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Mexican Crema

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sauces & condiments•mexican•vegetarian, gluten-free, contains dairy
22 hours•about 1.25 cups•

Ingredients

  • 1 cups heavy cream
  • 2 tbsp cultured buttermilk
  • 1 tsp fresh lime juice
  • 1/8 tsp fine salt
Mexican crema

Instructions

  1. 1.

    Clean a 1-pint glass jar and lid with hot, soapy water and let air-dry.

  2. 2.

    Add the heavy cream and cultured buttermilk to the jar and stir until evenly combined.

  3. 3.

    Loosely cover (lid set on but not tightened) and let stand at room temperature (70–75°F/21–24°C) until thickened to a pourable, spoon-coating consistency and pleasantly tangy, 12–24 hours.

  4. 4.

    Stir in the fresh lime juice and fine salt until smooth and glossy.

  5. 5.

    Seal and refrigerate until fully set and chilled, at least 4 hours before using.

  6. 6.

    Store refrigerated up to 10–14 days; stir before each use.

Mexican crema is a silky, lightly tangy cultured cream that’s thinner and more pourable than sour cream. It adds cool richness and a gentle acidity that balances chiles, char, and spice without overwhelming other flavors. Drizzled over tacos, tostadas, enchiladas, tamales, and soups, it mellows heat and adds a luscious sheen and body to each bite.

Crema developed alongside Mexico’s dairy traditions, blending Old World techniques with local tastes. Regional styles range from spoonable crema fresca to slightly sharper crema ácida, but all aim for a smooth, velvety texture and mild tang. Today it remains a staple garnish and finishing element across home kitchens, markets, and restaurants throughout Mexico.