I've been cooking a lot of Mexican food lately (inspired, in particular, by Roberto Santibanez's cookbook "Truly Mexican." Highly recommended). A few of my favorite recipes call for epazote, which I cannot find (though the tomatillo salsas have turned out great without it). I chanced upon some dried epazote last week (can't remember where at the moment), but suspect the dried would not be nearly as good as the fresh herb. Any local sources for fresh epazote?