Two things I love right away: the way the cooking is explained with real technique (not just recipes), and the menu includes multiple Spanish and Mediterranean favorites so you’re not stuck with one dish. One consideration: at $180.62 per person, it’s a splurge, and because the activity includes several area stops, the overall timing can feel a bit “programmed” rather than free-form sightseeing.

Key highlights to know before you go

• Chef Roberto Medda’s teaching style: he talks through what he’s doing and shares practical tips you can use later.
• Rice lessons with texture differences: you’ll learn about paella and brothy rice, including how similar rice dishes end up different.
• A full celebration-style menu: canapés and cava to start, multiple starters, main courses, and Basque cheesecake.
• Menu flexibility in real life: past groups included vegetarians and specific dietary needs, handled during the evening.
• Private group vibe: only your group participates, so questions and pace don’t get swallowed by a crowd.

Chef Roberto Medda’s show is the star, not the script

If you’re tired of “watch-and-leave” cooking classes, this one changes the energy. The event is built around Chef Roberto Medda, described as having over 30 years of international experience, and you can feel that confidence in how he runs the flow.

What makes it work well is that you’re not just seeing the final plate—you’re learning why certain steps matter. The food is the hook, but the real value is the explanation: timing, texture, and what to pay attention to while cooking at home.

Also, this is truly a private tour/activity. That means you’re not squeezed into a general seating plan or competing for attention. In reviews, people highlight how pleasant, down-to-earth, and fun Roberto is, including how he gets along with everyone in the group.

The menu: what you’ll likely taste and why it matters

The sample menu reads like a “best of Spain” party meal, but it also teaches you how Spanish cooking creates variety. Expect a sequence of courses with multiple flavors and different textures, not just one safe crowd-pleaser.

Canapés and cava to start

The evening begins with canapés and cava aperitif, plus some little bites to get you going. This matters because it sets a social tone early—people relax fast, and you’re ready to pay attention when the chef starts demonstrating.

Starters that teach Mediterranean and Spanish balance

You may get several starters, such as:

• Sea bass, including a Catalan-style approach in some groups
• Crostino manchego and Iberian ham
• Humus and mojos dips with bread, plus a cava aperitif
• Chorizo and goat cheese salad, served with a flavored dressing and a chorizo oil / balsamic reduction (highlighted in reviews)

I like starters like these because they show range. You go from creamy and herby dips to salty cured flavors, then to tangy, punchy chorizo flavors. The chef’s explanations help you understand how seasoning and small sauce choices change the whole bite.

Main courses focused on rice texture

Rice is the centerpiece. The menu includes paella and also teaches a different rice idea afterward: brothy rice, with an emphasis on two similar Spanish rices and how they end up with different textures.

You might see paella taught as more than just a “stir and hope” dish. In reviews, groups mention Chicken Paella and Arroz Caldoso de Pollo, plus an explanation that helps you understand the difference between what you’re serving and how you get that texture.

If you care about cooking results, this is the part you’ll remember. Texture is where home cooks usually struggle, and learning that concept live is a big deal.

Dessert that closes the loop

Basque cheesecake shows up in the sample menu. It’s the kind of dessert that feels celebratory without being overly heavy, and it gives the evening that proper “we finished strong” ending.

“Stops” around Tenerife: how to read the route

The itinerary lists several stops around the south Tenerife area: Costa Adeje, Playa de las Americas, Amarilla Golf, Abama Golf, and Playa Paraiso. The activity starts at 38679 Costa Adeje, Santa Cruz de Tenerife, Spain, and it ends back at the meeting point.

Here’s how I’d think about this setup: the bulk of the 3-hour experience is centered on the cooking show itself, since the show lasts about 3 hours total. The listed stops suggest the evening includes movement or scenic/area transitions, with the cooking and tasting as the main event.

Practical takeaway: don’t plan to treat this like a flexible sightseeing day. If you want time to roam each neighborhood on your own, you’ll likely need to do that before or after. This is a program with a food payoff, and the route is part of the overall flow.

Learning what you can actually cook at home

The best cooking experiences give you transferable skills, not just a nice meal. This one leans hard into technique and “how to elevate home cooking,” which shows up in the way the menu is structured and explained.

Paella and brothy rice: the texture lesson

From the sample menu and the way dishes are discussed, the focus is on texture. You learn about paella and how it pairs with a rice broth concept that creates a different eating experience. Later, you get brothy rice instruction again, with the chef teaching how two similar Spanish rices can still come out different.

