{"id":53742,"date":"2024-12-17T17:34:54","date_gmt":"2024-12-17T23:34:54","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=53742"},"modified":"2026-04-05T18:30:13","modified_gmt":"2026-04-06T00:30:13","slug":"dagmars-delectables-bakery-german-specialties","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=53742","title":{"rendered":"Dagmar’s Specialties – Rio Rancho, New Mexico"},"content":{"rendered":"
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Dagmar’s Specialties in Rio Rancho<\/figcaption><\/figure>\n

In her last Facebook post, Dagmar Gertrude Ingeborg Schulze Marshall Mondragon remained optimistic about making a full recovery from the most recent of the many recent health woes that plagued her otherwise rich and wonderful life. Dagmar refused to be defined by those health woes. Instead, we\u2019ll remember her as not only an extraordinary chef and baker, but as one of the kindest, most loving and optimistic souls to ever grace our Earthly plane. Dagmar was devoted to her customers. \u00a0She passed away on \u00a025 February 2023.\u00a0 You can read more about the amzing Dagmar below.<\/p>\n

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Picture-Perfect Pastries at Dagmar’s<\/figcaption><\/figure>\n

Michael Almanzar, a long time friend of Dagmar’s who is affectionately known as Dagmar’s “Brother from another Mother<\/em>” is the new Owner\/Operator of Dagmar’s! \u00a0 Dagmar’s reopened on August 25, 2023. \u00a0We’re happy to report that under Michael’s stewardship, this outstanding German bakery hasn’t skipped a beat. \u00a0Though we miss the beautiful baker, we’re gladdened that her delicious legacy lives on.\u00a0 One of the improvements Michael has made is in expanding the Dagmar’s space.\u00a0 The restaurant now has a dining room with a handful of tables in which diners can enjoy their German fare in comfort.\u00a0 If you prefer al fresco dining, it’s available, too.<\/p>\n

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Eager Customers Studying Pastry Choices<\/figcaption><\/figure>\n

If you’re not already acquainted with German baked goods or you believe French bakeries are the be-all and end-all, it might surprise you to learn that CNN’s Travel website contends “German bread is the best in the world<\/strong><\/a>.”\u00a0 Having enjoyed freshly baked baguettes, buttery croissants and crusty loaves of French bread (as well as\u00a0 rich, creamy gateaus; decadent eclairs and other pastries) in my travels across France, I’m more than inclined to agree.\u00a0 One visit to Dagmar’s will convince you, too.<\/p>\n

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View From the Dining Room<\/figcaption><\/figure>\n

10 November 2023<\/strong>: While Dagmar’s pumpernickel and rye breads are fabulous, our favorite is the amazing br\u00f6tchen, an incomparably wunderbar white bread roll.\u00a0 Living in England, we easily came to love the simplicity of br\u00f6tchen<\/strong><\/em> with butter and thick apricot jam, a welcome departure from the American tradition of piling on a hillside of ingredients ala Dagwood Bumstead.\u00a0 We also loved the richness of br\u00f6tchen with creamy French butter and sharp English Cheddar, but our favorite was br\u00f6tchen with braunschweiger<\/strong><\/em> which wasn’t particularly easy to get in England.\u00a0 Braunschweiger, a soft, creamy and spreadable liver sausage has a distinctive peppery liver-based flavor that just seems tailor-made for br\u00f6tchen.\u00a0 It’s only fitting that the brand Dagmar offers is Berliner, named for her birthplace.<\/p>\n

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Amazing Br\u00f6tchen and Braunschweiger<\/figcaption><\/figure>\n

The American comedy series Hogan’s Heroes introduced viewers to Sergeant Hans Schultz, a befuddled, obese, always lazy Luftwaffe serviceman who frequently falls asleep at his post and often chooses to look the other way, uttering one of his trademark phrases: “I see nothing,” “I hear nothing,” and “I know nothing!<\/em>” One thing Schultz could never look away from was strudel, the irresistible pastry consisting of several layers of thin dough filled with a fruity or creamy deliciousness.\u00a0 The American prisoners-of-war frequently used strudel to bribe Schultz into divulging information.<\/p>\n

