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Mexican, Southwestern
Crema Recipe-13359

Photo by: Joseph De Leo
Comments: 0


This tangy thickened cream works much better on border dishes than sour cream, the usual American substitute. The same as French crème fraîche, it tops everything from quesadillas to carne adobada in Mexico and parts of the Southwest.

Yield: Makes about 1 cup


  • 1 cup whipping cream (preferably not ultra-pasteurized)
  • 2 tablespoons buttermilk


In a small, nonreactive bowl, combine both ingredients. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart. Stir the crema well, cover it, and refrigerate it. Use it as needed. Crema keeps for up to 10 days.

© 1995 Cheryl Alters Jamison

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 tablespoon.

52kcal (3%)
12mg (1%)
0mg (0%)
61mcg RAE (2%)
20mg (7%)
8mg (0%)
3g (17%)
6g (8%)
0mg (0%)

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