That’s useful because most people can name paella, but few can explain why it eats the way it does. If you’re the type who wants to re-create meals later, this gives you a framework to troubleshoot.

Small details in sauces and oils

The chorizo salad and related flavors get attention in reviews, including a signature chorizo oil and balsamic reduction. That’s a great example of what you should watch for during the show: small finishing choices can carry a dish.

Even if you can’t match the exact ingredients later, you’ll learn how to think about balance—salt, acidity, richness, and how a dressing changes a salad’s personality.

Ask questions like a chef, not like a student

Interactive is part of the experience. In practice, that means you can ask why a step matters or what to do if you’re cooking at home with different pans or ingredients. People in reviews emphasize that Roberto explains everything and is very pleasant while doing it, which makes questions feel welcome rather than awkward.

Bring a couple of cooking topics you care about. For example, ask about rice texture, sauce timing, or how to build flavor in starters. You’ll get more out of the evening if you have a direction.

Private birthday and group events: why this format works

This is one of those Tenerife activities that fits birthdays because it behaves like a hosted dinner, not a “class.” Reviews mention celebrations like milestone birthdays for families, and the vibe seems tailored to groups of friends or mixed ages.

The private format helps in three ways:

1. Pacing stays comfortable for everyone.
2. Questions don’t get lost in a big group environment.
3. Dietary needs can be handled more carefully than in a fixed menu situation.

That last point matters. One review specifically calls out vegetarians and dietary requirements, including the chef making soup for one person’s needs. Another mentions adapting a menu to suit both budget and dietary needs. So if you have a group with mixed eating preferences, this doesn’t have to be a stressful event.

In reviews, people also highlight how Roberto and his wife Brigette provide close attention to detail and run the evening smoothly. There’s even a note about the kitchen being left spotless after the meal—small thing, big relief when you’re celebrating at a home base.

English, timing, and practicalities that keep the night smooth

This experience is offered in English, so you’ll understand the explanations and menu walkthrough without translation gaps. Confirmation is received within 48 hours of booking (subject to availability), and you’ll receive a mobile ticket.

It also notes that it’s near public transportation. That’s useful if you’re not using a taxi for every leg, especially since the activity runs around the Costa Adeje–Playa Paraiso corridor.

Service animals are allowed, which is an important detail if your travel needs include them.

As for timing: the show lasts about 3 hours. That’s a comfortable length—long enough for multiple courses and real teaching, short enough that you’re not stuck late into the night if you want dinner plans afterward.

Price and value: what $180.62 per person actually covers

At $180.62 per person, this isn’t “cheap entertainment.” But the value comes from three things that often cost more when you book separately: a skilled chef’s time, ingredients for a multi-course menu, and the teaching component that helps you recreate results.

From the sample menu, you’re likely getting:

• Cava aperitif to start
• Multiple starters with Mediterranean/Spanish flavors
• Rice instruction with different texture-focused dishes
• Basque cheesecake for dessert

Then factor in the private group setup. Reviews describe Roberto cooking for groups around 10 and keeping it fun, interactive, and well-paced. If you split the cost across a group, the experience can feel more like a hosted dinner than a typical activity.

My balanced take: it’s a smart choice if you want one standout evening during a Tenerife trip, especially for a birthday. If you’re aiming for low-cost activities every day, you might feel the price more than the food.

Small drawbacks to weigh before you book

No experience is perfect, so here are the tradeoffs I’d consider based on the structure and menu style:

• It’s program-based, not casual roaming. The activity includes multiple Tenerife area stops, so expect a set flow.
• The menu is chef-led and Spain-heavy. If your group avoids certain foods (fish, pork, dairy, alcohol), you’ll want to plan your dietary needs in advance. The good news: there’s evidence Roberto handles vegetarians and specific dietary needs when asked.
• You’re paying for more than the meal. If you only want a quick meal, this may be more than you need. If you want technique and a memorable evening, it’s a strong match.

Should you book The Cooking Show Experience for a Tenerife birthday?

I’d book it if you want a birthday that feels like a real event—hosted, warm, and centered on skill. The combo of Chef Roberto Medda’s teaching style, a multi-course tasting menu, and the private group format shows up again and again in reviews as a highlight of the trip.

You should also consider it if your group includes people who care about food beyond just eating. Learning rice texture differences and sauce logic is the kind of takeaway that lasts after the last bite.

Skip it if your priority is budget-friendly sightseeing or if you only want a casual dinner without any structured teaching. In that case, you might prefer a normal restaurant meal and spend your time elsewhere.

