{"id":200193,"title":"Guacamole podle klasick\u00e9ho mexick\u00e9ho receptu","modified":"2026-10-31T18:06:25+01:00","plain":"Klasick\u00e9 mexick\u00e9 guacamole: pasta z hrub\u00e9 soli, chilli papri\u010dky serrano a b\u00edl\u00e9 cibule, do kter\u00e9 se p\u0159id\u00e1v\u00e1 nahrubo rozma\u010dkan\u00e9 avok\u00e1do Hass, pod\u00e1van\u00e9 s totopos.\n\n\n\nNa stole miska totopos, p\u0159ich\u00e1z\u00ed p\u00e1r p\u0159\u00e1tel a guacamole zmiz\u00ed d\u0159\u00edv, ne\u017e se v\u0161ichni usad\u00ed. Avok\u00e1do tu z\u016fst\u00e1v\u00e1 v kousc\u00edch: v kr\u00e9mov\u00e9 du\u017ein\u011b von\u00edc\u00ed koriandrem a limetkou se zakousnete do kousk\u016f m\u00e1slov\u00e9 konzistence. \n\n\n\nPapri\u010dka serrano, rozdrcen\u00e1 s hrubou sol\u00ed, dod\u00e1 ka\u017ed\u00e9mu soustu stejnou jemnou p\u00e1livost. Sta\u010d\u00ed namo\u010dit prvn\u00ed chips a pl\u00e1n p\u0159ipravit guacamole do z\u00e1soby je r\u00e1zem pry\u010d.\n\n\n\nL\u017e\u00edce na nachos s hov\u011bz\u00edm masem a posezen\u00ed u aperitivu m\u016f\u017ee za\u010d\u00edt\n\n\n\nCo je guacamole?\n\n\n\nGuacamole je mexick\u00fd pokrm z rozma\u010dkan\u00e9ho avok\u00e1da, kter\u00fd se pod\u00e1v\u00e1 studen\u00fd, na l\u017e\u00edci nebo s kuku\u0159i\u010dn\u00fdmi chipsy. Klasick\u00e1 verze za\u010d\u00edn\u00e1 pastou z hrub\u00e9 soli, chilli papri\u010dky serrano a b\u00edl\u00e9 cibule, ut\u0159enou v molcajete, mexick\u00e9m hmo\u017ed\u00ed\u0159i ze sope\u010dn\u00e9ho kamene. Do n\u00ed se p\u0159id\u00e1 avok\u00e1do, pak limetka, koriandr a podle chuti raj\u010de zbaven\u00e9 sem\u00ednek. V Mexiku se pod\u00e1v\u00e1 s tortillami, tacos nebo grilovan\u00fdm masem; ve Francii se stalo st\u00e1lic\u00ed ob\u010derstven\u00ed k aperitivu.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z nahuatlu, jazyka Azt\u00e9k\u016f: ahuacamolli, ze slov ahuacatl, avok\u00e1do, a molli, om\u00e1\u010dka. Francouzsk\u00e9 ozna\u010den\u00ed avok\u00e1da \u201eavocat\u201c poch\u00e1z\u00ed ze stejn\u00e9ho ko\u0159ene, p\u0159es \u0161pan\u011blsk\u00e9 aguacate.\n\n\n\nSv\u00e9 m\u00edsto m\u00e1 i v burritos s hov\u011bz\u00edm masem\n\n\n\nOd azt\u00e9ck\u00e9ho ahuacamolli k dne\u0161n\u00edmu guacamole\n\n\n\nAvok\u00e1do se v Mexiku j\u00ed u\u017e po tis\u00edcilet\u00ed: v \u00fadol\u00ed Tehuac\u00e1n sahaj\u00ed prvn\u00ed doklady p\u0159ibli\u017en\u011b do roku 5 000 p\u0159ed na\u0161\u00edm letopo\u010dtem. V 16. stolet\u00ed popisuje franti\u0161k\u00e1n Bernardino de Sahag\u00fan ve Florentsk\u00e9m kodexu azt\u00e9ck\u00e9 ahuacamolli: avok\u00e1do, chilli papri\u010dky, raj\u010data a s\u016fl, spole\u010dn\u011b rozma\u010dkan\u00e9 v molcajete, trojnoh\u00e9m hmo\u017ed\u00ed\u0159i vytesan\u00e9m z \u010dedi\u010de.