Mojo sauce and wine in one stop. At Bodegas Monje near El Sauzal, you get a guided winery visit and a hands-on mojo workshop that ends with you eating what you make. I also like how the tastings are built around real food pairings, not just small sips and a quick nod.

One note before you go: the cooking setup is practical. If you’re picky about kitchen tools, expect basic knives and a hands-on pace designed for a group, not a home-cook perfection session.

Key points to know before you book

• Small group size (max 12) keeps the vibe friendly and hands-on
• Three mojos on the menu: Coriander, Parsley, and Red mojo
• Three young wines, three pairings: Dragoblanco, Hollera, and MonjeTradicional
• You eat the meal you helped make, with local sides
• English availability depends on the day, including a limited English slot at 3pm on weekends

Entering Bodegas Monje near El Sauzal

This experience starts at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal. You’ll end back at the same meeting point, which makes the day easy to fold into a Tenerife itinerary.

Plan to dress for comfort. The dress code calls for comfortable footwear and a comfortable coat, which makes sense if you’ll be walking around the winery spaces before you sit down to cook and eat.

The official time window is about 90–120 minutes, and tours run at 11:00, 13:00, and 15:00. In real life, your exact experience time can shift a bit earlier or later (for example, a tasting at 12:00 with a tour at 13:00), so build a little breathing room for the rest of your day.

Picking the right time slot and language (English can be limited)

The tour is offered in Spanish and English, and depending on the day, also in French and German. If you want English, pay attention to the schedule: English is available, but the 3pm slot is listed as weekends-only in English.

So here’s my practical approach: when you book, choose your time first, then double-check the language option for that specific time. A mobile ticket is sent out for the booking, but the key variable is which language the team is running at your chosen hour.

If you’re the type who wants every word of the cooking explanation, choose the language you’re most comfortable following in a hands-on kitchen setting. That matters because mojo isn’t just a sauce—it’s a method and a feel.

What the winery tour actually gives you

After you arrive, you’ll get a guided walk through the winery with the professional team. The tour covers the winery setup and the basics of winemaking, including time spent in areas where the wine process happens.

This matters because the tasting isn’t floating in space. When you understand how they handle production and how their young wines fit their style, the glass feels like part of a story instead of a random sip.

You’ll also notice that the staff presentation tends to be friendly and interactive. In recent experiences, hosts and chefs have included people such as Caleb for the guiding side and chefs like Moises, Alessandro, Andres, Gaspar, and Ángel leading the food work. You might not get the exact same names, but the pattern is consistent: you’re meant to chat, ask questions, and learn without feeling rushed.

Wine tasting: three young wines with three specific pairings

Wine tasting here isn’t just three glasses placed in front of you. Each pour is paired with something Canarian, so you taste the wine and then taste how it reacts with food.

You’ll be served three glasses while you’re making mojos or before the hands-on part starts:

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

That pairing detail is a big reason this ticket feels like more than a basic tasting. Watercress butter gives the white something fresh and creamy to bounce off. Almogrote is the kind of savory, salty match that makes red wine taste fuller, and carbonic maceration reds often come across more fruit-forward—so it’s a nice combo for people who like lively reds. Then the chorizo and wrinkled potatoes turn the whole thing into a proper meal concept, not a tasting flight.

Also, alcohol is included—but only as described above. If you want extra wines beyond those options, you’ll need to purchase them on-site.

The mojo workshop: make three sauces the Canarian way

The main event is the mojo sauce workshop, and you’ll make three types using traditional family recipes:

• Coriander mojo
• Parsley mojo
• Red mojo

While the mojos are being prepared, you’ll keep tasting your way through the wine pairings. This keeps the flow moving and also helps you start thinking about flavor balance—salt, acidity, herbs, and heat—because you’ll be responsible for the result.

You’ll get instruction from the chef team, and the point is not just to watch. It’s hands-on: you’ll chop, mix, and work the ingredients until you have mojos that taste like the versions you’ve likely been enjoying around Tenerife.

One small practical caution: this is a cooking class with a group pace. In at least one experience, people noted that a sharper knife would have been nicer. So if your cooking comfort matters, show up with good patience and expectations. You’re here to learn the technique, not to judge the cutlery.

Learning that mojos aren’t interchangeable

Here’s what you’ll pick up that doesn’t always show up in packaged sauce jars: mojos are not one-size-fits-all. Even within the same family, the coriander versus parsley version changes the whole mood of the sauce—aroma, freshness, and how the flavors land after the first taste.

