If you read my blog you see that I quite often mention crema. But what exactly is crema? Well, crema is the Hispanic version of sour cream and each country in Central America has their own version. But to a gringo like me, they all pretty much taste the same. I am sure if you taste tested them side by side like I have you would taste subtle differences.
Crema is one of the staples of Guatemalan cooking but seems most popular at breakfast where it is drizzled on eggs and beans but is also popular with pollo en crema, motulenos, Desayuno Chapin, fried sweet plantains and on my favorite dessert, Rellenitos de Platanos. You can use crema wherever you would use sour cream-a garnish for soups, topping nachos, dips and sauces. I have even been known to use it in lasagna in place of a white sauce.
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| Crema is on the left and sour cream is on the right. |
Recently my cousin Linda, well I think she is a cousin, she is married to my dad’s cousin John, and so does that make her my cousin? Anyways a relative of mine Linda recently was asking about crema and I told her I would bring her sown some the next I visited my parents. Well I visited my parents last weekend and left her crema in my refrigerator. When I told her I had left it at home she replied “that’s okay I don’t know what to do with it anyways”. So that is why I am writing about it today. So if you have learned something about cream today, thank Linda.
Quesos La Ricura is our favorite and can be found at most large supermarkets in the Greater Boston area and smaller Hispanic stores. Need help locating it send me a message.
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