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Much has changed since Grand Central Market first opened its doors in 1917. And recently, a new renovation project has brought in new vendors and a new kind of customer.
But much remains the same. You can still get a steaming plate of carnitas, or a cheap taco. The difference is that now you also can opt for sustainably raised lamb tartare with summer pickles. Hard to complain about that.
Check out our special report below for more on the market yesterday and today.
At Grand Central Market, a New Wave of Vendors Is Changing Up an L.A. Mainstay
By Amy Scattergood
Tacos Tumbras a Tomas: 1,000 To-Die-For Servings of Carnitas, Every Day
By Barbara Hansen
5 Old-School Vendors Keeping Grand Central Market Classic
By Barbara Hansen
Belcampo's Meaty Experiment in Sustainable Agriculture
By Besha Rodell
5 New-School Vendors Keeping Grand Central Market Fresh
By Tien Nguyen
Tim Hawkinson's Inverted Clocktower Plays with Time
By Erica Zora Wrightson
Let's stay in touch! We'll keep you posted on events, new vendor openings, special offers, seasonal activities, and all the rest. Don't worry: we won't go crazy with the messages—once a week, max—and we'll never share your email with any other party.