Search the website
Pati Jinich Mexican Cream 1-thumb-510x342-1727

Mexican cream is rich, thick, tangy and slightly salty. It used to be hard to find in the US, but now you can find it in Latin or International stores, but also mainstream stores! In Mexico, you can find it in any grocery store, and there are richer versions in small towns and ranches, where the cream earns its name “Crema Fresca” and I bet you would feel like me: that you can finish a whole pint in spoonfuls.

If you can’t find it, you can substitute it for other kinds of Latin cream, such as the Salvadoran, they are very similar.

You can also opt for French Crème Fraîche if you can’t find Latin style creams. Crème Fraîche and Mexican cream are similar, though the former is thicker and less tangy and salty than the latter.

Depending on the dish, if it is used for a topping, you can substitute it for sour cream. Yet if it is used for cooking, I prefer to substitute it for regular heavy cream.

In the photo above, you can see the consistency of Mexican cream, as well as its shine. It really adds another layer or flavor to so many dishes.


I was at a local Mexican grocery store and they had something called jocoque which was tangy and lightly salted too. Is it the same thing with a different name?

Hola Crystal,
Jocoque is not the same as Mexican cream, it is a bit thinner and more sour. Both are tangy and a little bit salty!

Want to try your Tequila shrimp but cannot find Mexican Style Cream anywhere. I have found a mexican “table” cream. Would that be the same? Can I substitute heavy cream with some lemon juice?

Hola Joan, You can substitute creme fraiche or heavy cream.

Hello Pati, I love your show and website!

I am confused about Mexican Crema. I know that it is slightly sour, similar to creme fraiche, and I love it. I actually make it from scratch often, adding a little buttermilk to heavy cream and letting it sit out overnight.

Is there a cream in Mexico that is NOT sour, like whipping cream in the US? And if so, what is it called?

Thank you!


I substituted heavy cream in the Tequila Shrimp and it was fantabulous. Next time I am at the international market I’ll be getting Mexican cream. I really would like to try your Enchilada Verde recipe. It looks great!

Can you please leve the recipes so we can make then thank you

Hi Luis, Let me know what recipes you are looking for, I will give you the links…

I use it in many dishes..soups of all kinds..and specifically in spaghetti sauce…makes everything a little better :)

I would like the thick cremá recipe please and thank you in advanced and by the way my husband Loves your show.

That is great news! For Mexican cream, try to find it at your grocery store. Either that or any other Latin style cream. If you don’t find it, you can use heavy cream or sour cream, depending on the recipe.

Hubby just picked some up somewhere, for once I’m thankful for the random things he brings home from the store. This stuff is awesome. We mixed about a teaspoon with 1/3 cup non-fat greek yogurt and it is a perfect substitute for sour cream. I am thinking I may add some agave or truvia to that mixture for a whipped cream substitute. And some almond flavor to the cream itself for my coffee! Super good stuff!!

Love those ideas, Sandy!

Due to my husbands job we currently live in a place where Mexican products aren’t available at our neighborhood grocery stores and shipping from online places is not possible. My family misses the Mexican cream with and without salt and the cream salvadorena. Is there a way I can get the recipe? Please!

I will try to post a recipe for this soon! =)

I recently posted a recipe for Esquites (Mexican Corn Salad)- using mayonnaise. Most recipe that I have researched use mayonnaise, however is it proper to use crema instead? Thank you.

Yes, of course, many people add both!

Leave a Comment

Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2016 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up