Crema Mexicana is that silky, slightly tangy finishing touch that makes tacos, enchiladas, and soups sing. It’s richer than sour cream, thinner than crème fraîche, and it never overpowers what it’s paired with. If you’ve tried it at a restaurant and wondered how to make it at home, you’re in the right place.
With a few pantry staples, you can whip up a batch that’s smooth, spoonable, and perfect for drizzling. And if you can’t find the exact ingredients, there are easy substitutes that get you very close.
What Makes This Recipe So Good
- Authentic texture and taste: This version is silky, slightly tangy, and lightly salty—just like the crema you know and love.
- Simple ingredients: You only need dairy, acid, and salt. No special equipment, no fuss.
- Foolproof method: A quick stir and a little patience.
Most of the magic happens in the fridge.
- Versatile: Drizzle on tacos, swirl into soups, or spoon over fruit with a sprinkle of sugar.
- Easy to customize: Adjust thickness, tang, and salt to match your taste or the dish.
What You’ll Need
- Heavy cream: 1 cup. Look for 36–40% fat. Avoid ultra-pasteurized if possible for better flavor, but it still works.
- Buttermilk or sour cream: 2 tablespoons.
This provides culture and tang. Buttermilk is classic; sour cream works too.
- Lime juice or white vinegar (optional): 1–2 teaspoons for extra brightness, added at the end to taste.
- Salt: 1/8–1/4 teaspoon, or to taste.
- Water or milk (optional): 1–2 tablespoons to thin if you want a drizzly consistency.
How to Make It
- Combine the base: In a clean jar or bowl, stir together the heavy cream and buttermilk (or sour cream) until smooth. Don’t whip—just blend.
- Cover and rest: Loosely cover with a lid or plastic wrap and leave it at room temperature for 12–24 hours.
It should thicken to a pourable, spoonable cream. A warm kitchen speeds it up; a cool one slows it down.
- Chill to set: Stir gently, then cover and refrigerate for at least 4 hours. It will thicken further and the flavor will mellow.
- Season: Stir in salt to taste.
If you like a little extra punch, add a teaspoon of lime juice or vinegar and taste again.
- Adjust consistency: For a thinner, drizzle-ready crema, stir in 1–2 teaspoons of water or milk until it flows like warm honey.
- Serve: Spoon or drizzle over tacos, chilaquiles, enchiladas, roasted veggies, grilled corn, or spicy soups.
Keeping It Fresh
- Storage: Keep crema in a clean, airtight container in the fridge for 1–2 weeks.
- Stir before using: It may separate slightly. A quick stir brings it back together.
- Watch for spoilage: If it smells sharp in a bad way, turns fizzy, or grows mold, toss it.
- Freezing: Not recommended. Freezing breaks the texture and it can turn grainy.
Benefits of This Recipe
- Cost-effective: Making crema at home is often cheaper than buying small containers.
- Customizable tang and thickness: Control salt, acidity, and texture based on your dish.
- Consistent results: Once you’ve made it once, you can replicate the flavor every time.
- Great for meal prep: A batch lasts the whole week and elevates quick dinners.
Pitfalls to Watch Out For
- Too cold while fermenting: If your kitchen is chilly, it may not thicken.
Move it to a warmer spot or give it more time.
- Over-acidifying: Adding too much lime or vinegar can make it harsh and thin. Start small and taste as you go.
- Wrong consistency: If it’s too thick, thin with a bit of milk. If it’s too thin, let it rest in the fridge to set.
- Dirty tools: Use clean containers and utensils.
Stray bacteria can spoil your batch.
Alternatives
- Quick crema (no ferment): Mix 3/4 cup sour cream with 1/4 cup heavy cream, a pinch of salt, and 1–2 teaspoons lime juice. Use right away. Texture will be close, flavor slightly different.
- Crème fraîche style: Mix 1 cup heavy cream with 2 tablespoons cultured buttermilk, rest 12–24 hours, refrigerate.
Season lightly. Slightly less salty than typical crema—adjust to taste.
- Sour cream thinned with milk: 1 cup sour cream + 1–3 tablespoons milk and a pinch of salt. Great in a pinch for drizzling on tacos.
- Greek yogurt version: 1 cup full-fat Greek yogurt + 2–3 tablespoons milk + pinch of salt + squeeze of lime.
Tangier and higher in protein, but works well on spicy dishes.
- Dairy-free option: Use a thick, unsweetened plant yogurt (coconut or cashew) and thin with a splash of unsweetened plant milk. Add a tiny bit of apple cider vinegar and salt to taste.
FAQ
Is Crema Mexicana the same as sour cream?
No. Crema is usually richer, slightly thinner, and less tangy than sour cream.
It’s designed to drizzle and complement heat without curdling as easily.
How long should I leave it out to thicken?
Typically 12–24 hours at room temperature. Warmer kitchens take less time. If it hasn’t thickened after 24 hours, give it a few more hours or move it to a warmer spot, then chill.
Can I make it without buttermilk?
Yes.
Use sour cream instead, or try 1 tablespoon plain yogurt as a starter. Flavor will vary slightly, but it will still be delicious.
Will it curdle on hot food?
Crema holds up better than sour cream, but extreme heat can still cause separation. Add it just before serving, and avoid boiling it.
What’s the ideal thickness?
Think smooth and spoonable, like a thick sauce.
For drizzling, thin with a teaspoon or two of milk or water until it flows easily.
Can I flavor it?
Absolutely. Try a pinch of ground cumin, minced chipotle in adobo, lime zest, or finely chopped cilantro. Add flavorings after it’s thickened and chilled.
Is ultra-pasteurized cream okay?
Yes, it works, but the flavor can be a bit flatter.
If you find regular pasteurized cream, that’s ideal. Either way, you’ll get a good crema.
Is this safe to leave at room temperature?
Yes, for the fermentation period (12–24 hours) when mixed with cultured dairy like buttermilk or sour cream. After it thickens, refrigerate and keep it cold.
Can I double the recipe?
Yes.
Use a larger jar and keep the same ratios. It may take slightly longer to thicken if the container is very full.
What should I serve it with?
Tacos, enchiladas, nachos, elote, tortilla soup, chilaquiles, roasted sweet potatoes, grilled fish, and even fresh fruit with a touch of sugar and lime zest.
In Conclusion
Homemade Crema Mexicana is simple, reliable, and endlessly useful. With a short rest on the counter and a chill in the fridge, you get a velvety topper that makes weeknight meals feel special.
Keep a jar on hand for tacos, soups, and anything that needs a cool, tangy finish. Once you make it yourself, you’ll wonder why you ever bought it.