About this tour
A 2.5-hour hands-on class where you'll learn to make Mojo Picón—the traditional red and green sauces central to Canarian cooking—from a local chef using fresh island ingredients like cilantro and parsley. You'll then tour a traditional winery, taste three young wines, and eat wrinkled potatoes with your mojos and other local dishes in the vineyard. Suits anyone keen to cook something they can recreate at home and taste what locals actually drink.
Highlights
- Make red and green Mojo Picón from scratch with a practising local chef
- Learn the story and technique behind wrinkled potatoes and traditional sauces
- Taste three young wines straight from a working Canarian bodega
- Eat wrinkled potatoes with your own mojos plus almogrote and local bites
- Guided tour through traditional winery cellars and production areas
- Small group format in an actual vineyard setting, not a tourist venue
- Hands-on for 90 minutes—skills you can use in your own kitchen
What to expect
You'll start in the winery kitchen where a local chef walks you through making both mojo varieties, prepping fresh herbs and other island staples. Expect to chop, mix and taste as you go, learning why these sauces matter to Canarian food culture. Around the 90-minute mark, you'll sit down to eat—your mojos served with wrinkled potatoes, almogrote and other local dishes.
After eating, a guide takes you through the bodega itself, explaining how young wines are made and stored. You'll taste three wines in the vineyard setting, paired loosely with what you've just eaten. The whole thing winds down after roughly 2.5 hours; you leave with the recipes and a clearer sense of what Canarian food and wine actually tastes like.
What travellers say
- Genuine local chef teaching real techniques you can use at home
- Taste actual young wines from a working winery, not a tourist setup
- Hands-on for most of the time—no passive watching or speeches
- Wrinkled potatoes and mojos you made yourself taste noticeably better
- Small-group format means the chef can correct your technique
- No transport included—you need to arrange your own way there
- 2.5 hours is tight if you're a slow cook or want to linger over wine
- Not suitable if you have mobility issues or can't stand for extended periods
Themes summarised by our team from public information about this tour. Verify specifics on the operator's page before booking.
Good to know
This suits anyone who wants a genuine cooking skill and a real winery experience, not a staged performance. It's a strong fit if you cook at home and want to take something concrete back. No heavy fitness demands, but you'll be on your feet chopping and moving between kitchen and vineyard—wear comfortable shoes. The winery tour involves some walking through cellars; if stairs or uneven ground trouble you, confirm access details ahead. Group size isn't specified; assume small enough for the chef to teach properly but not a one-on-one. Included: mojo workshop, three wine tastings, wrinkled potatoes, almogrote and other bites. Not included: transport to/from the winery. Best booked mid-morning or early afternoon to avoid peak heat.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BookNow summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.