Then the red mojo shifts the feel again. It’s the one that ties into the hearty pairings—like the chorizo and potatoes—and it tends to taste more “complete” on your plate because it has more heft in the overall flavor profile.

By the end, you’ll have three sauces and a working sense of how each ingredient choice pushes the flavor. That’s what makes this a real cooking class: you leave with a mental map, not just a recipe card.

The meal you cook: where everything clicks

After your workshop, you sit down to enjoy the meal you made with your group. The food concept is simple: you made the sauces, then the winery pairs them with local staples so you can taste the mojos in the context you’d actually eat them.

From the served pairings, you can expect elements like wrinkled potatoes alongside the MonjeTradicional pairing and Canarian chorizo. The experience is structured so the mojos aren’t treated like a side project—they’re part of the main eating moment.

In some experiences, the kitchen team is also described as keeping things warm and encouraging, pushing people to taste their own batch and adjust. And yes, people often want more time at the table after they finish, because that’s when everything feels like it belongs together: wine + sauce + local bites.

Value for $55.51: more than wine, more than a show

The price is $55.51 per person, and it includes 7% I.G.I.C tax. For this money, you’re getting:

• a professional guide
• wine tasting (the three listed wines)
• food tasting with those wines
• bottled water
• the mojo sauce workshop led by a chef
• the meal that follows your work

What you’re not getting is also clear: extra drinks and extra food that are not described as included can be purchased separately.

Now the practical value question: is it worth it compared to just doing a tasting? I think so—because the ticket combines three parts people usually do separately: a guided winery visit, a structured tasting with specific pairings, and a hands-on cooking lesson where you leave with skills. Even if you’re not a “major wine person,” the cooking side gives you something to take home beyond a few glasses.

Also, the group is kept to a maximum of 12 travelers, which is a sweet spot. You’re not stuck waiting your turn while half the group watches.

Who this tour fits best

This is a strong fit if you want your Tenerife day to feel local and practical. You’re likely to enjoy it if you like:

• wineries, but also want context and interaction
• cooking classes where you actually make the food
• trying new wines with food pairings instead of drinking in a vacuum
• learning flavor basics you can use back home

It may not be ideal if you prefer a completely relaxed schedule. The format is structured and timed, and once you’re in the workshop rhythm, you’ll be focused on cooking and tasting rather than exploring at your own pace.

Dietary notes: you should advise dietary requirements at booking. There’s also a vegetarian option available, but you’ll need to request it when you book so the team can plan accordingly.

Practical tips so you enjoy it more

Here’s how to make the day smoother:

• Arrive a little early so you can get settled before the group moves.
• Wear comfy shoes. Winery visits plus kitchen time means standing and walking.
• Expect hands-on cooking energy. This is not a museum-style lesson.
• If you’re sensitive to alcohol, remember the ticket includes three glasses, so pace yourself.
• If you’re traveling with dietary needs, tell them up front so you don’t end up with a “maybe” situation.

People also mention wanting small keepsakes like aprons, so if you’re a “save the moment” type, you might want to bring a small camera-friendly setup. Just don’t count on receiving extra items unless it’s clearly mentioned.

Should you book this Bodegas Monje ticket?

If you like doing things with your hands, I’d book it. The biggest strengths are the way the winery tour, three wine tastings, and the mojo workshop all connect into one meal-focused experience. You don’t just taste—you learn how the flavors are built, then you eat your results.

I’d only hesitate if your priority is purely wine sipping and you don’t want any cooking class component. Or if you’re strict about English language timing, double-check that your chosen hour matches the English availability pattern (especially for the 3pm weekend slot).

FAQ

FAQ

What’s the duration of the Bodegas Monje ticket with wine tasting and mojo workshop?

It’s listed at about 90–120 minutes (around 1 hour 30 minutes).

What languages are offered for the tour?

Tours are offered in Spanish and English, and depending on the day selected, also in French and German. English at the 3pm time is noted as weekend-only.

What time slots are available?

The experience runs at 11:00, 13:00, and 15:00.

Is the workshop vegetarian-friendly?

A vegetarian option is available. You should request it at the time of booking.

Are there age restrictions?

Yes. This activity is available for those 18 years old and older.

What comes with the ticket price?

Included: a professional guide, food tastings, wine tasting, bottled water, and the alcoholic beverages described in the experience details.

Where do I meet for the tour?

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

Can I cancel and get a full refund?

Yes. Cancellation is free if you cancel at least 24 hours before the experience start time for a full refund. If you cancel less than 24 hours before, it isn’t refunded.