The dish is prepared by first combining all of the ingredients–vegetables and meats–in a large pot with seasoning. Then, the pot is buried underground near the natural boilers for six hours. At lunchtime, the pot is uncovered and lifted out of the ground before being served.
Before going to our restaurant, our guide told us that we had to make a quick stop. We arrived at a spot near the lake, where we could see many thermal pools bubbling and several little piles of dirt. It was only then that we realized that we would see our lunch appear before our eyes as the restaurant workers lifted the huge pots of cozido out of the ground! It was quite a sight to see!
