General Discussion

Latin American

Latin American Crema styles?

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General Discussion

Latin American Crema styles?

Ruth Lafler | Feb 12, 2005 07:28 PM

When I browse in local Latino markets (mostly Mexican but with a smattering of other mostly Central American nationalities), I often see crema identified as "Mexican" or "Salvadoran" -- I think even Guatemalan -- from the same producer. The ingredients on the label are the same, so I've been wondering what the difference is.

In a related question, I was browsing a market today where they had two different kinds of bulk crema in the meat market. I asked the man behind the counter what the difference was, and the best he could come up with was that one was "yellow" (it had a distinct butter-yellow color) and the other was "blanco" (white). He gave me small amounts to taste, and I was struck by the fact that they were both somewhat salty, with the yellow one being noticeably saltier and tangier.

Can anyone enlighten me on the various types and styles of crema?

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