Mexican Crema may only have a few ingredients, but it brings beautiful flavor and smoothness to any dish it’s added to.
Though the exact origins of Mexican crema remain uncertain—some suggest it was introduced by Spanish colonists—what we do know is that it has become a fundamental part of Mexico’s culinary heritage and gained popularity far beyond its borders.
Also known as crema fresca, Mexican crema is a slightly tangy cream that falls somewhere between sour cream and crème fraîche. It’s less acidic and thinner than sour cream, but not as mild as crème fraîche. In Mexican cuisine, it’s usually drizzled over spicy dishes to temper the heat, or over rich, heavy dishes like quesadillas to add a refreshing contrast. Mexican crema is also often incorporated into sauces for added creaminess and is used in various dips. Not only is Mexican crema easy to make at home, but it adds a delightful element of Mexican flair to countless dishes.
Is Mexican Crema Healthy?
No, though it calls for natural ingredients, it’s quite high in fat. But let’s be realistic here—we’re not likely to be eating it by the bucketfuls. Unless you’re lactose intolerant, modestly drizzling this delectable cream over a dish isn’t likely to clog your arteries or have you tipping the scales.
Mexican Crema In Classic Street Food Dishes
Mexican crema plays an essential role in elevating the flavors and textures of many of the country’s popular street foods. One of the most iconic dishes is elotes, or grilled corn on the cob that is generously slathered with a mix of crema and bold ingredients such as cotija cheese, chili powder, and fresh lime. Tostadas and sopes are other street food favorites where Mexican crema is indispensable. These crunchy, flat or bowl-shaped corn bases are usually layered with beans, meat, or vegetables, and finished with a little crema to add a velvety touch. In dishes like chilaquiles (fried tortillas simmered in a spicy sauce), crema serves as a cooling contrast to the dish’s rich spices.
How to Make Ahead and Store
Mexican crema will keep well in a jar or airtight container for up to 2 weeks when refrigerated. Freezing is not recommended, as it will likely separate upon defrosting, affecting its texture and consistency.
Serving Suggestions
You’ll quickly discover that keeping Mexican crema on hand is essential for elevating your favorite Mexican dishes at home. Drizzle it over Healthy Chicken Enchiladas, Instant-Pot Chicken Enchiladas, or Bang Bang Shrimp Tacos for added zesty flavor. Don’t be afraid to think outside the box—Mexican crema can enhance a variety of dishes. Try drizzling a bit over Crock-Pot Corn On The Cob or a Simple Kale Soup for a unique touch. Merging different culinary traditions in the kitchen keeps things fun and interesting!
Ingredients
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 tablespoon lime juice
- 1/8 teaspoon fine salt
Instructions
- In a small bowl or glass jar, combine the heavy cream and buttermilk, stirring well to mix.
- Cover the mixture loosely with plastic wrap or a lid, and let it sit in a warm spot in your kitchen for 12 to 24 hours until it thickens.
- After the resting period, stir in the lime juice and salt until well combined.
- Use the crema immediately or store it in the refrigerator, covered, for up to 2 weeks.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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