I have a friend from Oaxaca who swears by putting epazote into guacamole in addition to the usual suspects (garlic, lime, onions, cilantro, etc...). I think it tastes great, but....
Everyone else I've talked to says "that's weird" including friends from Mexico City, Morelia and Aguascalientes.
How common is using epazote in guacamole? I've never seen a reference to it, but then again, Mexican food is far from being my specialty!
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