\n\n\n\n\u0160pan\u011bl\u00e9 pozd\u011bji p\u0159ivezli cibuli, \u010desnek, koriandr a limetky. Cibule, koriandr a limetka v dne\u0161n\u00edm mexick\u00e9m guacamole z\u016fstaly. \u010cesnek st\u00e1le rozd\u011bluje n\u00e1zory a do t\u00e9to verze nepat\u0159\u00ed. Zm\u011bnilo se i avok\u00e1do: odr\u016fda Hass, kterou si v Kalifornii v roce 1935 nechal patentovat Rudolph Hass, t\u00e9m\u011b\u0159 v\u0161ude nahradila p\u016fvodn\u00ed avok\u00e1do criollo, kter\u00e9 h\u016f\u0159e sn\u00e1\u0161\u00ed p\u0159epravu.\n\n\n\nGuacamole m\u016f\u017eete p\u0159idat i navrch do misky chili con carne\n\n\n\nLimetka a raj\u010de jsou st\u00e1le p\u0159edm\u011btem debat. Ve st\u0159edn\u00edm Mexiku se limetky p\u0159id\u00e1v\u00e1 m\u00e1lo, n\u011bkdy v\u016fbec; na severu zem\u011b a v zahrani\u010d\u00ed mnohem v\u00edc. Raj\u010de m\u00e1 sv\u00e9 p\u0159\u00edznivce, kte\u0159\u00ed oce\u0148uj\u00ed jeho barvu a sv\u011b\u017eest, i odp\u016frce, podle nich\u017e oslabuje chu\u0165 avok\u00e1da. Tento recept po\u010d\u00edt\u00e1 s jednou limetkou na t\u0159i avok\u00e1da a raj\u010de nech\u00e1v\u00e1 na va\u0161em uv\u00e1\u017een\u00ed.\n\n\n\nHlavn\u00ed suroviny na guacamole\n\n\n\n\n\n\n\nZ\u00e1klad tvo\u0159\u00ed t\u0159i velk\u00e1, dob\u0159e zral\u00e1 avok\u00e1da Hass. Hass je tu\u010dn\u011bj\u0161\u00ed a m\u00e1 m\u00e1slov\u011bj\u0161\u00ed konzistenci ne\u017e odr\u016fdy s hladkou slupkou a jeho kousky si po rozma\u010dk\u00e1n\u00ed dr\u017e\u00ed tvar. Zral\u00e9 avok\u00e1do pod tlakem dlan\u011b povol\u00ed; tmav\u011b hn\u011bd\u00e1 barva pod stopkou prozrazuje p\u0159ezr\u00e1l\u00fd plod.\n\n\n\nZ\u00e1kladn\u00ed pasta spojuje hrubou s\u016fl, chilli papri\u010dky serrano a l\u017e\u00edci b\u00edl\u00e9 cibule. S\u016fl pom\u00e1h\u00e1 papri\u010dky rozdrtit a uvolnit z nich olej, kter\u00fd pak provon\u00ed celou misku. B\u00edl\u00e1 cibule m\u00e1 \u010dist\u0161\u00ed chu\u0165 ne\u017e \u017elut\u00e1 a vyva\u017euje tu\u010dnost avok\u00e1da; zbytek se p\u0159id\u00e1v\u00e1 a\u017e nakonec, aby p\u0159\u00edjemn\u011b k\u0159upal.