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Just wanted to share for us Latin cooks that find ourselves with the same problem.
On a side note, most latins swear on their own crema (Latin version of sour cream) so far I have had A few but like Mexicana the best. Same thing for queso, everyone has a a version that they like.
Just wondering if you all use this instead of sour cream and for those that do, which style you all like the best?
Crema Agria and Crema Salvadoreña. Unfortunately, depending on what brand you buy or which restaurant is serving it, Crema Mexicana and Crema Salvadoreña might be sweet or sour. I prefer Crema Agria on Mexican and Salvadoran foods, my wife prefers sweet Crema Salvadoreña.
Dirt( hope we are friendly enough to refer to your first internet name) I like both but for hot spicy foods I like crema Mexicana, for food that have a fresher taste I like other cremas like salvidorians.
My best friend though uses Hondrian creama and her Cuban husband loves it, they put a bit of tomato in it.
Ok I am curious, how come you know all these Latin dishes and condiments?
Dirt( hope we are friendly enough to refer to your first internet name)...
Ok I am curious, how come you know all these Latin dishes and condiments?
Sure, you can call me "Dirt" - I suppose it's better than "Mud."
I sent you my response via PM, but I don't want others to think I ignored you so I'll answer here. I am well-versed in Latin American cuisine. My wife and I cook LOTS of Latin dishes and, once a year, I cook a mojo-injected Cuban-style suckling pig in my La Caja China. I even know where to order Seville (sour) oranges for the mojo .
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