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Apple Strudel<\/figcaption><\/figure>\n

12 May 2020<\/strong>: Sergeant Schultz’s very favorite strudel was apple strudel<\/strong><\/em>.\u00a0 It’s my favorite, too, but only the way Dagmar’s bakes it.\u00a0 The defining characteristic of strudel dough is that it should be stretched very thin \u2014 literally almost paper-thin and transparent and there should be layer upon layer of it.\u00a0 Between those layers Dagmar nestles tart, firm baking apples which are chopped and mixed with just a bit of cinnamon.\u00a0 While some versions of apple strudel are drizzled with a creamy frosting or sprinkled with powdered sugar, Dagmar tops hers with large granule pearl sugar.\u00a0 You can bribe me with Dagmar’s apple strudel any time.<\/p>\n

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Cherry Strudel<\/figcaption><\/figure>\n

10 November 2023<\/strong>: The Republic of Texas claims strudel as one of its official state pastries, likely because of the many communities of German immigrants who settled in the hill country west of Austin and San Antonio.\u00a0 My Kim loves Dagmar’s cherry strudel<\/strong><\/em> so much she could qualify to be a Texan.\u00a0 What she loves most about it is there’s cherry in every bite–not that annoying thick, syrupy fruit filling you find in some pies, but whole, tart cherries.\u00a0 Few things in life are as satisfying as cherry strudel after a cup (or six) of hot coffee on a lockdown day.<\/p>\n

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Coconut Cream Strudel<\/figcaption><\/figure>\n

12 May 2020<\/strong>: In an interview with the Albuquerque Journal<\/em>, Dagmar once revealed she planned to offer 65 different strudel types.\u00a0 In my wildest dreams I had no idea there were 65 types of strudel.\u00a0 For Sergeant Schultz, that would be like strudel heaven.\u00a0 Coconut cream strudel<\/strong><\/em> is a recent revelation and departure from the fruit-filled strudels we usually prefer.\u00a0 As an aficionado of coconut cream pie, it doesn’t pain me to declare coconut cream strudel far superior, but it does pain me that it took me so long to discover it.\u00a0 Another favorite find is the raspberry-lemon strudel<\/strong><\/em>, a luscious tart amalgam of pure decadence.\u00a0 Then there’s Dagmar’s apricot strudel<\/strong><\/em>, a mouth-watering gem showcasing the musky tartness of apricot.<\/p>\n

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Soiree of Strudel: Blueberry, Apricot and Cherry Chile<\/figcaption><\/figure>\n

12 May 2020<\/strong>: Dagmar’s offera small breakfast and lunch options so good you’ll rue ever having settled for fast food alternatives.\u00a0 \u00a0The canvas for some of her delectable lunches is the aforementioned br\u00f6tchen we love…and few things go as well on br\u00f6tchen as a good wurst.\u00a0 In Germany, it’s said that “wurst comes to wurst<\/em>,” an idiom regarding the popularity of sausages.\u00a0 Dagmar’s bratwurst<\/em>br\u00f6tchen<\/em><\/strong> is superb, a thick sausage scored diagonally to allow excess fat to escape.\u00a0 Spread a little of the medium-spiced mustard on the br\u00f6tchen and you’ll enjoy a sandwich which should rival the hotdog in your estimation.<\/p>\n

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Wurst brotchen with German Potato Salad<\/figcaption><\/figure>\n

