Boxcar Cantina is Nancy Allen Roper's homage to the restaurants of her childhood. Nancy was raised in Albuquerque, New Mexico just 5 miles north of that symbol of 1950's and 60's Americana, Rt. 66. By the time she was twenty-one, she had eaten at most of the famous and not-so-famous cantinas from Taos to Santa Fe on down to Belen. The restaurants she remembers were typical of the Southwest; simple Mexican food served at mismatched, linoleum-topped tables in booths so dark it was hard to see. The constant clatter of dishes, bustling of waiters and cowboy music on the jukebox created the quintessential Southwestern soundtrack. These were friendly places serving simple, satisfying meals that were delicious.

Boxcar Cantina's design is a collection of Nancy's favorite New Mexican memories, right down to the once abandoned railway freight van (boxcar) that is now the restaurant's kitchen. The menu highlights dishes typically found in the cantinas of Northern New Mexico where the style is heavily influenced by Native American, European and Spanish cultures.

Though a good, stiff, house-made "Super Chief" frozen margarita served fireside is not to be missed; it is the restaurant's commitment to using locally sourced, sustainable, Connecticut products that will keep you coming back for more. On any given day Nancy and her staff can be found driving to local farms to hand select the best products available, creating a unique opportunity to experience this cuisine as it was meant to be—fresh, original and delicious.