Flavors of Tenerife: Mojo Workshop, Wine Tasting and Winery Tour

About this tour

Spend two and a half hours learning to make Mojo Picón—the fiery red and green sauce that defines Canarian cooking—from a local chef, then walk through a traditional bodega to taste three young wines paired with island snacks. You'll prepare both versions using fresh herbs and local produce, hear why wrinkled potatoes are essential to the islands' food story, and finish in the vineyard with cheese, cured meats, and your own freshly made mojos to take home.

Highlights

• Prepare red and green Mojo Picón from scratch with island herbs
• Taste three young wines in a working Canarian winery cellar
• Learn the history of papas arrugadas and traditional sauce-making
• Sample almogrote and wrinkled potatoes with your own mojos
• Walk through a family-run bodega still producing wine the old way
• Take home your prepared sauces to recreate the meal later

What to expect

The afternoon splits neatly in half. First, you'll stand in a working kitchen with your chef, chopping cilantro and parsley, crushing garlic, tasting as you build layers of heat and flavour into both sauce versions. Expect to get your hands properly dirty and leave with jars of what you've made. After that, you move into the winery itself—a cool, quiet space where the guide shows you how young wines are stored and aged. You'll taste three in succession, each paired with local bites. The wrinkled potatoes arrive warm, ready to dip into your own fresh mojo.

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