# Uses for Mexican Crema? **URL:** \ **Category:** Cafe Society\ **Created:** [November 21, 2010, 2:49am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401 "2010-11-21T02:49:56Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [November 21, 2010, 2:49am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/1 "2010-11-21T02:49:56Z")
I see it in my grocery store and it looks good, but I don’t know what to do with it. On the jar it says “table cream,” but I don’t ever have cream sitting on the table… My life is very drab. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [November 21, 2010, 3:02am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/2 "2010-11-21T03:02:09Z")
Same as sour cream. ---
**Author:** ![Equipoise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/equipoise/32/151_2.png) [@Equipoise](https://boards.straightdope.com/u/Equipoise)\ **Post date:** [November 21, 2010, 3:04am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/3 "2010-11-21T03:04:48Z")
Use it for anything you’d put sour cream on, or in, if you like sour cream on, or in, anything. It’s sour cream, just a bit thicker. Or a lot thicker, usually. And creamier. Mmmm, I love Mexican Crema and have been using it for years. I will never buy “normal” sour cream again, because it just seems watery and chalky to me now. I usually buy Lala brand. I would guess that they call it “table cream” because it goes well on tacos and enchiladas and other Mexican dishes. When I’m at a restaurant and ask for extra Crema, they bring it in a little bowl with a spoon. Table cream. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [November 21, 2010, 3:08am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/4 "2010-11-21T03:08:15Z")
> [@runner pat](#): > > Same as sour cream. I figured there was more to it than this. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [November 21, 2010, 3:10am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/5 "2010-11-21T03:10:12Z")
> [@Equipoise](#): > > Use it for anything you’d put sour cream on, or in, if you like sour cream on, or in, anything. It’s sour cream, just a bit thicker. Or a lot thicker, usually. And creamier. Mmmm, I love Mexican Crema and have been using it for years. I will never buy “normal” sour cream again, because it just seems watery and chalky to me now. I usually buy Lala brand. > > I would guess that they call it “table cream” because it goes well on tacos and enchiladas and other Mexican dishes. When I’m at a restaurant and ask for extra Crema, they bring it in a little bowl with a spoon. Table cream. We have the LaLa brand and also Cacique. I do love sour cream on enchiladas verdes. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 21, 2010, 3:30am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/6 "2010-11-21T03:30:45Z")
Fish tacos. ---
**Author:** ![Terraplane](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@Terraplane](https://boards.straightdope.com/u/Terraplane)\ **Post date:** [November 21, 2010, 7:35am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/7 "2010-11-21T07:35:10Z")
> [@ThelmaLou](#): > > I figured there was more to it than this. There’s not. ---
**Author:** ![gwendee](https://avatars.discourse-cdn.com/v4/letter/g/35a633/32.png) [@gwendee](https://boards.straightdope.com/u/gwendee)\ **Post date:** [November 21, 2010, 10:00pm UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/8 "2010-11-21T22:00:07Z")
The jar I have now says “acidified sour cream” on the side. It isn’t exactly the same as Breakstones. It seems richer and smoother to me. I just used some in a pie recipe that calls for sour cream with excellent results. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [November 22, 2010, 1:50am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/9 "2010-11-22T01:50:24Z")
> [@](#): > > Originally Posted by ThelmaLou: > I figured there was more to it than this. > [@Terraplane](#): > > There’s not. True of so many things in life. However, I will get some and start using it in place of sour cream and see what develops. Thanks for all the tips. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 22, 2010, 1:52am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/10 "2010-11-22T01:52:00Z")
[Alton Brown’s crema recipe](http://www.foodnetwork.com/recipes/alton-brown/crema-recipe/index.html) ---
**Author:** ![Equipoise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/equipoise/32/151_2.png) [@Equipoise](https://boards.straightdope.com/u/Equipoise)\ **Post date:** [November 22, 2010, 2:42am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/11 "2010-11-22T02:42:00Z")
> [@ThelmaLou](#): > > However, I will get some and start using it in place of sour cream and see what develops. Thanks for all the tips. Let us know how you like it. The reason I buy LaLa is because I’m constantly checking labels for carbohydrates and sugars, and LaLa seems to have less of each than other brands. I’m sure they’re all just as good, if they’re authentic. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [November 22, 2010, 6:52am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/12 "2010-11-22T06:52:26Z")
My aunt makes this. I can only give you approximate measurements as I always make it by eye. 1 packet of unflavored jello a can of crema 1 can crushed pineapple 1 c. chopped pecans 1 c. grated carrots 1 c. grated cheese, like a mozzerella my aunt adds a ton of sugar to hers, but i think just a little is fine. maybe a 1/4 cup? it all depends on how “simply sara” sweet you want it! mix the carrots, cheese, pecans and drained pineapple. put in a cake pan put pineapple juice in pan. boil. add gelatin pack. pour over the other ingredients, refrigerate. It’s really awesome. You could use sour cream, but since they don’t really have that in Mexico, crema is used. ---
**Author:** ![Equipoise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/equipoise/32/151_2.png) [@Equipoise](https://boards.straightdope.com/u/Equipoise)\ **Post date:** [November 22, 2010, 7:32am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/13 "2010-11-22T07:32:12Z")
A can of Crema? I’ve never seen Crema in a can. At the Mexican store down the street it comes in plastic tubs of various sizes, in the refrigerated section. But then, I’ve never looked in the canned section. Maybe it’s there by the evaporated milk. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [November 22, 2010, 3:36pm UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/14 "2010-11-22T15:36:02Z")
We typically buy it in the tub, but keep cans in the pantry for when we run out. Nestle makes it - it 's called Media Crema. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [November 22, 2010, 4:08pm UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/15 "2010-11-22T16:08:11Z")
Hmmm… I haven’t see in it in cans or tubs. In my store it’s in a screw-top jar. (That does sound like a good recipe!) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 22, 2010, 4:39pm UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/16 "2010-11-22T16:39:05Z")
> [@Bad\_News\_Baboon](#): > > Nestle makes it - it 's called Media Crema. I’ve never had it, but I’ve seen it before. That’s not more of an evaporated milk product? It doesn’t look like the soured stuff to me. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [November 22, 2010, 5:32pm UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/17 "2010-11-22T17:32:47Z")
Nestle’s Media Crema is quite different from the crema being discussed here. It is more often used for cooking instead of a topping or added to another already prepared dish. To each their own (cada quien su gusto) but my wife hates the stuff and won’t touch anything that contains it. There are a number of brands that sell “crema acidificada” here. Lala is a well known name brand of dairy products. But we use only fresh crema that has no additives sold by weight from large containers in the markets. It is not sour but slightly sweet like butter. A spoonful makes a great addition to broth based soups. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [November 23, 2010, 6:59am UTC](https://boards.straightdope.com/t/uses-for-mexican-crema/561401/18 "2010-11-23T06:59:01Z")
> [@pulykamell](#): > > I’ve never had it, but I’ve seen it before. That’s not more of an evaporated milk product? It doesn’t look like the soured stuff to me. No, it’s more of a thinned out version of the tub stuff. Some prefer it because you can drizzle it as opposed to a glop, for lack of a better word.