Epazote is an acquired taste and difficult to describe beyond slightly acidic and pungent. In fact, the culinary personality of this herb is like cilantro in that people tend to either love it or hate. Also, even though many recipes use cilantro and epazote interchangeably, the two herbs have little in common other than being found in a Mexican-style dish.
The flavor profile of epazote pairs especially well with dairy products, including eggs, sour cream and cheese. Try adding it a pinch or two to bean casseroles and soups, quesadillas and cream sauces.