\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 p\u0159\u00edsady dodaj\u00ed sv\u011b\u017eest: \u0161\u0165\u00e1va z jedn\u00e9 limetky, nasekan\u00fd koriandr a raj\u010de zbaven\u00e9 sem\u00ednek, nakr\u00e1jen\u00e9 na drobn\u00e9 kosti\u010dky. Bez sem\u00ednek a rosolovit\u00e9 \u010d\u00e1sti raj\u010de nepust\u00ed do sm\u011bsi vodu. Totopos, siln\u00e9 kuku\u0159i\u010dn\u00e9 chipsy, poslou\u017e\u00ed m\u00edsto l\u017e\u00edce.\n\n\n\nPostupy pro poveden\u00e9 guacamole\n\n\n\nDrsn\u00fd k\u00e1men hmo\u017ed\u00ed\u0159e molcajete drt\u00ed papri\u010dku spolu se sol\u00ed, co\u017e jde v hladk\u00e9 misce \u0161patn\u011b. Mix\u00e9r i kuchy\u0148sk\u00fd robot vytvo\u0159\u00ed z avok\u00e1da kr\u00e9m a vzduch, kter\u00fd do n\u011bj za\u0161lehaj\u00ed, zp\u016fsob\u00ed rychlej\u0161\u00ed tmavnut\u00ed guacamole.\n\n\n\nNa avok\u00e1do sta\u010d\u00ed t\u0159i nebo \u010dty\u0159i \u00fadery tlou\u010dkem. C\u00edlem jsou kousky o velikosti nehtu v kr\u00e9mov\u00e9 du\u017ein\u011b; dal\u0161\u00edm ma\u010dk\u00e1n\u00edm u\u017e vznik\u00e1 pyr\u00e9. Pot\u00e9 sm\u011bs jen prom\u00edch\u00e1me l\u017e\u00edc\u00ed, odspodu nahoru.\n\n\n\nA k ve\u010de\u0159i tacos s hov\u011bz\u00edm masem a mangovou om\u00e1\u010dkou\n\n\n\nGuacamole j\u00edme hned, dv\u011b minuty po posledn\u00edm zam\u00edch\u00e1n\u00ed. Pokud n\u011bco zbude, up\u011bchujeme ho do mal\u00e9 n\u00e1doby, potravin\u00e1\u0159skou f\u00f3lii p\u0159itiskneme p\u0159\u00edmo na povrch a ulo\u017e\u00edme do lednice nejv\u00fd\u0161e na jeden den.\n\n\n\n\n\n\tGuacamole - klasick\u00fd mexick\u00fd recept\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tChilli pasta1 l\u017ei\u010dka hrubozrnn\u00e9 soli2 chilli papri\u010dky serrano, (nasekan\u00e9 velmi najemno)0.33 b\u00edl\u00e9 cibule, (nasekan\u00e9 velmi najemno (1 l\u017e\u00edce na pastu, zbytek na dokon\u010den\u00ed))Avok\u00e1da3 velk\u00e1 avok\u00e1da, (zral\u00e1, nejl\u00e9pe odr\u016fdy Hass)Dokon\u010den\u00ed a pod\u00e1v\u00e1n\u00ed1 limetka0.33 svazku koriandru, (nasekan\u00e9ho)1 raj\u010de, (zbaven\u00e9 sem\u00ednek a nakr\u00e1jen\u00e9 na mal\u00e9 kosti\u010dky (voliteln\u00e9))Totopos ((kuku\u0159i\u010dn\u00e9 lup\u00ednky))\t\n\t\n\t\tChilli pastaDo hmo\u017ed\u00ed\u0159e molcajete dejte hrubozrnnou s\u016fl, nasekan\u00e9 chilli papri\u010dky a l\u017e\u00edci nasekan\u00e9 cibule.Tlu\u010dkem rozet\u0159ete na vo\u0148avou zelenou pastu: hrubozrnn\u00e1 s\u016fl naru\u0161\u00ed bun\u011b\u010dn\u00e9 st\u011bny papri\u010dek a uvoln\u00ed jejich olej.Avok\u00e1daAvok\u00e1da pod\u00e9ln\u011b rozkrojte nap\u016fl.Ob\u011b poloviny oto\u010dte proti sob\u011b, aby se odd\u011blily.