Crema is the cultured pouring cream of Mexico and Latin America — light cream gently soured by lactic-acid bacteria into a thin, glossy, drizzle-able cream with a soft, clean tang. Looser and less sour than American sour cream and a touch saltier, it is thin enough to squeeze from a bottle or trail off a spoon in ribbons. It is the cooling finish of the Mexican table, streaked over tacos, enchiladas, tostadas, chilaquiles, elotes and pozole to soften heat, add richness and lift the plate.