If you do book, I’d go in with a couple of questions ready—rice, timing, and how to adjust dishes at home are great starting points. That way you get the most from the interactive part of the night, and the experience turns from a fun evening into something you can actually use later.

FAQ

How long is the cooking show experience?

It runs for approximately 3 hours, including the live cooking demonstration.

Where does the experience start and end?

It starts at 38679 Costa Adeje, Santa Cruz de Tenerife, Spain, and ends back at the same meeting point.

What language is the cooking show offered in?

The experience is offered in English.

What does the sample menu include?

The sample menu includes canapés and cava to start, starters like sea bass and crostino manchego with Iberian ham (plus other starters), main dishes such as paella and brothy rice, and Basque cheesecake for dessert.

Is it private for just our group?

Yes. It’s a private tour/activity, and only your group will participate.

Can I bring a service animal?

Service animals are allowed.

Is the location near public transportation?

Yes, the activity is near public transportation.

Is there free cancellation?

Yes, you can cancel up to 24 hours in advance for a full refund.

I especially like that the class stays practical and small. With a maximum of 8 people, you get real back-and-forth, not a rushed demo. Also, the hosts (Ave and Eric) share the origin side of the food in a way that feels natural, not like a lecture.

One consideration: transport isn’t included, so you’ll need to plan how you get to C. San Felipe In Chirche, 18. Optional pickup exists for an extra fee, but it depends on where you’re staying.

Key highlights you’ll feel right away

• Hands-on mojo making using local fresh ingredients
• Ave and Eric explain the origins and context as you cook
• Tasting right after cooking, so you taste your own work while it’s fresh
• Canary potatoes are a standout part of the meal
• Max 8 people, keeping the session friendly and interactive

Chirche and the mojo setting: why this village matters

Tenerife is full of places to eat, but this experience focuses on eating culture, not just food. The class happens in an ancient Canarian village setting in Chirche, which is the point. Food traditions make more sense when you’re not just watching from a distance. You get the feeling that mojos aren’t a trend; they’re part of daily life in the islands.

The start point is straightforward: C. San Felipe In Chirche, 18, 38688 Chirche, Santa Cruz de Tenerife. The activity runs about 2 hours, beginning at 11:00 am. That timing is useful. It’s late enough for a calm morning, and early enough that you’re not scrambling later for lunch plans.

Because the group is capped at 8 people, you’ll likely be able to ask questions without shouting over the room. That small size is what turns a cooking class into a real conversation, especially since the hosts (Ave and Eric) bring stories into the session.

What you actually learn: mojo basics with local ingredients

Mojo can sound like a single dish, but it’s really a whole way of building flavor. In this class, you get the chance to create iconic mojos with local fresh ingredients. That matters because “mojo” is one of those things people might describe, but it’s hard to truly understand until you make it.

I like that the lesson is not theoretical. You’re not just handed a printed recipe and told to follow along. You’ll be making the sauce yourself and learning by doing—taste, adjust, and understand the logic behind the mix.

And the ingredient choice is part of the payoff. Fresh local ingredients change the whole result. Even if you’re an experienced cook, you’ll probably notice that the flavors feel more direct and grounded. If you’re the kind of person who loves understanding why something tastes like it does, this format gives you that.

The 2-hour flow: cooking, stories, then tasting

This is a culinary workshop with storytelling built in. The format blends three things: hands-on cooking, entertaining origins stories, and a tasting of what you made plus other local favorites.

Here’s the rhythm you can expect:

First, you’ll get oriented and start the cooking workshop. The instructor guides you through the process, and you’ll work with the ingredients to build your mojo. Since it’s small, you can slow down and get help when you need it.

Then the storytelling kicks in. This isn’t generic facts. Ave and Eric focus on the origin of the foods and connect the cuisine to Tenerife life and environment. In practical terms, that gives you something to remember beyond the recipe. When you understand where a sauce comes from and why it matters locally, you start spotting that logic later when you eat it outside the class.

Finally, you taste. This is a big deal. The tasting right after the cooking is what helps the experience land. You’re not tasting a “random sample” at the end. You’re tasting what you created, so the flavors make sense in your mouth and in your mind at the same time. And the tasting includes Canarian potatoes, which were a clear highlight, described as among the best people had ever had.

The hosts: why Ave and Eric change the whole vibe

In a cooking class, the instructor matters as much as the recipe. Here, the hosts are Ave and Eric, and their style comes through: relaxed, practical, and enthusiastic without turning it into a performance.