\u010cepel no\u017ee zasekn\u011bte do pecky a pooto\u010den\u00edm ji uvoln\u011bte a vyjm\u011bte.L\u017e\u00edc\u00ed vyberte du\u017einu vcelku.Du\u017einu vlo\u017ete do hmo\u017ed\u00ed\u0159e molcajete na chilli pastu.Tlu\u010dkem rozm\u00e1\u010dkn\u011bte jen t\u0159ikr\u00e1t nebo \u010dty\u0159ikr\u00e1t: c\u00edlem jsou kousky velikosti nehtu obklopen\u00e9 kr\u00e9movou du\u017einou, ne pyr\u00e9.Dokon\u010den\u00ed a pod\u00e1v\u00e1n\u00edNa avok\u00e1do vyma\u010dkejte limetku.Prom\u00edchejte l\u017e\u00edc\u00ed a d\u00e1l u\u017e nema\u010dkejte: od t\u00e9to chv\u00edle u\u017e tlou\u010dek nepou\u017e\u00edvejte.Vm\u00edchejte zbytek cibule, koriandr a raj\u010de, pokud ho pou\u017e\u00edv\u00e1te.Jemn\u011b prom\u00edchejte p\u0159ekl\u00e1d\u00e1n\u00edm sm\u011bsi ode dna nahoru, aby se suroviny rovnom\u011brn\u011b rozpt\u00fdlily a kousky avok\u00e1da se nerozma\u010dkaly.Ochutnejte a podle pot\u0159eby dosolte: avok\u00e1do je tu\u010dn\u00e9 a \u010dasto pot\u0159ebuje v\u00edc soli, ne\u017e byste \u010dekali.Ihned pod\u00e1vejte v hmo\u017ed\u00ed\u0159i molcajete s totopos: guacamole chutn\u00e1 nejl\u00e9pe dv\u011b minuty po dokon\u010den\u00ed.\t\n\t\n\t\tP\u0159\u00edpravu z\u00e1kladn\u00ed pasty t\u00e9m\u011b\u0159 ka\u017ed\u00fd vynech\u00e1v\u00e1, p\u0159itom pr\u00e1v\u011b ona dod\u00e1 nejv\u00edc chuti. Olej z chilli papri\u010dek se rozpt\u00fdl\u00ed po cel\u00e9m guacamole, m\u00edsto aby z\u016fstal soust\u0159ed\u011bn\u00fd v jednotliv\u00fdch kousc\u00edch. Ka\u017ed\u00e1 l\u017e\u00edce tak chutn\u00e1 po chilli, m\u00edsto aby p\u00e1lilo jen p\u00e1r soust.\nPokud budete ma\u010dkat d\u00e9le ne\u017e t\u0159emi nebo \u010dty\u0159mi \u00fadery, vznikne hladk\u00e9 pyr\u00e9 a ztrat\u00ed se kontrast mezi kr\u00e9movou a pevnou slo\u017ekou, kter\u00fd guacamole dod\u00e1v\u00e1 jeho charakteristickou konzistenci.\nMolcajete je mexick\u00fd hmo\u017ed\u00ed\u0159 ze sope\u010dn\u00e9ho kamene, tejolote je jeho tlou\u010dek. Mix\u00e9r i kuchy\u0148sk\u00fd robot poslou\u017e\u00ed, ale v\u00fdsledkem u\u017e nen\u00ed guacamole, n\u00fdbr\u017e avok\u00e1dov\u00fd kr\u00e9m. Nav\u00edc do sm\u011bsi vh\u00e1n\u011bj\u00ed vzduch a urychluj\u00ed tmavnut\u00ed.