Mojo and wine, made together. This small-group stop at Bodegas Monje in El Sauzal mixes a real winery walk with a hands-on mojo sauce workshop and a seated meal, not just a sip-and-go tasting. I especially love the three mojo styles you learn to make (coriander, parsley, and red). One possible drawback: you will do prep at your own pace with the tools provided, so if you are picky about knives, bring patience.

You will taste young wines while you cook, then eat the mojos you helped create. Expect about 90 to 120 minutes total, with options in English depending on the day, and a max group size of 12.

If you like food you can recreate at home, and you want Tenerife beyond the usual beach routine, this is an easy add-on.

Key things to know before you go

• Three mojos, one family-style lesson: coriander mojo, parsley mojo, and red mojo (rojo)
• Wine flight with snack pairings: Dragoblanco with watercress butter, Hollera with almogrote, MonjeTradicional with chorizo and wrinkled potatoes
• A chef actually teaches, then you cook: you cut, mix, and build your sauces during the workshop
• Small group, more hands-on time: capped at 12 travelers for a calmer pace
• Language depends on timing: English is offered, with weekend English at 3 pm
• You eat on site: your mojo work turns into the meal

Entering Bodegas Monje in El Sauzal

Bodegas Monje is in El Sauzal, a quieter part of Tenerife than the busier resort strips. The meeting point is simple: C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain, and the start time listed is 11:00 am.

What I like about this kind of setting is the rhythm. You are not rushing between five stops. You are on winery property, inside the winemaking spaces, then you shift to the kitchen for the mojo class.

If you have a rental car, you will find it straightforward. If you are without one, plan your day so you arrive on time. The sessions have set start times, and the whole experience runs like a train.

The winery walk: cellars, winemaking, and context you can feel

Before the cooking, you get a guided look around the winery facilities. The focus is practical, not academic. You will see how grapes become wine, and you will get background that helps the tasting make sense.

This part matters because the wines you try are not just random labels. You are tasting young bottlings from the estate, including one made using carbonic maceration. If you know what that means, you can taste the style right away. If you do not, you will at least leave knowing there is a reason each glass tastes the way it does.

From the way the experience is built, the guide also keeps the pace friendly for groups. With a max of 12 people, it is easier to ask questions and get answers that are not half-muted by the whole bus.

Wine tasting built around three Canarian pairings

The tasting happens while the mojos are being made, so you are working and sipping in a single stretch. You are served three glasses of the winery’s young wines, and each one comes with a specific pairing:

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

This is a smart choice for value. A lot of winery tastings stop at small pours and generic bread. Here, each wine has a local companion, so the tasting feels like part of the Canarian food story rather than a separate activity.

It also means you get variety. White with something buttery and green. Red with a savory cheese-based element. Then a red served alongside chorizo and wrinkled potatoes, which are a classic island-side combo.

One extra note from the experience: you get to try more than just the cheapest bottles. Some tastings include the more expensive wines too, with per-glass access rather than forcing you into a full purchase to taste them.

The mojo workshop: coriander, parsley, and red (rojo)

The main event is the hands-on mojo sauce workshop. You make three types following traditional family recipes, using a range of ingredients.

Your workshop is built around these mojos:

• Coriander Mojo
• Parsley Mojo
• Red Mojo (often referred to as rojo)

The chef-led format is the difference between a fun snack and a real skill you can repeat later. You watch the method, you learn what each component adds, and then you make your own batch. In several sessions, the chef also checks your first attempts and guides you through adjustments. That feedback is gold if you want the sauce to taste right, not just look right.

You might be surprised by how different the three mojos feel once you taste them side by side. Green mojos tend to be bright and herb-forward. The red mojo shifts toward deeper, warmer notes. And yes, they can taste much better than the bottled versions you find back home.

If there is a drawback, it is small but real: you will likely use the knives and tools available to the group. One review mentioned wishing for a better knife. If you cook a lot, that could matter to you. If you are there for the lesson and the flavors, you will probably move past it quickly.

What you eat after cooking: Canarian bites with your sauces

After the winery tour and the workshop, you sit down to enjoy the meal you helped make with your group. The experience is structured so the food and wine connect to what you are learning.