What I think makes their approach work is that they don’t just teach steps. They connect the food to place. You’ll hear the history and local context as you cook, then the meal makes that context feel real.

From what’s been shared, Ave and Eric are keen to share their enthusiasm for good food properly made, and that energy helps the class feel like time well spent rather than an obligation. If you enjoy learning while you cook, this setup is a great match.

Price and value: what $34.84 gets you in real terms

The price is $34.84 per person for about 2 hours, and it includes a lot that many food experiences charge extra for. Your package includes the cooking class, the instructor, refreshments, storytelling, and tasting.

A key value point: you’re getting both instruction and a meal component. Some cooking classes teach you a technique and then stop. Here, you cook and then taste right away, including local elements like the Canarian potatoes.

Also, the group size makes the price feel more justified. With a maximum of 8 travelers, you’re less likely to feel lost. You get attention while you’re working, and you get a tasting that feels connected to what you made.

What’s not included is transport. That’s the part to budget for yourself. If you’re already planning to use public transportation or a local taxi, you can treat this as an affordable food experience with real teaching value. If you’re counting on pickup being included, plan on a separate cost since pickup is optional for an additional fee.

Where to meet and how to time it without stress

You’ll meet at C. San Felipe In Chirche, 18, 38688 Chirche, Santa Cruz de Tenerife. The start time is 11:00 am, and the activity ends back at the meeting point.

This matters because it reduces uncertainty. You don’t have to figure out a second drop-off. It’s a round trip to the same spot, and the end time is essentially built into the 2-hour session.

Pickup is optional for an additional fee. If you want it, you’ll need to indicate your address in the South-West Tenerife area and provide a phone number with the prefix. After booking, you’ll get the exact pick-up place and point. If you want to keep things simple, you can also just use the public transportation options nearby—this activity is near public transportation.

My practical advice: decide early how you’re getting there. Since transport is not included, your budget and timing depend on your own plan. If you’re using pickup, request it clearly and double-check the pickup details when they’re sent. If you’re going on your own, aim to arrive a few minutes early so you can settle in before cooking starts.

What to bring (and what to ask) so you get more out of it

This is a cooking workshop, so you’ll get the most from it if you treat it like an active class, not a passive food tour. Bring a curious mindset and ready-to-learn questions. Even if you already like mojos, ask how the ingredients and method change the flavor.

Here are smart things to ask during the session:

• How the origin stories connect to today’s way of making mojo
• What you can adjust to change flavor intensity
• How to recognize a proper result while you’re cooking

Also, check your own comfort level. The tour is suitable for everyone and has no health limitations listed. Service animals are allowed. That means there’s nothing “special” you must prepare around accessibility from the information given.

And because the tasting follows the cooking, pay attention while you’re making it. You’ll taste your result soon after, so your notes in the moment help you remember what worked.

Who should book this mojo cooking class

This is a strong fit if you want:

• A hands-on food activity in Tenerife that teaches more than just steps
• A small-group class where you can actually interact with the instructor
• Local flavor with context, including origins stories and island life connections

It’s also ideal if you enjoy food that links to culture. The storytelling part is not filler. It’s part of why the experience sticks with people: it helps you understand why the flavors exist in the first place.

You might want to think twice if you prefer a tour where transport is handled for you automatically. Pickup is optional (extra fee), and transport isn’t included. So if your schedule is tight or you don’t want to manage getting to Chirche, you’ll need a plan.

Should you book Mojo Cooking Class in an ancient Canarian village?

Book it if you love food you can make yourself, and you want a Tenerife experience that feels grounded in daily local life. The small group size, the practical hands-on mojo workshop, and the tasting that includes standout Canarian potatoes make it a good use of your time. The fact that Ave and Eric weave origin stories into the cooking adds extra value, because you leave with context, not just a meal.

Don’t book it if you need transport fully included. Since the class starts at 11:00 am in Chirche and transport isn’t part of the price, you should be confident you can get there smoothly.

If you want an affordable, intimate cooking experience with real instruction, this one is an easy yes.

FAQ

What is the price of the Mojo Cooking Class?

The price is $34.84 per person.

How long is the experience?

It lasts about 2 hours.

Is pickup included?

No. Pickup is optional for an additional fee. If you request it, you’ll need to share your address in the South-West Tenerife area and your phone number with the prefix.

Where does the class start?

