Crema Mexicana (Mexican-Style Sour Cream)
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Updated Sep 28, 2026
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Crema Mexicana, often called Mexican crema or Mexican-style sour cream, is a creamy, slightly tangy condiment that’s thinner and more pourable than American sour cream. It’s perfect for drizzling over tacos, enchiladas, tostadas, soups, and so much more.
My homemade version skips the buttermilk used in many crema recipes and uses easy-to-find heavy cream and sour cream instead. There’s no fermenting or waiting, so it’s ready in just 5 minutes.
Table of Contents
- Why This Is Muy Bueno
- What Readers Are Saying
- What Is Mexican Crema?
- Mexican Crema vs. Sour Cream
- Ingredients in Mexican Crema
- Optional Variations
- How to Make Homemade Crema Mexicana
- Serving Suggestions
- Substitutes for Mexican Crema
- Frequently Asked Questions
- Recipes to Serve with Mexican Crema
- Crema Mexicana (Mexican-Style Sour Cream) Recipe
Why This Is Muy Bueno
Traditional-style homemade crema recipes often call for buttermilk, but I developed my version without it for a practical reason: whenever I buy buttermilk for one recipe, I always seem to have the rest of the carton left over.
Instead, I use heavy cream and sour cream, two ingredients that are easy to find and that I’m much more likely to use again. This is especially handy if Mexican crema isn’t readily available where you live. A squeeze of fresh lime adds tang, and the whole thing comes together in about 5 minutes with no fermenting or waiting.
What Readers Are Saying
⭐⭐⭐⭐⭐
“Thanks for such an informative and easy to make at home recipe. It is delicious!”
— Jess
What Is Mexican Crema?
Mexican crema is a rich, tangy cream commonly used as a condiment in Mexican cooking. It has a thinner, more pourable consistency than American sour cream, making it ideal for drizzling over tacos, enchiladas, tostadas, chilaquiles, soups, and other dishes.
You’ll find different types and brands of crema in Mexican markets and well-stocked grocery stores, including crema Mexicana and crema agria, which is closer to sour cream. Recipes for homemade Mexican crema also vary. Some are cultured with buttermilk and left to sit for several hours, while others use sour cream as a shortcut.
Can you substitute sour cream for Mexican crema? Absolutely. Sour cream works in a pinch, but if you want that silky, drizzle-able consistency, this homemade version is an easy alternative.
Mexican Crema vs. Sour Cream
Mexican crema and sour cream are similar, but they aren’t quite the same. Mexican crema is typically thinner and more pourable, while American sour cream is thicker and holds its shape. Crema also tends to have a milder tang.
That pourable consistency is one of the reasons I love crema for finishing Mexican dishes. Instead of adding a dollop like sour cream, you can drizzle it over tacos, enchiladas, chilaquiles, tostadas, and soups.
Can you substitute sour cream for Mexican crema? Absolutely. Sour cream works in a pinch, but if you want that silky, drizzle-able consistency, this homemade version is an easy alternative.
Ingredients in Mexican Crema
You only need four simple ingredients to make my shortcut Mexican crema. I use heavy cream and sour cream instead of buttermilk, then add fresh lime juice and salt.
- Heavy cream: Gives the crema its rich, smooth, pourable consistency.
- Sour cream: Adds creaminess and tang without having to culture the cream or buy buttermilk specifically for this recipe.
- Fresh lime juice: Brightens the rich cream and adds a little extra tang. Freshly squeezed is best.
- Salt: Enhances the flavors. Start with the amount in the recipe, then adjust to taste.
Optional Variations
Once you have a batch of homemade crema, you can also use it as a base for creamy sauces. Here are two of my favorites:
- Baja Style Chipotle Sauce: Add chipotles in adobo for a smoky, spicy crema that’s especially good with fish tacos.
- Creamy Avocado Salsa: Blend it with avocado for a creamy green salsa that’s delicious on tacos, tostadas, and more.
Have you tried adding your own twist to Mexican crema? Let me know in the comments!
How to Make Homemade Crema Mexicana
Step 1: Combine and whisk. Whisk the heavy cream, sour cream, and salt together until smooth.
