Crema Mexicana

Crema Mexicana is a dairy product used in Mexican cuisine. It is a type of sour cream, but is richer and less sour than the sour cream commonly found in the United States. Crema Mexicana is often used as a topping for dishes such as enchiladas, tacos, and sopes. It can also be used in sauces and soups to add a creamy texture and a slightly tangy flavor.

History

The exact origins of Crema Mexicana are not known, but it is believed to have been influenced by Spanish dairy products brought to Mexico during the Spanish colonization of the Americas. Over time, it has become a staple in many traditional Mexican dishes.

Production

Crema Mexicana is made by fermenting cream with certain types of lactic acid bacteria. The bacteria cause the cream to thicken and develop a tangy flavor. The process is similar to the way that sour cream and crème fraîche are made, but Crema Mexicana is typically less sour and has a thinner consistency.

Uses

Crema Mexicana is used in a variety of Mexican dishes. It is often drizzled on top of enchiladas, tacos, and sopes, and can also be used as a dip for chips and quesadillas. In addition to being used as a topping, Crema Mexicana can also be used in cooking. It can be added to sauces and soups to give them a creamy texture and a slightly tangy flavor.

See also

• Mexican cuisine
• Sour cream
• Crème fraîche