Mexican Crema is a very frequent topping choice for home cooked meals. It’s a versatile and flexible type of cream, that can go along with a variety of Mexican recipes. You can use it with Mexican dishes like tacos, enchiladas and nachos, or you can top non-Mexican dishes with it too.
Mexican crema is a thickened cream often used to dollop over soups, tacos, burritos, enchiladas, and anything that needs a touch of richness. It’s creamy and slightly tangy, and falls between American sour cream and French crème fraîche.
What is Crema? Think of Mexican crema as the Mexican version of French crème fraiche or American sour cream. It is slightly thinner and a bit sweeter and often served along with cotija or queso fresco cheeses. Some might call is Mexicana crema, Mexican sour cream, crema fresca or just plain crema.
Crema is the Spanish word for cream and is used in the names of various Mexican and Central American dairy spreads. In the United States, or in the English language, it is sometimes referred to as crema espesa (English: "thick cream"), [1][2] also referred to as crema fresca (English: "fresh cream") in Mexico. [3] .
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it’s very simple to make at home by combining sour cream with heavy cream and...
Sour cream has about 20% fat content and a sharp, pronounced tang. It’s thicker and less pourable than crema, and doesn’t hold up as well under heat. It can curdle if added to hot dishes. Crème fraîche has a higher fat content of about 30%, which gives it more body and richness.