After reading the posts last week about how everyone thinks Daisy sour cream is better than the H‑E‑B brand I felt compelled to share this with everyone:
Do yourself a favor and walk to the “Mexican cheese”? Section of the H‑E‑B and get the crema Mexicana. It will change your life. You’re welcome.
https://imgur.com/a/SjTskGG
by Shoontzie
14 Comments
For sure!
Future debate: which Latin American crema is better. The Salvadorian crema that comes in a little bag is the winner for me. You can also find it in HEB.
That’s my go to.
How’s it better? I’m intrigued.
Doing the lords work over here with the knowledge share.
Do yourself a favor and go to a Mexican meat market around town, and go to the back where the meat market is usually located. Walk towards the cheese part of the meat market usually in the back too, and you can get all the sour creams from different countries by weight. This is a good way to compare which one you like without having to buy a whole bottle.
AMEN
Crema is excellent, but if all you have is sour cream, mix it with a high quality salt (I use Madrone). It will drastically improve your sour cream (any brand) especially if you were planning on eating it as-is and not cooking with it.
Source: my Venezuelan mother in law does this to mimic the crema from Caracas.
But what’s the expiry? The only reason I get Daisy is because it’s got an extra month or more on expiration
I do like the Mi Tienda flour tortillas though. Those are solid.
Do yourself a favor and go to Borderless European Market. Of all the American and Mexican version of sour creams/cremas I’ve tried, their (Eastern European style?) “Canadian Sour Cream” blows it all away. What ever you put it on, instantly elevated. And then turn around in the aisle and get pierogis and dumplings to dip in it.
I literally just used this in a recipe. It’s so good.
https://tenor.com/view/he-aintlyin-preach-truth-facts-tho-gif-15825744?utm_source=share-button&utm_medium=Social&utm_content=reddit
I typically do the following for all my sour cream needs when making tacos/flautas/enchiladas:
Daisy sour cream
2 TBSP of Cholula
Salt
Pepper
Squeeze of lime
Yellowbird Habanero to preferred heart level
A few drops of water, stir briskly with a small fork.
Voila.
On top of that HEB peanut butter sucks. It’s like soup that I can pour out of the jar. Way too much oil in it.
I used the Salvadoran crema to make baked Egyptian rice. Was incredible.
https://www.fooddolls.com/egyptian-baked-rice/