This Crema Mexicana recipe is perfect for topping all your favorite savory Mexican dishes and is made with a creamy blend of heavy cream and tangy buttermilk; it adds just the right touch of flavor to tacos, enchiladas, and more! ✨
How to Make Crema Mexicana
Note: The full instructions are provided in the recipe card below.
- Combine cream and buttermilk in a small container.
- Cover and place in a warm area (75°F to 80°F). Let sit for 12–24 hours until thick but pourable.
- Stir in dissolved salt and lime juice.
- Refrigerate for up to 2 months.
📝 Camila's Tips & Variations
- Avoid ultra-pasteurized cream, as its high-heat treatment kills enzymes and bacteria, making it hard to achieve the right texture.
- For Quick Mexican Crema, whisk together ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons fresh lime juice, and 2 tablespoons milk. Whisk everything together until it’s smooth and creamy. Cover and refrigerate for up to two days.
- For Quick Lime Mexican Crema, combine ¾ cup of sour cream, ¼ cup of milk, the zest and juice of a lime, and ½ teaspoon of kosher salt. Whisk everything together until it’s smooth and creamy. Cover and refrigerate for up to two days.
Related Recipes:
- Avocado Lime Crema
- Marinara Sauce
- Tomato Sauce
- Asian Dipping Sauce
- Spicy Sweet Chili Sauce
- Pesto Sauce
📖 Recipe
Crema Mexicana
This Crema Mexicana recipe is perfect for topping all your favorite savory Mexican dishes and is made with a creamy blend of heavy cream and tangy sour cream; it adds just the right touch of flavor to tacos, enchiladas, and more!
Ingredients
- 1 cup cream
- 2 tablespoons cultured whole buttermilk
- ½ teaspoon kosher salt
- 2 teaspoons lime juice
Instructions
- In a small container, combine the cream and buttermilk. Cover the container and place it in a warm area ( 75°F to 80°F is ideal; the lower temperature will lengthen fermentation time).
- Let the mixture sit until it thickens but is still pourable approximately 12 to 24 hours.
- Dissolve the salt in the lime juice and add it to the mixture. Stir to combine.
- Refrigerate for up to 2 months.
Nutrition Facts
Crema Mexicana
Amount per Serving
Calories
52
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
17
mg
6
%
Sodium
79
mg
3
%
Potassium
17
mg
0
%
Carbohydrates
1
g
0
%
Fiber
0.003
g
0
%
Sugar
1
g
1
%
Protein
0.5
g
1
%
Vitamin A
222
IU
4
%
Vitamin C
0.3
mg
0
%
Calcium
12
mg
1
%
Iron
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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