Mexican Style Crema

A tangy, creamy Mexican-style crema made from just two ingredients: heavy cream and buttermilk. Culture it at room temperature for at least 12 hours, then let it thicken in the fridge overnight before drizzling over tacos, nachos, or bowls. It keeps for up to two weeks.

Why You'll Love Mexican Style Crema

This crema is easy to make at home with just a few ingredients, and it's the go-to topper for fish tacos, nachos, and burrito bowls. The buttermilk gives it its tang, and the overnight culture gives it a thick, pourable body. It keeps for up to two weeks in the fridge.

Tips and Tricks

• Use fresh buttermilk: It's what turns heavy cream into tangy crema as it cultures.
• Patience is key: Let it culture at room temperature for at least 12 hours to develop that perfect thickness and flavor.
• Store properly: Keep refrigerated and use within two weeks for best taste and texture.

Variations

• Option 1: Add a pinch of smoked paprika or chipotle powder for a smoky kick.
• Option 2: Stir in fresh herbs like cilantro or chives for herbal freshness.
• Option 3: Use lime zest alongside the juice for extra citrus aroma.

Substitutions

• Option 1: Use sour cream or plain yogurt if you don't have buttermilk for a different tang.
• Option 2: If you can't culture at room temp, add a teaspoon of vinegar or lemon juice to heavy cream and refrigerate for a quick fix.
• Option 3: Use sea salt or kosher salt as preferred.

Best served with

• Fish tacos or crispy shrimp tacos
• Loaded nachos or Mexican street corn
• Burrito bowls or grilled vegetables
• Spicy soups or chilis

How to Store Leftovers

• Keep the crema in a sealed container in the refrigerator for up to 2 weeks. Stir before use, and always use a clean spoon to avoid contamination.

Common Questions

Mexican Style Crema

No ratings yet

A simple, creamy, and tangy Mexican-style crema, made with heavy cream and buttermilk. It thickens overnight for the perfect texture, ready to drizzle over tacos, nachos, and bowls.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Ferment 18 hours hrs

Total Time 18 hours hrs 5 minutes mins

Servings: 1 cup

Course: Dressing/Condiment

Cuisine: Californian, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 cup heavy cream
• 2 tablespoon buttermilk
• 1 tablespoon lime juice about half a lime
• ⅛ teaspoon kosher salt

Equipment

• Glass jar with lid

Method

 

1. In a glass jar, combine heavy cream and buttermilk.
2. Cover tightly and leave on the counter at room temperature for 12 to 24 hours, until thickened.
3. Stir in lime juice and kosher salt.
4. Mix well and serve.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: keep in an airtight jar in the fridge for up to a week. Give it a stir before serving since it can thicken further as it sits.

Tried this recipe?

Let us know how it was!