You’ll start at C. San Felipe In Chirche, 18, 38688 Chirche, Santa Cruz de Tenerife, Spain.

What language is the class offered in?

The class is offered in English.

What is included in the price?

The class includes the cooking workshop, instructor, refreshments, storytelling, and tasting.

What is the cancellation policy?

You can cancel for free up to 24 hours in advance of the experience start time for a full refund. If you cancel less than 24 hours before, the amount paid is not refunded.

Chef Ave leads the hands-on cooking, and Erik brings the lively commentary that connects the sauces to island life. This is a small group limited to 8, taught in English, and it’s built for people who want something more personal than a standard restaurant meal.

Key highlights worth showing up for

• Red and green mojo practice using a mortar and pestle, not just watching
• Chef Ave’s live instruction backed by cruise-ship kitchen experience
• Erik’s storytelling that explains where the flavors and traditions come from
• Tasting and pairing that goes beyond bread and sauce
• A real village setting in Chirche with ancient terrace fields and threshing grounds
• A relaxed meal feel with refreshments during the 2 hours

Why Chirche Makes This Mojo Class Different

If you only do the big-name tourist stops in Tenerife, you’ll miss the everyday island rhythm. Chirche is the opposite of that. You’re in a truly historical village where you can see the old terrace fields and threshing grounds—visual proof that food here grew out of work, seasons, and survival.

I like that the experience anchors the sauces in place. You’re not learning mojo as an abstract recipe. You’re learning it as part of a rural Canarian way of living, with the village setting doing half the teaching for you.

The class also feels intentionally small. With a group capped at 8 people, you get enough attention to ask questions and actually understand what you’re doing with the ingredients.

Meeting at Casa Carmen in Chirche

Your meeting point is Casa Carmen, C/ San Felipe, Nº 18, 38688 Chirche, South Tenerife. If you’re coming from the South-Tenerife area, there’s an optional pick-up service, and the provider sends driving instructions and details by email.

This matters because Chirche isn’t built for quick drop-offs. A few people note the village isn’t the easiest drive-through, so give yourself buffer time and go in with the mindset that you’re arriving for an authentic rural moment, not a city tour.

Inside the experience, you’ll be set up for cooking and tasting right away. The format is simple: you’ll learn, you’ll work with the food, and then you’ll eat what you made.

Cooking Red and Green Mojo With a Mortar and Pestle

This workshop centers on traditional mojos—the iconic Canarian sauces people talk about when they want real island flavor. You’ll make them using local fresh ingredients, and the core technique is hands-on: pounding and mixing with a mortar and pestle.

I think this is the secret sauce of the whole thing—literally. Mojo isn’t just about taste; it’s about texture. When you crush and blend, you control the coarseness, you release aromas, and you learn what changes when you treat the ingredients differently.

Chef Ave leads the cooking. She’s described as having long-standing experience as chef de cuisine on cruise lines, which shows up in how the class stays organized and easy to follow. Even if you’ve never cooked before, the session is designed so you can keep up without feeling rushed.

You’ll also hear commentary as you cook. That’s where mojo turns from a sauce into a story you can taste.

Taste Pairing and the Food You Actually Eat

After the prep comes the part most people remember: tasting. The event is built around a tasting experience with food pairing, so you’re not just sampling a spoonful of sauce and calling it a day.

You can expect refreshments during the event. Based on past experiences, the tasting can expand into a more meal-like flow. People mention things like Canarian potatoes and tapas, plus drinks such as wine, beer, and lemongrass lemonade.

That’s a big deal for value. At $34 per person for 2 hours, you’re paying for more than cooking instruction—you’re paying for the full experience of learning and eating, in a setting that feels lived-in rather than staged.

Also, mojo is the headline, but the sides help you understand why mojo belongs on the island table. Potatoes and tapas make the pairing practical, not theoretical.

Chef Ave and Erik: Stories That Make the Sauce Make Sense

Mojo tastes great on its own, but the class gets memorable when someone explains what you’re tasting. That’s where Chef Ave and Erik click together.

Chef Ave runs the cooking portion, and Erik is often singled out for being an engaging story teller. His commentary links the recipes to Tenerife’s history and traditions, including how local ingredients became staples and why certain flavor combinations show up again and again.

What I like about this storytelling style is that it stays attached to the food. You’re not being lectured for the sake of it. You’re hearing why ingredients matter, how methods evolved, and what you can look for as you taste.

One fun bonus: some people mention the presence of a cat named Morris at the venue. It sounds small, but that kind of homey detail adds to the feeling that you’re stepping into a real household, not a scripted performance.

