Here in the states, if we think of the herb epazote at all, it's in regards to beans. In Mexico, it's a lot more common than you'd think.
This dish served at El Cardinal in Mexico City was glorious. Grilled octopus with epazote. They marinated the seafood in olive oil and then grilled it with expertise. After, it was tossed with chopped epazote. I was in love.
Epazote also is nice in a quesadilla and it's a natural when combined with mushrooms.
I have never tried eating octopus before! This is a very interesting dish.