CREMA MEXICANA- More authentic than sour cream and a snap to make!
Crema Mexicana (Mexican Cream) is a thick, tangy cream that is much less acidic and, I think, more sophisticated, than sour cream. It is almost identical to the French crème fraiche. In Mexico crema mexicana is much more common than the sour cream that is so popular in U.S. Mexican restaurants. Part of the reason for this is that our commercial sour cream is much less expensive and has a longer shelf life. However, they are used in much the same way, usually but not always, as a garnish or topping.
Crema mexicana is particularly delicious on crispy antojitos, such as flautas, tostadas, and gorditas, but a dollop or two is also a terrific addition to enchiladas and chiles rellenos. Mexicans also often add a tablespoon or two when making guacamole during the late Fall, when avocados become watery and tasteless; just the right amount of crema Mexicana makes a big improvement in both taste and mouth feel. Just a touch of crema, enriches both the taste and appearance of entrée dishes, including those made with meat, poultry, and fish. And don’t forget to garnish soups with a spoonful.
And crema mexicana is not just for savory dishes. For a real treat spoon some on to strawberries instead of whipped cream, or do the same with any kind of fruit. A heaping spoonful does wonders for pie or crumbles.
While crema mexicana is available in many supermarkets it is fairly expensive and often not of the best quality. For those reasons as well as the fact that it is dead simple to make, I suggest you prepare your own.