What the 2 Hours Feels Like (and Why It Works)

The total time is 2 hours, and that’s short enough to keep it from dragging. You’re not stuck in a long cooking marathon. Instead, you get a focused sequence: welcome, guided mojo-making, tasting, and pairing, with refreshments in between.

For first-time cooking class participants, this time-boxed structure is a gift. You get hands-on practice without the mental fatigue of a full-day course. For experienced cooks, it’s still useful because you’re learning a specific regional technique and flavor logic you might not know.

There’s also something social that happens in small groups. With a limit of 8 participants, you naturally talk more—about ingredients, about Tenerife, and about what you like and why.

Price and Value: Why $34 Can Feel Like a Deal

Let’s talk money without pretending it’s the only factor. $34 per person sounds modest for a hands-on class with tasting, storytelling, and refreshments. The value increases because you’re not only learning how to make mojo; you’re also eating it with local touches.

If you’re coming from a trip where food costs add up fast, this kind of class offers a clean trade: you pay a set price and you leave with a meal experience plus skills you can repeat at home.

You should also consider what you’re buying beyond the food. You’re buying access to a real village setting in Chirche, plus the chance to understand local culture through flavors. That usually costs more when it’s packaged as a traditional tour.

Practical Tips for Getting the Most From Your Visit

A few things will make your experience smoother.

1) Plan for rural timing. You’re meeting in South Tenerife, in Chirche. Even with optional pick-up from the South-Tenerife area, you’ll want extra time around arrival and parking-like logistics.

2) Wear comfortable shoes. The activity is not listed as suitable for mobility impairments or wheelchair users, and people are using hands-on tools like a mortar and pestle. That hints that you’ll be on your feet and moving a bit.

3) Go with an appetite for tasting. One of the most repeated surprises is that it can feel like more than just sauce-and-bread. If you arrive hungry and open-minded, the pairing part lands better.

4) Bring questions about flavor. The class format practically invites it. Ask about what changes when you adjust ingredients, and you’ll get better stories from Erik and better guidance from Chef Ave.

Who Should Book This Mojo Workshop in Chirche

This is ideal if you want a local food experience that isn’t locked behind a language barrier or a long bus ride. It’s a good fit for couples, small groups of friends, and families who can manage a hands-on activity.

It’s also a smart pick if you like context. Some people go to cookery classes for technique only. Here, you’re getting technique plus the island background that explains why the sauce is the way it is.

The experience is not suitable for wheelchair users, and it’s not suitable for people with mobility impairments. Babies under 1 year are also not suitable.

Language-wise, the workshop is in English, and the class is limited to 8 participants, which helps keep it interactive.

Should You Book the Mojo Workshop at Chirche?

Book it if:

• You want a hands-on cooking moment with real payoff in flavor.
• You like your food experiences explained in plain language, not just instruction.
• You’re excited by the idea of mojo-making in Chirche, with the terrace fields and threshing grounds nearby.

Skip it if:

• You need included transport and don’t want to coordinate arrival. Transport is not included, though optional pick-up may be available from the South-Tenerife area.
• You need an accessibility-friendly format. This one isn’t designed for wheelchair use or mobility impairments.
• You’re looking for a long, multi-course restaurant style evening. This is compact, focused, and based on a 2-hour format.

If you’re on Tenerife and you want one experience that feels both practical and cultural, this is the kind of booking that’s hard to regret.

FAQ

What is the duration of the Mojo Workshop in Chirche?

The experience lasts 2 hours.

Where do I meet for the class?

The meeting point is Casa Carmen, C/ San Felipe, Nº 18, 38688 Chirche, South Tenerife.

Is transport included?

No. Transport is not included. There is an optional pick-up service from the South-Tenerife area.

Who teaches the workshop?

The workshop instructor is Chef Ave, and the event also includes storytelling from Erik.

Is the class taught in English?

Yes. The workshop instruction is in English.

How many people are in the group?

It’s a small group limited to 8 participants.

What’s included in the experience?

You get the cooking class, instructor, tasting, storytelling, and refreshments.

What can I expect to cook?

You’ll make traditional mojos using local fresh ingredients and you’ll use a mortar and pestle.

Is the workshop refundable if plans change?

Yes. There is free cancellation up to 24 hours in advance for a full refund.

Who is the workshop not suitable for?

It’s not suitable for wheelchair users, for people with mobility impairments, and for babies under 1 year.