12 May 2020<\/strong>:\u00a0 Another superb lunch option is the schnitzel br\u00f6tchen<\/strong><\/em>, another exemplar of deliciousness crafted on the versatile German bread roll.\u00a0 The schnitzel is thinly cut, a pounded and lightly seasoned pork tenderloin with a golden-hued breading.\u00a0 As with the bratwurst br\u00f6tchen, the schnitzel extends beyond the br\u00f6tchen.\u00a0 German mustard lends a little assertiveness to this sandwich.\u00a0 Both br\u00f6tchen lunch offerings were accompanied by the very best German potato salad<\/strong><\/em> we’ve ever had.\u00a0 German potato salad is wholly unlike the mayonnaise-based potato salad popular across the fruited plain.\u00a0 It’s warm and tangy courtesy of vinegar specked with bacon.<\/p>\n

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Schnitzel brotchen with German Potato Salad<\/figcaption><\/figure>\n

21 October 2020<\/strong>: Make sure to follow Dagmar’s Facebook page to find out when the bakery is offering such German delights as Sauerbraten, Roulanden and Hungarian goulash not to mention pretzels, red cabbage and mashed potatoes.\u00a0 These exceptional entrees will take you back to the days when Dagmar had a full-service restaurant and served entrees the type and quality of which you have to go to Germany to find.\u00a0 If you’re in a hurry, there’s also no better place for lunch.\u00a0 Picture a sandwich brimming with such meats as turkey, roast beef, schnitzel and wurst.<\/p>\n

The turkey sandwich<\/strong><\/em> (pictured below) is served with German potato salad, potato chips and a coconut macaroon.\u00a0 Just look at how much turkey is packed into that soft, delicious yeasty roll.\u00a0 A slice of American cheese, lettuce and mustard round it out.\u00a0 It would help to be able to increase the width of your jaw (or \u201cgape\u201d as it is technically known) like a python would because this is one towering, overstuffed sandwich.\u00a0 Best of all, you’ll pay less for this sandwich than you would for a fast food burger and you’ll get a much better meal.<\/p>\n

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Turkey Sandwich with German Potato Salad and Macaroon<\/figcaption><\/figure>\n

17 December 2020<\/strong>: \u00a0Perhaps no country on Mother Earth celebrates Christmas as richly as Germany does. \u00a0Celebrations begin in mid-November when Christmas markets (such as the magical market in Kaiserslautern<\/a><\/strong>) begin appearing with their twinkling lights beckoning and aisles of wooden stalls hawking seasonal wares as market-goers sip mugs brimming with hot beverages. \u00a0Culture Trip contends there are some fifteen Christmas traditions<\/strong><\/a> only Germans will understand. \u00a0Among those sacrosanct traditions is Stollen, a terrific Christmas bread Dagmar has brought to Rio Rancho.<\/p>\n

Christmas Stollen<\/strong><\/em>, known in Germany as Christstollen, are yeast breads baked with dried fruits, candied citrus peel, nuts and spices coated with white icing sugar. \u00a0Don’t dare call it a “German fruitcake!”\u00a0It is most assuredly not a fruitcake–and not just because it’s a bread, not a cake. \u00a0Stollen are dense yet light, buttery, yeasty and not nearly as sweet as fruitcake. \u00a0Dagmar’s prepares versions with or without marzipan, essentially a<\u00a0paste of sugar and almonds. \u00a0We enjoy Stollen either way, but lean toward having it with marzipan. \u00a0Dagmar’s rendition is moist, flaky, aromatic and oh so delicious. \u00a0Give fruitcake to people you dislike. \u00a0Give Stollen to people you love.<\/p>\n

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A Beautiful Christmas Gift – Stollen with Marzipan<\/figcaption><\/figure>\n

19 October 2021<\/strong>: Europeans, it seems, like “rolled” meat-based foods. \u00a0Sicilians, for example, are fond of braciola, a hearty dish of thinly sliced meats rolled with\u00a0cheese and bread crumbs and fried. \u00a0In Italy the rolled meat dish of choice is Pancetta Arrotolata, rolled and cured bacon. \u00a0Then there’s the catch-all “roulade,” which is traditionally found in various European cuisines. \u00a0Derived from the French word “rouler,” meaning “to roll,” roulade is a generic term for any filled rolled dish. \u00a0My favorite version of a roulade dish is German’s Rouladen.<\/p>\n