Step 2: Add the lime. Stir in fresh lime juice to taste. Serve immediately or refrigerate until ready to use.
Serving Suggestions
Mexican crema is one of those condiments that works with so many dishes. Drizzle it, dollop it, or stir it into a creamy sauce. Here are a few of my favorite ways to use it:
- Drizzle over tacos, enchiladas, or sizzling chicken fajitas.
- Spoon it over elote (Mexican street corn) or stir it into esquites (Mexican corn in a cup) for an extra creamy finish.
- Add a spoonful to a bowl of Mexican Chili Beans or Chicken Pozole Verde.
- Use it to make the creamy poblano sauce in my Espagueti Verde.
Substitutes for Mexican Crema
f you don’t have Mexican crema and don’t want to make your own, several creamy ingredients can work in a pinch. The flavor and consistency won’t be exactly the same, but these are good options:
- Sour cream: The easiest substitute. It’s thicker and tangier than Mexican crema, so thin it with a little heavy cream if you want a more pourable consistency.
- Crème fraîche: Rich and creamy with a mild tang, although it’s generally thicker than Mexican crema.
- Plain Greek yogurt: Tangier and thicker, but useful when that’s what you have on hand. Thin it as needed for drizzling.
- Plain yogurt: Usually thinner than Greek yogurt and can work as a simple substitute, although the flavor will be different.
Frequently Asked Questions
Store homemade Mexican crema in an airtight container in the refrigerator for up to one week. Give it a stir before serving if it separates slightly.
Recipes to Serve with Mexican Crema
Did you make this homemade Crema Mexicana? I’d love to hear how you used it! Leave a comment and ⭐⭐⭐⭐⭐ rating below.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Crema Mexicana (Mexican-Style Sour Cream)
Ingredients
- 1 cup heavy cream
- 1 cup sour cream
- 1 teaspoon salt
- fresh lime juice, to taste
Instructions
- Combine and whisk. Whisk the heavy cream, sour cream, and salt together in a bowl until smooth.
- Add the lime. Stir in fresh lime juice to taste. Serve immediately or refrigerate until ready to use.
Notes
- Yield: Makes about 2 cups, or 10 servings (about 3 tablespoons each).
- Storage: Store homemade crema Mexicana in an airtight container in the refrigerator for up to one week. Give it a stir before serving if it separates slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can media crema be substituted for crema Mexicana. I have a couple of cans of media crema that I bought by mistake. I don’t know what to do with them. I don’t want to go back to market to return the cans of media crema. Thank you.
Hi! Yes, you can use media crema as a substitute. It’s a bit thicker than crema Mexicana, so you can thin it with a splash of milk or add a little lime juice for tang. It works great in sauces, soups, or as a drizzle on tacos and enchiladas. Enjoy!
Super easy recipe! so yummy
Fantastic! The lime juice really adds a nice tangy flavor
I know there’s some confusion about the corn and I just wanted to say that my wife is 1/4 Mexican (on her dad’s side) and she absolutely LOVES all varieties of corn.
I mention if the corn. So I just cooked and ate it separately. On the cob. Just buttered and salted. Also had some creamed corn too. I also donated the other 12 cans to a soup kitchen. I love that this recipe is vague on what to do with the corn so I can make my own choice. #CornLife
Thanks! So delicious! Definitely needs more corn though
Thanks for such an informative and easy to make at home recipe. It is delicious!
Love it and I use interchangeably when sour creme needs some drizzling
Really poorly written recipe. No mention of corn. Do you cook the corn first? How much corn? That is a lot of cream. Is it for one recipe? Or to keep around. Do you just use crema? I’m totally confused.
This recipe is for crema mexicana. Nowhere in this recipe does it call for corn nor do I believe it’s poorly written. Please read recipe thoroughly. It’s a recipe for Mexican Sour Cream not creamed corn.
Hey Nancy what are you even talking about?
If you want a grilled Mexican street corn with crema recipe Nancy you have to look for that not just a random Mexican crema recipe.
Yeah, Nancy. Maybe know what you’re talking about before you go driving down people’s rating for no reason. It’s literally one of the easiest recipes I’ve come across.