Crema (dairy product)

Lore & Background

Crema is produced with two primary ingredients: heavy cream and buttermilk, with optional salt and lime juice. In Mexico, it is sold directly to consumers through ranches outside large cities. In the United States, commercial preparations are typically pasteurized, packaged in glass jars, and sold in the refrigerated section of Mexican and Hispanic grocery stores. Varieties include Crema Chapina and Crema Morazan from Central America, and Crema de Chiapas from Southern Mexico.

Reader's Guide

Crema holds significance as a versatile dairy product in Mexican and Central American cuisines, used to add richness and counterbalance spiciness in dishes. It is commonly spooned or drizzled atop soups, tacos, roasted corn, beans, and antojitos (Mexican street foods). In Mexican cuisine, rajas (roasted chili peppers) are traditionally served with crema. Its fat content can range between 18 and 36 percent, giving it a range of consistencies. Compared to sour cream, crema has a softer, tangier flavor and thinner texture. Recipes sometimes state that sour cream or crème fraîche can be used as substitutes. Crema is available in Mexican and Latin American grocery stores in the United States, and its commercial preparations are pasteurized and sold in glass jars.

Did You Know?

• Crema is prepared with heavy cream and buttermilk, and sometimes salt and lime juice.
• Crema Chapina and Crema Morazan are Central American varieties.
• Crema is similar in texture and flavor to France's crème fraîche and sour cream.