Dagmar offers a pre-packaged Rouladen<\/strong><\/em> dinner you can prepare at home in mere minutes. \u00a0A roll of thinly sliced beef sheathing onion, mustard and pickles drizzled in gravy awaits you four minutes after you put it into the microwave. \u00a0The beef is tender and moist with a mouth-watering gravy that accentuates its beefiness. \u00a0The Rouladen is served with sp\u00e4tzle, a type of small noodle and a wonderful sweet and sour red cabbage. \u00a0It is wholly unlike Chinese sweet and sour in that German red cabbage is typically saut\u00e9ed with butter, sprinkled with sugar and vinegar and simmered until tender. \u00a0You can eat it either hot or cold, our preference being hot.<\/p>\n

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Rouladen<\/figcaption><\/figure>\n

19 October 2021<\/strong>: Everything you ever wanted to know about Hungarian goulash was brought to light in a 2019 article by Saveur which declared goulash<\/strong><\/a> “the world’s most famous stew.” \u00a0<\/em>According to Saveur “This formerly humble shepherd\u2019s soup likely dates back to the 9th century, in the earliest days of the nation\u2019s history<\/em>.” \u00a0 Over time, the hearty, comforting, soul-warming stew made its way from a peasant dish of the masses onto the tables of lesser nobility. \u00a0Beyond being Hungary’s national dish and a favorite of Eastern European nations, goulash is a transcendent dish which a 1969 Gallup poll discovered was “one of the five most popular meat dishes in the United States<\/em>.”<\/p>\n

We don’t often see Hungarian goulash<\/strong><\/em> on the menu of restaurants in the Land of Enchantment. \u00a0We see plenty of stews, the “cousin” of goulash, but not true Hungarian goulash. \u00a0Thank goodness for Dagmar. \u00a0Her version doesn’t have the rich broth or profusion of vegetables of many “traditional” goulash plates, but it does have three of the defining elements of a great goulash–Hungarian paprika, braised beef and noodles. \u00a0Hungarian paprika traditionally comes in eight different flavor profiles–ranging from mild and bright red to spicy, pungent, and pale orange. Dagmar uses a variety which\u00a0has a pungent pepper flavor and sweetness. \u00a0It brightens and ameliorates the flavor of her goulash so much that it’s easy to see why it’s such a popular and comforting stew.<\/p>\n

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Hungarian Goulash<\/figcaption><\/figure>\n

10 November 2023<\/strong>: When I contemplate just how different my Kim and I are when it comes to our food choices, it’s not culinary science that comes to mind but orinthology, the scientific study of birds. \u00a0According to Lyric<\/strong><\/a>, “Not only is colorful plumage a way for male birds to compete for mates, it is also a way for males to compete for territory. In the battle for territory amongst birds, males can show off their flashy feathers to signal that they have occupancy over a certain area. Probably one of the most widely accepted reasons for the dull feathers of many female birds is that they need to be camouflaged in order to avoid a predator attack while nesting. If females that nest in the open were brightly colored, both they themselves and their nesting flock would be incredibly vulnerable to predators<\/em>.”<\/p>\n

Our food choices are analogous to the plumage of birds \u00a0(and maybe this is a stretch) in that my Kim prefers an unadorned sandwich to one adorned with condiments and sundry ingredients. \u00a0My preference is the latter–lots of stuff between bread. \u00a0This was in evidence during a November, 2023 visit to Dagmar’s. \u00a0While I opted for a Reuben towering with corned beef and adornment, she ordered a ham and cheese sandwich<\/strong><\/em>. \u00a0Then because there was more than one ingredient on the sandwich, she gave the cheese (American) to The Dude, our debonair dachshund. \u00a0As a plain ham sandwich, this is a real winner. \u00a0Thin shards of ham nestled between soft brotchen made her very happy. \u00a0Her colorfully plumed husband would have added sweet pickles, horseradish, hot peppers and at least three types of cheese.<\/p>\n

