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El Pollo Loco baja El Pollo Loco
The Shrimp Avocado Baja Tacos, a Lenten special at El Pollo Loco, were finished with roasted Baja crema.

Cooling crema spreads across menus

Mexican cousin of sour cream provides zest and balance

Sour cream, a culinary workhorse prized for its smoothness and tang, is the starting point for a wide range of sauces, dressings and dips. It’s ubiquitous as a topping on baked potatoes and as a dollop atop a plate of nachos. Lately, however, its Mexican first cousin, crema, has eclipsed it on menus. Made from a mixture of cream and buttermilk, along with the frequent addition of salt and lime juice, the versatile ingredient has captured the fancy of chefs at all types of restaurants.<

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