Mexican Sour Cream

Know your Mexican Sour Cream and uses for what works best with your recipe.

The products originally were simply the skim off the milk prior to traditional cheesemaking and had a shelf life of only one or two days.

Today, we are looking at 60-90 day refrigerated life. Hispanic cuisine uses thick, fresh sour cream to add richness to many dishes. They are used asgarnishes on savory dishes such as quesadillas and enchiladas; as toppings on desserts, and as thickeners in sauces and gravies.

Crema Mexicana
The most popular Hispanic crema, this product is thick and rich. It has the thickness of Devonshire or Creme Fraiche and has the sweet taste of heavy whipping crema, and is used as a dessert topping either directly out of the package or whipped.

In fact, many chefs specify Crema Mexicana for their whipped toppings because it will hold its whip for four days, not the four hours one can expect from whipping common heavy cream.

Crema Mexicana is also used as an ingredient to thicken sauces and to give entrees a thicker, richer taste. For a delicious addition to your pasta sauces, try mixing one part Crema Mexicana to three parts pasta sauce.

You'll love the result, especially with tomato based pasta sauces: creamier and richer than any pasta sauce you've tried before!

Crema Agria
The other popular variety is Crema Agria (known in the Caribbean as CremaCentroAmericana). This is thick and rich with a tangy flavor.

It's slightly tangy flavor makes it an ideal garnish for savory dishes such as burritos, enchiladas and fajitas.

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