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Ham and Cheese on brotchen<\/figcaption><\/figure>\n

10 November 2023<\/strong>: \u00a0Dagmar’s Reuben, aptly christened the “Famous Reuben Delight<\/strong><\/em>” is the answer to a prayer–that this denizen of the City of Vision wouldn’t have to travel twenty-plus miles for a Reuben worthy of that distance. \u00a0This Reuben may not currently be famous, but it should be. \u00a0Piled generously between two slices of marble rye is a generous amount of corn beef, Swiss cheese sauerkraut and Thousand Island dressing. \u00a0The Reuben is served with fried potatoes and a single pickle spear.<\/p>\n

In January, 2024, Dagmar’s began its expansion. \u00a0A back wall was knocked down to allow for in-restaurant dining. \u00a0Picnic tables are available outdoors. \u00a0Since Rio Rancho had just experienced its first “snowfall” of 2023, we didn’t avail ourselves of al fresco dining. \u00a0Instead we ferried our bounty home, some 20 minutes away. \u00a0It’s hard to extrapolate how good the Reuben would have been had we been able to eat it immediately after ordering it, but the fact that it was still quite good speaks volumes. \u00a0It’s one of the best Reubens we’ve had in New Mexico!<\/p>\n

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Reuben with Fried Potatoes<\/figcaption><\/figure>\n

3 April 2025<\/strong>:\u00a0 In 1975, a breakfast revolution began with the nationwide debut of the Egg McMuffin\u00ae<\/b> at McDonald’s.\u00a0 McDonald’s may not have invented the breakfast sandwich, but it did help popularize them.\u00a0 Today many restaurants across the fruited plain have a breakfast sandwich, many of them close to carbon copies of the McDonald’s staple.\u00a0 German’s version of a breakfast is called a “Strammer Max<\/strong><\/a>.”\u00a0 It’s\u00a0 an open-face sandwich or Belegtes Brot<\/em>, consisting of ham and a fried egg atop a slice of rustic rye bread.\u00a0 This sandwich is made with superior ham, either Westphalian or Black Forest.<\/p>\n

Dagmar’s doesn’t serve a Stammer Max, but its version of a breakfast (or any time of day) sandwich is better than any McMuffin.\u00a0 That’s largely because it’s made on a canvas of Dagmar’s signature fresh baked roll.\u00a0 You can have it with your choice of handmade sausage, ham or bacon with cheese.\u00a0 This breakfast sandwich<\/strong><\/em> is made even better when served with German fried potatoes for a pittance more.\u00a0 My Kim opted for bacon, her favorite breakfast protein.\u00a0 While her mad scientist of a husband would probably have requested strong mustard and sauerkraut, she prefers the sandwich sans strong flavors so that the bread can shine.\u00a0 It does do that.<\/p>\n

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Breakfast Sandwich<\/figcaption><\/figure>\n

3 April 2025<\/strong>:\u00a0 In March, 2025, Dagmar’s created a Germany meets New Mexico breakfast offering unlike any I’ve had.\u00a0 Though my curriculum vitae includes consuming thousands of breakfast burritos, Dagmar’s version is unlike any of which I’ve every even conceived.\u00a0 It’s got green (or red if you prefer) chile, eggs and is wrapped in a tortilla, but it’s stuffed with veal schnitzel.\u00a0 Trust me, the first time you bite into it, your taste buds will thank you.\u00a0 The schnitzel is crunchy and delightful, a perfectly prepared veal cutlet in a golden breading…(at least I think it’s golden.\u00a0 Because it’s covered in green chile, it’s hard to tell).\u00a0 The chile isn’t especially piquant, but it’s got a nice flavor and it’s generously added.\u00a0 Green chile on German fried potatoes is a stroke of delicious genius, too.<\/p>\n<\/div>\n

