Mexican Crema

Keep tightly sealed in its original container. Once opened, consume within the recommended fridge days for best quality.

Stir it into soups and stews just before serving to add richness without curdling.

Drizzle over tacos, enchiladas, quesadillas, or tamales for a cooling contrast.

Whisk with lime juice and a pinch of salt for a simple, flavorful sauce.

Can be thinned with a little milk or water if a runnier consistency is desired.

Boiling Mexican crema vigorously can cause it to curdle.

Using it in recipes that call for very high heat without tempering it first.