Good to hear from you. Epazote is a totally Mexican herb - you might like to read up on it in the article I wrote about it some time ago: The Herbs of Mexico - Epazote
And please don't be put off Mexican food - or trying the recipe - by the thought of a hot chilli. You can use something much milder, and as I always emphasise to my audience when I do chilli demonstrations, chilli's greatest talent is FLAVOUR, not heat. Yes the habanero (very typical of the Yucatan Peninsula) and Scotch Bonnets are hot, but there are countless mild chillies used in the Mexican kitchen which even a bland palate like yours would be able to deal with. And when you finally get to Mexico, it is simply a matter of asking "pica mucho?", is it very spicy?!