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Unique Breakfast Burrito<\/figcaption><\/figure>\n

Dagmar’s story has all the elements needed for Oscar consideration, but her legacy is far from finished. Her protege and successor Michael Alamanzar has guests to win over and feed, friends to make and strudel to bake.<\/p>\n

 <\/p>\n

DAGMAR’S INCREDIBLE STORY & LEGACY<\/strong><\/h1>\n
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The Wonderful Dagmar Schulze<\/figcaption><\/figure>\n

Until Dagmar Mondragon launched her first German restaurant in Albuquerque back in 1996, many of us knew very little about German cuisine in general and baking in particular.\u00a0 The only German baker with which some of us were acquainted was the wicked witch who planned to bake Hansel and Gretel in her oven.\u00a0 And the only German pastry with which we were familiar was the gingerbread house in which that witch lived.\u00a0 Most of us believed German chocolate cake originated somewhere in Germany.\u00a0 Heck, if it wasn’t for Hogan’s Heroes, we wouldn’t know the difference between pumpernickel and weinerschnitzel.<\/p>\n

Having frequented every one of the German restaurants Dagmar has launched in the nearly a quarter-century in which she’s served the Duke City metropolitan area, I became besotted by her baked breads, delighted by her desserts, captivated by her cooking and grown very fond of the remarkable, larger-than-life woman named Dagmar.\u00a0 Her inspirational story is replete with all the elements and themes that make a great movie though if you weren’t already acquainted with Dagmar’s story, you might not believe how anyone could surmount so many challenges and remain the warm, perpetually smiling lady who greets you cheerfully when you step into her bakery.<\/p>\n

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The Irrepressible Dagmar at home in the kitchen (Photo Courtesy of Dagmar)<\/figcaption><\/figure>\n

While most movies center around one theme, you would be hard-pressed to pigeonhole the Dagmar Mondragon story into one central motif.\u00a0\u00a0 The most prominent theme would probably have to be “overcoming adversity.”\u00a0 Dagmar has experienced much more adversity–both in business and in her personal life–than most of us can fathom.\u00a0 Through it all, she’s remained resolute, determined, unflappable…an embodiment for the axiom “you can’t keep a good woman down” (another movie theme).<\/p>\n

Even before launching her first restaurant, adversity tried to bar the door to Dagmar’s dreams. Armed with tremendous talent and self-confidence, but with no start-up capital, Dagmar somehow managed to secure a deposit for her first restaurant.\u00a0 Alas, the San Mateo location in which she opened her start-up was broken into several times.\u00a0 Dagmar then moved to a new location where she introduced Albuquerque to the German food with which she grew up.\u00a0 Not long after she relocated, she suffered the first of two heart attacks she would survive before triple bypass surgery rectified the issues with her heart. Two days after surgery, she returned to her restaurant. Among her first customers were the doctors who had performed the surgery.<\/p>\n

Over the next nearly two decades, Dagmar would go on to share the cuisine of her maternal homeland throughout the Duke City and Rio Rancho in four different locations. In that time, she’s overcome a litany of challenges and health issues, any of which would have broken a lesser person. Her restaurants were burgled on multiple occasions, once by a ravenous robber who devoured her pastries. She’s experienced more equipment issues than Wile E. Coyote. Sewer back-up issues at one restaurant obfuscated the enticing aromas that make dining at her restaurants an olfactory-arousing joy.<\/p>\n

Sometime after her fourth move, Dagmar was diagnosed with ovarian cancer. Despite the removal of 22 pounds of mass, she literally went straight from the hospital to her restaurant. In 2012, she launched a small eatery in Rio Rancho while continuing to operate her Albuquerque establishment. Once again, cruel fate stepped in, this time sapping her of the passion and drive she had always had for cooking and baking. The culprit this time was systemic lupus which rendered her in perpetual pain. She closed her restaurants, put everything in storage and moved in with her ailing mother.<\/p>\n

