Leave the regular sour cream on the shelf and select crema Mexicana. It has a stronger flavor and richer texture that also make it pricier than sour cream. Also, don’t confuse crema Mexicana with creme fraiche, which is a French concoction. This ingredient has become popular and several different brands are available at the nearest supermarket in the Latino foods section of the refrigerated dairy section. Some brands offer different variants of this ingredient, such as one that’s for El Salvadoran dishes. Try crema on top of fresh fruit or jello. Mix equal parts crema Mexicana and a regular tomato pasta sauce (such as Ragu or Prego) to make a yummy cream pasta sauce.
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Looks yummy!
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