I haven't seen it either, so I try to bring it back with me from the States when I go. Two boxes (4 envelopes) will usually last me a year, since I don't make it that often. You can also make your own from scratch, and it's not too difficult. For a pint of dip, you need: 1/2 beef boullion cube. (the size if which is supposed to make 2 cups of broth) 1/2 cup, more or less, of finely minced white onion. 1-1 pint container of sour cream In a bowl, place the boullion cube and macerate it into about 2 TBS of the sour cream. When the boullion is completely broken up, (it is soft to begin with) add the remaining sour cream and mix thoroughly, until the color is even throughout. Set aside to "steep". Place the minced onion in a small pan and slowly sautee with as little oil as possible. You want the onion to be translucent, but not brown. Cover the pan, so the steam aids the process. When done, use a rubber spatula to transfer the onion and any liquid to the sour cream/boullion mixture, and incorporate. Mix thoroughly, cover and place in the fridge to chill. Disclaimer: I have not tried this in Mexico yet, and I have found Mexican sour cream to be much runnier than the American varieties. So if you're used to the American kind, you might want to put the sour cream into a funnel or strainer with a coffee filter for a couple of hours, and the whey/water will pass through. I know this trick works with yogurt, but I have never tried it with Mexican sour cream. It's possible you might want to buy extra sour cream to make up for the liquid loss. Bon apetit
