Become a Better Cook in 4 Days!

This Mexican Crema is a silky, creamy sauce that’s a little tangy and a little salty. It’s addictively good!


Crema is a Mexican condiment that you’ll often find served as a topping for tacos and other Mexican dishes.  Some people here in the United States confuse it with sour cream – but a good Crema recipe is so much more!

How do you make Crema?

In its simplest forms, crema is a mix of heavy cream and buttermilk. Lime juice and salt are also added to the crema – which helps cut the richness of the mixture, giving it a bright, fresh but still creamy taste.

We swapped in sour cream (a common substitute for the buttermilk when making crema) in our recipe today – partly because it’s what we had on hand, but also because we wanted a thicker crema in the end.

Mix the ingredients together, then (similar to making homemade crème fraîche) allow the mixture to sit at room temperature to thicken.



How do you serve Crema?

We placed our crema in a squeeze bottle, then used it to drizzle over the tacos we made with our Tempura Fish Nuggets recipe from earlier this week. It’s delicious with just about any other Mexican dish as a condiment. Crema is also great as a dressing on salad or vegetables, or simply served as a dip with tortilla chips.


Adapted from The New York Times.

You may enjoy these other Mexican sauces, dips, and condiments:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Author: A Family Feast
  • Prep Time: 24 hours 5 minutes
  • Total Time: 24 hours 5 minutes
  • Yield: 2 cups
  • Category: condiment
  • Method: no cooking required
  • Cuisine: Mexican


1 cup heavy cream

1 cup sour cream*

1 tablespoon lime juice

¼ teaspoon kosher salt


Whisk all ingredients then let sit at room temperature for at least four hours and up to 24 hours. As it sits it will thicken.

Refrigerate after 24 hours.

Crema will stay thick in the refrigerator for a week, then it will begin to separate. Do not keep beyond a week.


*Buttermilk may be used instead of sour cream

Keywords: Mexican crema


Mexican Crema

Mexican Crema

Featured in this Crema post

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Madeleine Haggard wrote:

    I’m making this right now, for a rehearsal dinner I’m catering tomorrow. Do I let it sit ‘covered’ or ‘uncovered’??? I have it in the cabinet right now but it’s not covered.

    • Martha wrote:

      Hi Madeleine – Either is fine. We covered it ourselves, but it won’t change the results if you leave it uncovered.

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.