I love sour cream on Mexican food. I don't use it plain though. I like to put a scoop or two in a small bowl and pour in the juice from a jar of pickled jalapenos. Stir until it's smooth. You can make it as thick or thin as you like. Much easier to get into tacos. Gives the sour cream a nice, spicy bite to it. I like making a huge plate of nachos and drizzling this sour cream over the nachos, then adding shredded lettuce and diced tomatoes. Very good.