract, but I’m a purist.
Roll it out if you don’t have a press. Plastic sheeting helps- or the bottoms of cast iron skillets.
Fry in oil. They can be good baked too, spritz on some lime juice.
Merci!
For your consideration – tomatillo guacamole.
Pretty good if admittedly not the purist version.
There’s speculation that about 15% of the American population perceive cilantro as tasting soapy, and that it’s genetic thing (your sense of taste just happens to translate one of the compounds in cilantro as “soapy”).
That totally sucks, though, that you have a hard time finding cilantro-free food, even though I love the stuff.