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All three are available at my local mexican market. How are they different?

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I've wondered this too! – FuzzyChef Jan 5 '12 at 6:21
    
Where they're made, I'd guess ;) I had similar issues with sausages in the UK. Apparently every region on the island has its own style of sausage that are vastly different. – Yamikuronue Jan 5 '12 at 13:50

I haven't actually had these creams (I might have to try next time I'm at a Latin grocery), but a little research indicates that Guatemalen cream is something like a hybrid of American style sour cream, and creme fraiche; Honduran cream is saltier, and Salvadoran one is sweeter.

Here's a review.

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The primarily difference is where they are made.

But there's also a play on its acidity. Kind of like milk vs. buttermilk or different types of plain yogurt. I always thought of El Salvadorian crema was more acidic for my tastes. I think of Honduran as a less acidic, more creamy taste and I really enjoy it.

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The Salvadoran is to my palate the most flavorful. .but really buy what you like! American sour cream is thicker....I wish I had never purchased the Salvadoran sour cream...as it is all I want now and not as readily available

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"Buy what you like" - sure, but the point of the question is to find out how they differ without having to buy them all. – Jefromi Dec 28 '15 at 19:57

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