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Okay, Becky, I think I'm eating crow. :oops: From far in my past I remember cream agria. I assume it can be bought in Playa. I have never looked for it. My husband does not eat sour cream in any form, so it's never on my grocer list :wink: I tend to use refrigerated media crema.
Below is a description of various types of cream in Mexico. Some of it I found on the net. Some is mine, and one is taken from a post of James's.
Crema Mexicana
The most popular Mexican cream, this product is a thick, rich, fresh cream. It has the thickness of Devonshire Cream or Creme Fraiche and has the sweet taste of heavy whipping cream and is used as a dessert topping, either directly out of the package or whipped. Crema Mexicana is also used as an ingredient to thicken sauces and to give entrees a thicker richer taste. You'll love the result, especially with tomato based pasta sauces: creamier and richer than any pasta sauce you have tried before!
Crema Agria
The other popular variety of Hispanic cream is Crema Agria. This is a thick, rich cream with a tangy flavor. The flavor makes it a garnish for savory dishes, such as burritos, enchiladas, and fajitas.
Media Crema
Media Crema is a canned product often with the brand name of Nestle. We know it as ‘light cream’ or ‘table cream’. It can be added to soups, salads, and sauces. It is also good as a topping for fruits and sweets. I use it as one of the 3 milks for Pastel de Tres Leches.
Crema Acidificada
Cream served in Mexico is not the sour cream variety found elsewhere under the guise of Mexican cuisine. Here it is subtler and lighter. Only recently has sour cream been available in the typical grocery store (a Yoplait brand of crema acidificada de vaca). From a post by James on the Taquerias for Gringos thread.
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