Cooking mojo in a real winery: now that’s fun. At Bodegas Monje in El Sauzal, you get a guided winery look plus a mojo workshop led by chefs such as Alessandro, with tastings happening right alongside the cooking.

I love the hands-on pace, because you’ll actually make coriander, parsley, and red mojo using traditional family recipes. I also love the way the wine tasting is paired during the workshop, with Dragoblanco plus watercress butter, Hollera plus almogrote, and MonjeTradicional plus Canarian chorizo and wrinkled potatoes.

One consideration: timing and language can be picky, with English only on weekends at 3 pm, so check your day before you book.

Key things that make this tour worth your time

• You cook three different mojos, not one rushed sauce
• Wine and food arrive in a smart rhythm, while you’re actively working
• A small group (up to 12) keeps the workshop hands-on instead of watch-only
• Chefs coach you step-by-step, and they’ll correct your first attempts
• You sit down to eat what you made, paired with the local sides served on-site
• Recipe to take home, so you can keep making mojo after Tenerife

First Steps at Bodegas Monje in El Sauzal

This experience starts at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal. The activity ends back where you began, so you’re not scrambling across town at the end with a bag full of wine and sauces. It runs about 90 to 120 minutes, which is a sweet spot: long enough to learn something real, short enough to still enjoy the rest of your day on Tenerife.

The meeting time listed is 11:00 am, and the tour itself runs in set windows during the day. In practice, you might find your tasting and your winery walk happen in a slightly different order than you expect, but it’s designed to fit into that same overall 1.5–hour block.

Winery Walk and Cellars: What You Get Before Cooking

The tour portion is more than a quick hello and a photo stop. You’ll be shown around the winery, including the cellars and the winemaking process. You also get context on the vineyard and how the wines you’ll taste connect to the place.

What I like about this part is that it doesn’t feel like a lecture. The guide leads the flow, and then you’re off to the workshop with a better sense of what you’re about to drink. Reviews specifically mention friendly guides such as Caleb, and you’ll feel that approachability in the way the schedule unfolds.

If you’re the type who can’t stop wondering what those big tanks are for, you’ll appreciate that the tour is detailed enough to satisfy that curiosity. And if you’re not that person, you’ll still benefit, because the workshop follows naturally after you see how the wine is made.

Wine Tasting That Powers the Whole Workshop

You don’t just taste wine at the start and then move on. During the cooking, you’re served three glasses of young wines, each paired with food. That pairing matters because it changes how you experience the sauces you’re making. You’re not working with mojo in a vacuum.

Here’s what’s included in the tasting flow:

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

A quick practical note: the wines described here are the baseline set for the experience. Some tasting experiences at wineries can vary, and one reviewer noted that higher-end options were offered by the glass too. Don’t count on that every time, but it’s a nice sign that you might get more variety than a basic tasting flight.

This is also the moment to slow down. Try the wines, then cook. Then taste again with your finished mojo. That sequence turns a winery visit into a real food-and-wine learning moment.

Hands-On Mojo Workshop: Coriander, Parsley, and Red

Now for the reason many people book this: the mojo workshop itself. You’ll make three types of mojo following traditional family recipes. The menu is clear:

• Coriander mojo
• Parsley mojo
• Red mojo

While mojos are being made, you’ll be working in the kitchen setup with a chef who teaches and monitors. Multiple guides and chefs appear in the experience (names like Moises, Alessandro, Andres, Gaspard, and Ángel show up in feedback), and the consistent theme is the same: they explain what they’re doing and then help you do it.

What the workshop actually feels like

Expect a class with real tasks. You’ll chop, mix, and build flavor the way you would at home, just with someone guiding you. One review pointed out that the knife setup may not be top-of-the-line, partly because it’s a shared, safety-first environment. That’s a minor tradeoff, and honestly it’s the kind of thing you can handle if you’re there to learn, not to gear-test your kitchen kit.

You’ll get a recipe to take home

One reviewer explicitly mentioned receiving a recipe to take home, and that’s a big value add. Tenerife mojo is great for one night, but the real win is being able to recreate it later. If you like cooking, this turns the day into something that keeps paying off after you return home.

Eating the Meal You Cook: Mojo Meets Local Sides

After the workshop work is done, you don’t just stand around holding a paper cup. You’ll sit down and eat the meal you’ve made with your group. This is where the experience becomes more social and more satisfying.

You’ll also be eating with the flavors already built into the tasting pairing. Based on the included food pairings, you can expect mojo alongside Canarian staples like:

• wrinkled potatoes
• Canarian chorizo
• almogrote
• plus the side pairing connected to the wine service (like watercress butter with the white)

Even if you’re not a big wine person, this meal structure helps. You’re tasting wine, but you’re also training your palate to notice how mojo changes the experience of food. Mojo is bold and punchy; pairing it with local sides makes the flavors feel designed, not accidental.