For five years, Dagmar worked on recovering her health. Over time, she regained the passion and vitality that had sustained her through so many challenges. She decided her most recent instantiation of Dagmar’s Delectables would reside in Rio Rancho and would focus on German pastries, particularly strudels. Dagmar’s opened its doors in July, 2019 in the 1,300-square-foot Trinity Plaza space which previously housed Gluten-Free Gourmet. It’s a smaller space than some of her previous restaurants. Though it isn’t set up as a sit-down restaurant, you can pick up daily breakfast and lunch specials as well as those incomparable pastries and breads. A small section of the space is reserved for comestibles such as German mustards and curry ketchup.<\/p>\n

According to a study in the journal Emotion<\/strong><\/a>, the more adversity in life a person has experienced, the more compassion they tend to feel and show toward others.\u00a0 The first time we visited Dagmar in her new Rio Rancho location, we were reminded why we had missed her so much–and it wasn’t solely because of her baking and cooking prowess.\u00a0 In Dagmar, we’re witness to the rare type of hospitality and customer orientation that bespeaks of a beautiful heart.\u00a0 Dagmar is a very kind person, the type of which makes the best of friends and neighbors.<\/p>\n

Dagmar’s Specialties<\/strong>
\n2704 Southern Blvd, S.E.
\nRio Rancho, New Mexico<\/strong>
\n(505) 891-7995
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 10 November 2023
\n# OF VISITS<\/strong>: 8
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Apple Strudel, Cherry Strudel, brotchen, Coconut Cream Strudel, Braunschweiger, Wurst brotchen, Schnitzel brotchen, German Potato Salad, Apricot Strudel, Raspberry-Lemon Strudel, Curry Ketchup, Turkey Sandwich, Macaroon, Christmas Stollen With Marzipan, Rouladen, Hungarian Goulash, Reuben, Ham Sandwich
\nREVIEW #1159<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In her last Facebook post, Dagmar Gertrude Ingeborg Schulze Marshall Mondragon remained optimistic about making a full recovery from the most recent of the many recent health woes that plagued her otherwise rich and wonderful life. Dagmar refused to be defined by those health woes. Instead, we\u2019ll remember her as not only an extraordinary chef and baker, but as one of the kindest, most loving and optimistic souls to ever grace our Earthly plane. Dagmar was devoted to her customers. \u00a0She passed away on \u00a025 February 2023.\u00a0 You can read more about the amzing Dagmar below. Michael Almanzar, a long time friend of Dagmar’s who is affectionately known as Dagmar’s “Brother from another Mother” is the new Owner\/Operator of Dagmar’s!…<\/p>\n","protected":false},"author":1,"featured_media":53005,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[121,520,141,563,265],"tags":[1281,4842,2707,1279,1284,1280,1285,952,745,1283,1286,1278,1282],"class_list":["post-53742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-german","category-new-mexico","category-rating-excellent","category-rio-rancho","tag-braunschweiger","tag-breakfast-burrito-with-veal-schnitzel","tag-breakfast-sandwich","tag-brotchen","tag-curry-ketchup","tag-dagmar-mondragon","tag-macaroon","tag-reuben","tag-rouladen","tag-schnitzel","tag-stolen-with-marzipan","tag-strudel","tag-wurst"],"yoast_head":"\nDagmar's Specialties - Rio Rancho, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=53742\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dagmar's Specialties - Rio Rancho, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In her last Facebook post, Dagmar Gertrude Ingeborg Schulze Marshall Mondragon remained optimistic about making a full recovery from the most recent of the many recent health woes that plagued her otherwise rich and wonderful life. Dagmar refused to be defined by those health woes. Instead, we\u2019ll remember her as not only an extraordinary chef and baker, but as one of the kindest, most loving and optimistic souls to ever grace our Earthly plane. Dagmar was devoted to her customers. \u00a0She passed away on \u00a025 February 2023.\u00a0 You can read more about the amzing Dagmar below. 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