Even before the meal, you have pairings during the workshop:

• Almogrote shows up with the Hollera red
• Canarian chorizo and wrinkled potatoes come with MonjeTradicional
• Watercress butter accompanies the Dragoblanco white

Then your mojo creations land on the table as part of the on-site meal. That matters because mojo is not just a condiment. It is a whole flavor system on the islands, and learning it works best when you taste it immediately in context.

The staff also keeps things generous in the wine department. One common theme in feedback is that pours were not timid. That is not a reason to treat this like an all-day party, but it does mean you get enough sip time to notice differences between the wines.

Who this tour suits best (and who should think twice)

This experience is best for you if:

• You want something hands-on in Tenerife, not only photos and views
• You enjoy wine tastings but prefer food pairings that actually show up on your plate
• You like cooking lessons where you leave with a method you can use later
• You travel with a small group or friends and want a shared activity that feels personal

It may be less ideal if:

• You need a perfectly flexible schedule. Sessions have set times, and the activity can run slightly before or after within the same general window, but you should still plan around the start hour.
• You dislike being “in” an experience rather than observing. This one involves cutting, mixing, and tasting while you work.

It is also a good fit for couples, small families with older kids, and food lovers who enjoy casual learning. The atmosphere is more family-kitchen than formal classroom.

Price and value: what $55.51 buys you in real terms

At $55.51 per person, you are paying for more than a guided walk. The included items are:

• A professional guide
• Wine tasting
• Food tasting
• Bottled water
• Alcoholic beverages described in the experience (plus the pairing foods tied to the three glasses)

You are also getting the workshop component, which is the real differentiator. You are not watching someone else cook. You make three mojos yourself, then you eat them. That turns the price into a “lesson plus meal plus tastings” bundle.

One quiet bonus is the group cap of 12 travelers. Smaller groups make the experience feel more guided and less like a production line. And in a food-centered activity, the slower, more personal pace is part of the value.

If you want to spend more on additional wine or extras, those are available to purchase. But the core experience already has enough wine and food to feel like a full, satisfying outing.

Practical tips before you arrive

A few things will help your day run smoothly:

• Wear comfortable footwear and bring a comfortable coat. The dress code is casual and practical.
• Plan for a kitchen moment. Even if the sauces are not hard, you will be actively working with ingredients.
• If you have dietary requirements, you should advise them when you book.
• A vegetarian option is available, so you can still join without forcing yourself to avoid everything.

Also, if you care about language, check the session. English is available, and there is a weekend English option at 3 pm. Spanish tours are part of the offering, and on certain days the tour runs in French and German depending on the selection.

Should you book this mojo and wine workshop?

In my opinion, yes, if you want a Tenerife experience that is equal parts wine education and real cooking fun. The mojo workshop is the star, and it is supported by an actual winery visit and a structured wine flight with thoughtful local pairings. You leave with sauces you understand, not just sauces you sampled.

I would skip it only if you hate hands-on activities, dislike set timing, or you are looking for a more sightseeing-heavy day. For everyone else, this is one of the better ways to get the flavors of the island in a single focused outing.

FAQ

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

The estimated time is about 90 to 120 minutes.

What mojos will I make during the workshop?

You will make three types of mojo following traditional family recipes: coriander mojo, parsley mojo, and red mojo.

What wine tastings and food pairings are included?

You get three glasses of young wines: Dragoblanco with watercress butter, Hollera with almogrote, and MonjeTradicional with Canarian chorizo and wrinkled potatoes. Food and water are included as described, and alcoholic beverages included are those listed in the experience description.

Is there a vegetarian option?

Yes, a vegetarian option is available. You should advise the team at the time of booking.

What language options are available, and when is English offered?

Spanish tours are offered, and English is offered as well. Depending on the day selected, English is available, with weekends in English at 3 pm. The tour may also be offered in French and German on certain days, based on the option you select when booking.

Is there an age limit, and is the group small?

The activity is for adults aged 18 and older, and it has a maximum of 12 travelers.

Can I cancel for a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid will not be refunded.