And if you want to maximize the day, show up ready to eat. Some reviews also mention arriving early for food offerings on-site, which suggests there’s more than just the scheduled class meal happening at the winery. If you have time, that’s an easy way to add value without complicating your plans.

Timing, Language, and Group Size (What You Should Check)

This tour is held at 11:00–13:00 and 15:00 time windows. The big detail to plan around is language. Tours are offered in Spanish and English, and English is only on weekends at 3 pm. Depending on the selected day, you can also get French and German.

So here’s the practical move: when you book, confirm the specific language for your selected time slot. If your Spanish is basic and English is your comfort language, don’t assume you’ll get English any day of the week.

The group is capped at 12 travelers. That matters. It’s small enough that your chef can check what you’re doing, and you’re more likely to get hands-on rather than watching from the sidelines.

Lastly, the experience is for age 18 and older, since wine is included. If you’re booking for a mixed-age group, you’ll need to sort plans accordingly.

Price and Value: What $55.51 Includes (and Why It’s Not Just a Tasting)

At $55.51 per person (with 7% IGIC tax included), you’re paying for more than a basic tasting flight. Here’s what the ticket covers:

• Professional guide
• Wine tasting
• Food tasting
• Mojo workshop (hands-on cooking class)
• Bottled water
• Alcoholic beverages as described in the experience (the three wine glasses and their pairings)

On paper, that’s three glasses of wine, some paired bites, a full workshop, and a sit-down meal. The value comes from the combination. A wine tasting alone can feel passive. A cooking class alone can feel like you’re learning flavor without a drink pairing. This ticket connects them, so you’re learning and tasting in the same flow.

Also, that 12-person cap helps you feel the pricing. You’re not just paying for ingredients and a chef’s time; you’re paying for time with a guide and feedback on what you’re doing.

What’s not included is also worth knowing. Any alcoholic drinks not described in the package are available to purchase. If you’re the type who tends to order extra wine with your meals, budget a bit for that.

Vegetarian diners aren’t left out either. A vegetarian option is available if you request it at booking, which is a practical win for picky eaters and food-allergy planning.

Practical Tips to Make Your Mojo Day Go Smoothly

A few small choices can make this experience much more enjoyable.

• Wear comfortable footwear and a comfortable coat. The dress code calls for it, and winery sites can feel cool even in warmer months.
• Bring your appetite. You’re tasting and then eating what you make. If you show up with a big coffee and nothing else, you’ll feel the schedule later.
• Tell them dietary needs up front. Vegetarian option is available, but you need to request it at booking.
• Don’t ignore the language/time pairing. English is limited to weekends at 3 pm. If you want English, align your date with that.

If you’re a foodie who loves local flavors, you’ll get a lot out of paying attention to the pairing logic: white with watercress butter, red with almogrote, and the other red with Canarian chorizo and wrinkled potatoes. That’s not random. It helps you understand how mojo fits into a meal.

Who Should Book This Tour (and Who Might Skip It)

Book this if you want a Tenerife experience that mixes wine tasting and hands-on cooking in a small group. It’s especially ideal if you enjoy learning from chefs and then eating your work while the flavors are still fresh in your mind.

You might skip it if you mainly want a long, slow winery tour with lots of free time. This is timed to fit a specific workshop flow. It’s also not the right pick if you’re traveling with people under 18, since the experience includes wine.

Also consider the language schedule. If your Spanish is limited and English isn’t available at your chosen day and time, that would change the value fast.

Final Call: Should You Book Bodegas Monje’s Mojo Workshop?

I think this is a strong booking for the right traveler. The combination of three mojos you make yourself, three wine glasses with specific local pairings, and then a meal where you actually eat what you cooked is the core reason people walk away happy. With 12-person max and chefs who actively coach (not just demonstrate), it feels like a workshop designed for participation.

Book it if your idea of a great day is practical learning plus good wine, not just sightseeing. And check the language-by-day detail first, so you don’t end up on the wrong time slot and spend half the class guessing what the chef is telling you.

FAQ

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

It takes about 90 to 120 minutes.

Where is the meeting point?

You start at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain, and the activity ends back at the same meeting point.

What time slots does the tour run?

The tour hours listed are 11:00 am–1:00 pm and 3:00 pm.

Which types of mojo do you make during the workshop?

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

What wines and food pairings are included?

You’re served three glasses of young wine: Dragoblanco with watercress butter, Hollera with almogrote, and MonjeTradicional with Canarian chorizo and wrinkled potatoes.

Is there a vegetarian option?

Yes. A vegetarian option is available, and you should request it at booking.

What languages are available?

Tours are offered in Spanish and English, and French and German are available depending on the day. English is weekends only at 3 pm, based on the schedule.

What is the minimum age to join?

The activity is for those 18 years old and older.

Will I get a recipe to take home?

Yes. You’re provided with the recipe to take home.