HOME > Chowhound > General Topics >

Which Crema?

GretchenS Jun 7, 2012 05:27 PM

I intended to buy some crema at the store today but got paralyzed by all the choices: Mexicana, Salvadorena, Guatemalan, Centralamericano. They all listed the same ingredients. How do they differ?

  1. Click to Upload a photo (10 MB limit)
  1. tcamp RE: GretchenS Jun 8, 2012 07:31 AM

    They are really not that different, IMO. Some seem more or less liquidy, more or less salty. I used to use the mexicana brand but then switched to salvadorena because it always seems to be on sale. I think you'll be happy with whichever one you choose so just pick one.

    1. SnackHappy RE: GretchenS Feb 18, 2013 12:50 PM

      I'm bumping this thread because I have the same question. I usually buy whatever crema I find or the one that's on sale, but I think I prefer the Salvadoran style. It seems a bit tangier and sweeter than Mexican crema.

      Does anyone have more info on the differences between these styles?

      4 Replies
      1. re: SnackHappy
        goodhealthgourmet RE: SnackHappy Feb 18, 2013 01:25 PM

        Crema Mexicana is milder & more fresh-tasting and has the consistency of crème fraîche.

        Crema Mexicana agria is a more acidic, thicker version of crema Mexicana.

        Crema Salvadoreña is thicker & tangier than Mexicana with the consistency of sour cream.

        Crema Centroamericana is sweeter & thicker than Mexicana.

        Crema media is similar to whipping cream.

        1. re: goodhealthgourmet
          SnackHappy RE: goodhealthgourmet Feb 18, 2013 01:39 PM

          Thank you so much for this info! I found a store that sells many of the cremas from La Ricura. I'm going to try them all.

          Any info on crema hondureña or crema dorada?

          So many types of crema.

          1. re: SnackHappy
            goodhealthgourmet RE: SnackHappy Feb 18, 2013 07:30 PM

            Hondureña is really similar to Salvadoreña, maybe a bit less sweet depending on brand.

            You lost me on dorada so I did some Googling - it appears to be a pudding-like dessert made with heavy cream, egg yolks, sugar and spices/flavoring.

            1. re: goodhealthgourmet
              SnackHappy RE: goodhealthgourmet Feb 18, 2013 07:47 PM

              Crema dorada is just something I saw on the La Ricura website, I have yet to see it in a store. I'll keep an eye out for it and see what the ingredients are.


              Thank you again.

      2. Pia RE: GretchenS Feb 19, 2013 10:40 AM

        Where are you shopping that has several different options for crema?

        1 Reply
        1. re: Pia
          Jenny Ondioline RE: Pia Feb 19, 2013 11:02 AM

          Here in Boston, any bodega or Latin grocery will have half a dozen crema options at minimum.

        2. s
          seamunky RE: GretchenS Feb 19, 2013 04:25 PM

          I often see the brands Cacique and El Mexicano/Marquez Bros. here in California. They label their products a bit differently from each other.

          What Cacique calls "Crema Mexicana" ("Mild and buttery, very fresh milk flavor, rich luxurious mouthfeel" according to their website) is called "Crema Fresca Casera" by El Mexicano. Both containers say "Grade A Table Cream" on the label.

          Cacique: Crema Mexicana Agria ("Truly full flavored, tangy and savory, rich mouthfeel.")
          El Mexicano: Crema Mexicana
          Label on both: Grade A Sour Cream

          Cacique describes Crema Salvadorena as "Tangy sour cream flavor and creamy mouthfeel."
          Marquez describes it as "acidified sour cream".

          Marquez Brothers lists the following products under sour cream: El Huache Crema Mexicana Natural, El Mexicano Crema Mexicana, Rancho Grande Crema Mexicana

          as Acidified Sour Cream: Crema Salvadorena, Crema Centroamericano, El Mexicano Crema Favorita, El Huache Crema Mexicana Agria

          as Table Cream: Crema Fresca Casera & Crema Superior (El Mexicano), La Michoacana Crema Mexicana

          So even the same parent company can confuse us since their "La Michoacana" Crema Mexicana is a table cream but their "El Huache", "El Mexicano", and "Rancho Grande" lines of Crema Mexicana are sour creams.



          1. Will Owen RE: GretchenS Feb 19, 2013 05:27 PM

            I use Crema Mexicana for most applications. It performs as crème fraiche does by not falling apart when heated, so if I'm not up to making up a batch of that (or if there just isn't time) I'll go buy the crema. I like it drizzled on green-chile omelets or whatever with a drool of Pico Pica … I've tried several of the different ones, but their relative characteristics vary so much from brand to brand. I've been buying them for over ten years now and I'm still not exactly sure of all the differences. Too bad they don't sell tiny sample bottles - the only reason I haven't gotten one of each to taste is the waste involved, since we don't use gallons or even pints of this kind of thing.

            Show Hidden Posts