Other than the dish itself, Mexican cooks are known for their excellent, mouth-watering choice and taste when selecting the toppings and dressings of their food. Although Mexican cuisine is often very spicy in itself, using a variety of additional toppings alters the tingling sensation of spices. Among these toppings, stands out the rich and sour Mexican Crema. Not only does it add spectacular flavor, but it also lowers the hotness of chilies, an inherent ingredient to Mexican food. However, it can be used with any dish to make it tangier and more flavorful. It has 10% greater fat nutrients as compared to sour cream. Sour cream has 20% fat nutrients, whereas Mexican Crema has 30% fat nutrients. It is also less acidic than sour cream. When deciding on cream for boiling dishes, it is your best bet. Sour cream is a more relevant choice if you want a topping for cooked food. It also has some salt, which French sour cream doesn’t. The butterfat comes from buttermilk, and the sour taste is created by adding a tinge of lime juice, along with a bit of salt as a taste enhancer. Add a bit of lime juice to thin creème fraîche and add savory to the overall flavor. You can add Crème Fraîche to all sorts of dishes as a topping. Another good substitute is plain yogurt, which can be less sour but offers the same sensation when eaten. Again, you can add some drops of lime juice to plain yogurt to get the same taste as Mexican Crema. For salt, kosher salt is the best choice. You can use it with Mexican dishes like tacos, enchiladas and nachos, or you can top non-Mexican dishes with it too. Even soups can be topped with it. Its thickness makes it perfect with hot dishes that are heavy or super crunchy. Tacos and tortillas are just two of the most famous examples of Mexican cuisine. You can also use it as a stand-alone sauce with tortilla chips and nachos. I use it all the time, and always reach for it over sour cream in our kitchen.
Try Some of These Recipes with Mexican Crema
Avocado Crema
