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Crema is a rich, tangy, and slightly thickened dairy product similar to sour cream, commonly used in Mexican and Central American cuisine.

Crema has a mild, tangy flavor with a creamy texture, less sour than American sour cream and more delicate.

Store crema in the refrigerator in its original, airtight container. Use within the best-by date for optimal flavor and safety.

It's not recommended to freeze crema as it can separate and lose its creamy texture when thawed.

Crema is widely used as a topping for tacos, tamales, soups, tostadas, and as a base for sauces and dressings.

Once opened, crema lasts about 1 to 2 weeks in the refrigerator, as long as it is kept sealed and cold.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can make homemade crema by mixing heavy cream with a small amount of buttermilk and letting it thicken at room temperature, then refrigerating.

Crema can be drizzled over tacos, enchiladas, soups, and grilled vegetables, or used as a topping for desserts and fruits.

Yes, sour cream can be used as a substitute, though the flavor and texture will be a bit different—sour cream is thicker and tangier.

Spoiled crema may have a sour smell, off flavor, or visible mold. If any of these are present, discard it.

Crema and crème fraîche are similar, but crema is slightly thinner and less tangy. Each imparts its own unique flavor and texture.

Use crema in soups like tortilla soup, on chilaquiles, with fajitas, as a salad dressing base, or on desserts like tres leches cake.

Yes, traditional crema is naturally gluten-free, but always check the packaging for any additional ingredients.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Most traditional crema contains lactose, but lactose-free varieties may be available. Check the product label for details.