TorontoOntario · 36 tours
Niagara FallsOntario · 25 tours
New York CityNew York · 30 tours
Las VegasNevada · 8 tours
San FranciscoCalifornia · 16 tours
VancouverBritish Columbia · 17 tours
DubaiUAE · 54 tours
Abu DhabiUAE · 5 tours
Buenos AiresArgentina · 23 tours
AthensGreece · 31 tours
AucklandNew Zealand · 38 tours
CancunMexico · 54 tours
No destinations match “”. Try searching all tours instead — that search understands full questions, not just place names.
Cook one of Bahia's most iconic dishes, from market to table.
A private gastronomic experience learning to cook fish moqueca, one of Bahia's signature dishes, starting with a visit to a local market to learn about the ingredients, followed by a stop at the Museum of Bahian Gastronomy and a hands-on class with an expert Bahian chef.
This cooking class is exclusively for your own group. You'll visit a local market before learning to cook fish moqueca — coconut milk, palm oil, and peppers included — under the guidance of an expert Bahian chef at a cooking class near the Museum of Bahian Gastronomy.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Round-trip pickup from your Salvador hotel.
Learn about the typical ingredients that go into Bahian cuisine at a real local market.
Visit a museum dedicated to the history and traditions of Bahia's food culture.
Cook fish moqueca, one of Bahia's most iconic dishes, with an expert local chef.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private gastronomic experience learning to cook fish moqueca, one of Bahia's signature dishes, starting with a visit to a local market to learn about the ingredients, followed by a stop at the Museum of Bahian Gastronomy and a hands-on class with an expert Bahian chef. This cooking class is exclusively for your own group. You'll visit a local market before learning to cook fish moqueca — coconut milk, palm oil, and peppers included — under the guidance of an expert Bahian chef at a cooking class near the Museum of Bahian Gastronomy.
Moqueca is a fish stew with Indigenous, African and Portuguese roots. The word is linked to Kimbundu and Tupi terms, Indigenous cooks wrapped fish and cooked it slowly, and enslaved Africans added dendê (palm) oil, which defines Bahian moqueca along with coconut milk, malagueta pepper and coriander.
Dendê palm arrived in Bahia early in the colonial period, though historians disagree about whether it was brought by colonists for commercial use or by Africans carrying seeds themselves; by the 1600s European naturalists recorded groves of it in Bahia. That is why the dish tastes different from moquecas cooked elsewhere in Brazil.
Starting at a local market shows where the peppers, fish and oil come from before you cook, so the class links ingredients to the city's African and Indigenous history rather than being a recipe demonstration alone.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
