All three are available at my local mexican market. How are they different?
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.
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.
I find Salvadoran cream thinner and tastes like a very mild cheese (cheddar?) And Mexican cream is like sour cream only 100 times better. It's thick, made using live cultures like how yogurt is made and had a more profound dour cream flavor. I love both. Salvadoran cream is the best imho. If they are making them in the Mexican market, you should try them!
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