Mojo, wine, and a cooking class in El Sauzal. I love the hands-on mojo workshop plus a winery visit, and I especially like that you taste three young wines while learning. The only catch is that you’ll be using whatever kitchen setup is available, so if you’re picky about knives, plan for that.

This tour runs about 90–120 minutes and keeps the group small (up to 12), which makes it feel more like a lesson than a stampede. You’ll also sit down to eat the mojo creations you help make, so you’re not just watching.

Language and food needs are workable. The experience is offered in Spanish and English, with weekend English at 3pm, and some days also in French and German, and there’s a vegetarian option if you ask when booking.

Key things to know before you go

• Three mojos taught with traditional family recipes: coriander, parsley, and red mojo.
• Wine tastings with specific pairings: white with watercress butter, red with almogrote, and young red with chorizo and wrinkled potatoes.
• Small group format (max 12): more time for questions and hands-on work.
• Ends with a meal you make: you get to eat your own mojo creations with your group.
• Chefs and guides can vary by day: you might be taught by chefs such as Moises, Andres, Alessandro, or Gaspar, and hosted by guides like Caleb.

A Hands-On Wine and Mojo Lesson at Bodegas Monje

If you want Tenerife that feels practical and hands-on, this is a strong choice. You’re not stuck at a table listening to wine facts for 90 minutes. You’re moving through the winery, tasting, then cooking mojos the Canarian way, and finally eating what you made.

What makes this tour work is the pacing. You get guided winery time, then the workshop builds from watching to doing. It’s also built around pairing: the workshop isn’t floating in a vacuum; it’s tied to tastings and simple local bites.

Price-wise, this is $55.51 per person for about 1.5 hours. That may sound steep until you factor in what’s included: a professional guide, wine tasting, food tasting, bottled water, and the alcoholic beverages described in the program.

Where it happens

You meet at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal (Santa Cruz de Tenerife). The activity starts at 11:00am and ends back at the same meeting point.

Winery Tour Time: Cellars, Winemaking, and How It All Connects

The visit starts with a guided look around Bodegas Monje. You’ll see parts of the winery operation and get the story behind what they grow and how they make their wines. Reviews also point to time spent in the cellars and time watching the winemaking process, which helps it feel more real than a quick photo stop.

This part matters because it sets your tasting up for success. Even if you don’t call yourself a wine person, knowing how grapes are handled and how styles are made makes the later tasting more interesting. You also get context for why the winery focuses on certain local pairings once you’re eating.

Who leads you through it

The guide team can be multilingual and varies by day. You might be hosted by someone like Caleb for the winery portion, and you may meet different chefs for the cooking workshop. Since the program runs in multiple languages, you can usually get clear explanations without having to guess.

Time reality check

Plan for about 90–120 minutes. The official time windows are set, and your exact tasting and tour moments can shift slightly. In other words: you’re not going to need a car commute stress-fest, but you should arrive with a calm buffer.

Mojo Workshop: Make Three Versions, Learn the Why

The star of this experience is the mojo sauce workshop. You’ll make three types of mojo based on traditional family recipes: Coriander Mojo, Parsley Mojo, and Red Mojo. That alone is a useful upgrade over the usual one-mojo souvenir approach. You learn patterns you can repeat at home, not just one batch.

The workshop is hands-on in a real way. You’ll start by watching the chef demonstrate, then you’ll get your own turn making mojo. And you don’t just make sauce and walk away: you taste, then you sit down to eat.

Coriander, parsley, and red mojo

Because the menu calls out three distinct styles, you can expect variety in flavor and texture rather than one-note garlic-and-salt. Coriander and parsley mojos also give you a chance to compare two green herb profiles side by side. The red mojo is the anchor that connects to Canarian favorites you might recognize from local meals.

Knife and prep expectations

One practical thing to keep in mind: the cooking tools are meant for a group workshop, so you may not find restaurant-grade everything. One note from past guests was that a better knife would have helped. So bring your patience, and if you want to be extra comfortable, just wear shoes and clothing that let you stand and work without worrying about movement.

You’ll leave with something useful

You get a recipe—so this isn’t only about fun in the moment. That matters because mojo is easiest when you know the structure: what you’re building, what gets added, and in what order. If you like cooking tours, this is the kind of souvenir you’ll actually use.

The Wine Tasting: Young Wines with Canarian Pairings

While the mojos cook, the tour serves three glasses of young wines, each paired with a specific local bite. This is one of my favorite parts because it turns tasting into a meal experience. You’re not just drinking; you’re also tasting what the winery thinks the wine should work with.

