Crema, a Mexican Staple
Marty Martindale

From time to time we see a product we don’t know about. This is a fun situation and a chance to try it in kitchen concoctions, read up about it and then write it up to share with you. 

Crema Mexican Table Cream sounds like it shows up on every Mexican dinner table every day. This is probably because it has a texture which is extremely smooth, and its flavor is on the sour side with a bit of saltiness. Its consistency is between sour cream and French crème fraiche. There’s also a slight buttery sweetness in this sauce-like cream. Some say, “It’s close to something like a liquid velvet, with a tang … adds a silky touch.”

It also has a tendency to tame the hotness and the spiciness of the dishes.   In other words, it’s a friend to those who need to tame hot foods.

Crema’s enhances savory as well as sweet foods.

Some serving suggestions: 

  • Avocados
  • Chicken
  • Chilaquiles
  • Dips
  • Dressings
  • Enchiladas
  • Fish
  • Hot slaw
  • Mashed beans
  • Potatoes
  • Roasted vegetables
  • Sandwiches
  • Sauces
  • Soups
  • Tacos

You can buy crema in Mexican markets and some supermarkets. There are many companies which sell crema. We happened to use the Cacique brand for our research.   

Crema comes with a limited shelf-life, similar to fresh milk. 

For recipes using creama visit:


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.


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