In the blender, put 1/2 can evaporated milk + 1/2 onion, diced (I like to stir fry it with some olive oil) + 6 water crackers + salt + pepper + 1 tablespoon of yellow chili pepper (sold canned in supermarkets) + 1/2 cup of mayonnaise, and blend until soft.
Toast the bread and cover with huancaina-style mayonnaise, then lettuce or arugula leaves, rolled smoked salmon slices.
Decorate with rough bindweed fruit + black sesame seeds + huaicaina-style mayonnaise + sour cream. And voilà!
