Seems that many people have soured on sour cream in favor of yogurt, which is perceived to be healthier. But, sour cream hasn’t been replaced in the kitchens of many of the nation’s best restaurants, including those owned by noted chef, Richard Sandoval. Sandoval heads several restaurants across the country including several right here in Denver.
In this piece on TODAY.com, Sandoval says he prefers sour cream over crema, a Latin version of sour cream that is thinner and sweeter, in “very strong, spicy dishes like, mole poblano.” Chef Sandoval explains that sour cream is a little more acidic, which helps “cleanse the palate” while eating.
The article provides several creative and interesting uses for sour cream – a great public relations boost for the creamed condiment.