Crema
Crema is Mexican cultured cream, skimmed from raw milk and left to sour slightly, then salted. Thick crema de rancho is spooned over tostadas, fried tacos, enchiladas and antojitos.
Production
Larousse describes the traditional method: raw milk rests several hours until a thick layer of cream rises; it is skimmed, left overnight to sour slightly and salted. Some producers let it stand longer for a tangier cream, though never as sour as crema agria. Markets sell it loose by the kilo or in clay pots under names such as crema espesa, de rancho or de primera, while supermarket creams are separated centrifugally and taste different. Michoacán is known for especially thick, high-quality cream.
Use
Crema garnishes chilaquiles, enchiladas, entomatadas, enfrijoladas, flautas, tostadas and fried tacos, as well as soups and many antojitos. In Toluca it is essential in tortas, and in Michoacán it accompanies corundas and uchepos.
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Crema". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.