\nPokud m\u016f\u017eete, s\u00e1hn\u011bte po avok\u00e1du odr\u016fdy Hass: je tu\u010dn\u011bj\u0161\u00ed a m\u00e1 m\u00e1slov\u011bj\u0161\u00ed du\u017einu ne\u017e odr\u016fdy s hladkou slupkou. Zralost ov\u011b\u0159te stisknut\u00edm dlan\u00ed, ne \u0161pi\u010dkou prstu, kter\u00e1 du\u017einu otla\u010d\u00ed a zanech\u00e1 na n\u00ed pozd\u011bji viditelnou stopu. Druhou kontrolou je stopka: pokud jde snadno odstranit a m\u00edsto pod n\u00ed je sv\u011btle zelen\u00e9, avok\u00e1do je p\u0159ipraven\u00e9 k pou\u017eit\u00ed; pokud je pod n\u00ed tmav\u011b hn\u011bd\u00e9, je uvnit\u0159 p\u0159ezr\u00e1l\u00e9.\nRaj\u010de je voliteln\u00e9 a n\u00e1zory na n\u011bj se r\u016fzn\u00ed. Pokud ho p\u0159id\u00e1v\u00e1te, odstra\u0148te sem\u00ednka i rosolovitou \u010d\u00e1st: obsahuj\u00ed vodu, kter\u00e1 z guacamole b\u011bhem dvaceti minut ud\u011bl\u00e1 pol\u00e9vku. Pou\u017eijte jen du\u017einu nakr\u00e1jenou na mal\u00e9 kosti\u010dky a vm\u00edchejte ji a\u017e na konci.\nVe st\u0159edn\u00edm Mexiku se tradi\u010dn\u011b p\u0159id\u00e1v\u00e1 jen trocha limetky, nebo v\u016fbec \u017e\u00e1dn\u00e1; na severu a v zahrani\u010d\u00ed mnohem v\u00edc. Dod\u00e1v\u00e1 kyselost, kter\u00e1 vyva\u017euje tu\u010dnost avok\u00e1da, a zpomaluje oxidaci. Jedna limetka na t\u0159i avok\u00e1da je vyv\u00e1\u017een\u00fd pom\u011br, kter\u00fd nep\u0159ebije chu\u0165 avok\u00e1da.\nNej\u010dast\u011bj\u0161\u00ed chyby. \u0158\u00eddk\u00e9 guacamole: raj\u010de se sem\u00ednky nebo p\u0159\u00edli\u0161 mnoho limetkov\u00e9 \u0161\u0165\u00e1vy. Nev\u00fdrazn\u00e9 guacamole: chyb\u00ed s\u016fl. Pyr\u00e9: p\u0159\u00edli\u0161 dlouh\u00e9 ma\u010dk\u00e1n\u00ed.\nRychl\u00e9 tmavnut\u00ed: p\u0159\u00edli\u0161 m\u00e1lo limetkov\u00e9 \u0161\u0165\u00e1vy nebo n\u00e1doba ponechan\u00e1 na vzduchu. Ho\u0159k\u00e1 chu\u0165: p\u0159ezr\u00e1l\u00e9 nebo otla\u010den\u00e9 avok\u00e1do.\nOdle\u017een\u00ed guacamole nijak neprosp\u011bje. Pokud v\u00e1m zbude, p\u0159endejte ho do mal\u00e9 n\u00e1doby, uhla\u010fte povrch, p\u0159ikryjte potravin\u00e1\u0159skou f\u00f3li\u00ed p\u0159itisknutou p\u0159\u00edmo na guacamole a ulo\u017ete do lednice. Uchov\u00e1vejte nejv\u00fd\u0161e jeden den a po\u010d\u00edtejte s t\u00edm, \u017ee vrchn\u00ed vrstvu bude nejsp\u00ed\u0161 nutn\u00e9 odstranit.\n\t\n\t\n\t\tAp\u00e9ritifMexicaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200193"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193420"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}