Here’s how the pairings work:

• Dragoblanco (young white wine) with watercress butter
• Hollera (red produced using carbonic maceration) with almogrote
• MonjeTradicional (young red wine) with Canarian chorizo and wrinkled potatoes

Why these pairings are smart

Pairings are where many wine tours go vague. This one gets specific names and specific foods, which makes it easier to remember what you liked and why. Also, carbonic maceration is a particular production method associated with fruit-forward character. You don’t need to be a technical wine student to notice that style and compare it to other reds you might try later.

Pace and serving style

The program is designed so you taste while you cook. That keeps energy up and prevents the workshop from turning into a long waiting game. It also means you’re likely to feel satisfied at the end, since you’ve been sampling all along.

Meal Time: Eating Your Mojo Creations with the Group

After the workshop, you sit down and enjoy the meal you made. This is the part that turns the day from activity into experience. Instead of taking photos of sauce and calling it done, you get to taste it at the pace of an actual meal.

Food in this experience includes the items served with tastings (like almogrote, Canarian chorizo, wrinkled potatoes, and potatoes for the mojo pairing) and whatever your workshop produces. And yes, the meal is part of the included flow.

Vegetarian option

If you’re vegetarian, this is one place where you can still get the full experience. A vegetarian option is available, and you should request it when booking so the team can plan your meal.

Price and Value: What $55.51 Really Buys

At $55.51 per person (with the 7% I.G.I.C tax included), this tour is paying for more than a basic tasting flight. You’re getting:

• a professional guide
• food tasting
• wine tasting
• bottled water
• alcoholic beverages as described
• a hands-on cooking workshop
• a meal at the end tied to what you made

The big value driver is the workshop. A tasting-only tour might give you a nice hour. This gives you a skill you can reproduce and a meal you can eat immediately. If you’re the type who enjoys cooking or wants a memory with actual payoff, that’s where the price starts looking reasonable.

Best value if you drink and you cook

This is best value for you if you’ll enjoy wine (since wine is included as part of the program) and if you’ll use the recipes afterward. If you’re the type who doesn’t drink at all, you might find the alcohol component less appealing, even though you’ll still do the workshop and meal.

Timing, Group Size, and Comfort Tips That Matter

This is a small-group format with a maximum of 12 travelers, which is a practical advantage. You’ll get more time with the chef and guide, and the workshop stays manageable instead of feeling rushed.

Dress and comfort

Dress code is simple: wear a comfortable coat and footwear. You’ll be moving around and standing while cooking, so don’t go for stiff shoes. Tenerife weather can be mild, but the winery setting and indoor/outdoor shifts can make comfort more important than style.

How language affects the experience

You can choose your language when booking. The tour is offered in Spanish and English, and some days include French and German. Weekend English is at 3pm, so check your date early if English matters most to you.

Should You Book This Mojo Workshop?

I’d book it if you want Tenerife that’s more than scenery. This tour gives you three big wins: a real winery visit, a tasting with specific pairings, and a hands-on mojo workshop that ends with you eating your own cooking. The small group size helps keep it friendly and focused.

Book it soon if you like structured activities that still feel personal. Past guest ratings are strong (4.8 across 60 reviews), and the workshop is the part that tends to get the most praise. If you know you’re going to cook on your trip anyway, this is a fun way to learn a local technique and take the recipe home.

Skip it only if you dislike cooking tasks or you strongly prefer a tasting-only format with zero food prep. The day is built around making sauce, then eating.

FAQ

How long is the Bodegas Monje wine tasting and mojo workshop?

The activity is estimated at about 90 to 120 minutes.

Where does the tour start, and what’s the address?

The meeting point is Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain.

What time does it start?

The start time is 11:00am.

What time slots are offered?

Tours run in these windows: 11:00h–13:00h and 15:00h.

What happens during the experience?

You’ll get a winery tour, participate in a hands-on mojo sauce workshop making three mojos, and then enjoy a sit-down meal with your group.

How many wines are included, and what kinds are they?

You’re served three glasses of young wines: Dragoblanco (young white), Hollera (red made using carbonic maceration), and MonjeTradicional (young red).

Which mojos will you make?

You’ll make Coriander Mojo, Parsley Mojo, and Red Mojo.

Is there a vegetarian option?

Yes. A vegetarian option is available if you request it at the time of booking.

What does the ticket include?

Included: professional guide, food tasting, wine tasting, bottled water, and the alcoholic beverages described in the program.

Is this tour for adults only?

Yes, it’s available for participants 18 years old and older.

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