A morning visit to Santa Cruz's Mercado Africano to choose fresh fish, followed by a cooking class learning to prepare papas arrugadas, mojo sauces, and traditional fish dishes with a Canarian chef.
The Tenerife Fish Market and Cooking Class combines a morning visit to one of Santa Cruz de Tenerife's most vibrant food markets with a hands-on cooking session focused on the Canary Islands' most iconic dishes. The experience is based in Santa Cruz, the island capital, and takes approximately four hours from start to finish. The session begins at the Mercado de Nuestra Señora de África — commonly known as the Mercado Africano — a covered market built in 1943 whose design blends Canarian colonial architecture with Moorish references. The market is one of the most important food markets in the Canary Islands, housing hundreds of stalls across two floors and an internal courtyard. The fish section is particularly notable: local species including vieja (parrotfish), cherne (wreckfish), sama (red snapper), bocinegro, and fresh-caught tuna are displayed on ice alongside octopus and cuttlefish. A Canarian chef accompanies the group through the fish hall, explaining how to select for freshness, identifying seasonal species, and choosing the ingredients that will be used in the cooking class that follows. After the market visit, the group moves to a teaching kitchen for a two-hour cooking session. Participants learn to prepare papas arrugadas correctly — boiled in heavily salted water until the skins wrinkle and a crust of salt forms on the surface. Two mojo sauces follow: mojo rojo, made from dried red peppers, cumin, and garlic, and mojo verde, made from coriander and garlic, both prepared from scratch using a pestle and mortar in the traditional method. The main dish is a traditional Canarian fish preparation that varies by what was freshest at market, and may include fish en escabeche, sancocho (salt cod with gofio and potatoes), or a grilled fillet with mojo. The €80 per person price covers the market visit, the full cooking class, the shared meal, a glass of wine, and a printed copy of all recipes. Additional drinks are at guests' own expense. Groups are kept small — usually 6 to 10 participants — to allow everyone hands-on time with the chef. The class is conducted primarily in English, with Spanish available on request. Dietary substitutions for shellfish allergies or vegetarians can be arranged with advance notice.
What is included
- Market visit
- cooking class
- meal
- recipes
- wine
Highlights
- Guided morning visit to Mercado Africano, Santa Cruz de Tenerife's historic multi-floor covered food market
- Hands-on preparation of authentic papas arrugadas with mojo rojo and mojo verde made from scratch
- Chef-led guidance on selecting the freshest Atlantic and Canarian fish species at the market
- Small-group cooking class finishing with a shared meal and a glass of Canarian wine
- Printed take-home recipes for every dish prepared during the class
Tips for visiting
- The class begins at the market, which is most active before 10am — an early start is typical
- Arrive on an empty stomach; the cooking class ends with a full shared meal
- Wear clothes that can get splashed — aprons are provided, but working with fish and mojo sauces can mark light fabrics
- Mention shellfish allergies or dietary restrictions at booking to allow the chef to plan appropriate alternatives
- The Mercado Africano is worth exploring beyond the fish section; arriving a few minutes early allows independent browsing of cheese, produce, and honey stalls
Frequently asked questions
Do I need prior cooking experience to join?
No prior experience is needed. The class is designed for all levels; the chef demonstrates each step before participants try it themselves, making it suitable for complete beginners.
What fish dish will we cook?
The specific fish dish varies depending on what is freshest at the market on the day. Options typically include traditional preparations such as sancocho, fish en escabeche, or grilled fish with mojo sauce.
Are the recipes provided in English?
Yes — a printed copy of all recipes in English is included in the tour price. Spanish versions are available on request at the time of booking.
How many people are in the class?
Groups are kept small, usually 6 to 10 participants, to ensure everyone has hands-on time at the stove with the chef rather than just observing.
Can I visit the Mercado Africano independently?
Yes — the market is open to the public and free to enter. However, joining a guided visit means the chef explains how to identify quality fish and seasonal ingredients, which adds significant value for those unfamiliar with local Canarian species.