Carín León Nabs Fourth No. 1 on Latin Airplay Chart With ‘Ahí Estabas Tú'
'Ahí Estabas Tú' claims the top spot on the overall Latin Airplay chart with 8.2 million audience impressions earned in the U.S. during the May 9-15 tracking week, according to Luminate –that's a 21% gain from the previous week. The Greatest Gainer-awarded track of the week trades places with Gerardo Coronel 'El Jerry''s 'No Se Dice,' after the latter drops 1-3 with a 5% dip in impressions (to 8.23 million).
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'Ahí Estabas Tú' marks León's second champ of 2025. Previously the Hermosillo, Sonora-born singer-songwriter took command of Latin Airplay for one week through 'El Amor de Mi Herida' (March 22-dated list).
With a second ruler in 2025, León is only the second soloist to have two No. 1s on Latin Airplay this year unaccompanied by another act. Earlier in 2025, Bad Bunny topped the chart twice with his solo tracks 'El Clúb' and 'Baile Inolvidable,' each reigning for two weeks in February and March, respectively.
In total, four artists have secured two No. 1 hits in 2025 so far. Between Benito's two chart-toppers, Myke Towers claimed the No. 1 spot with 'Otra Noche' featuring Darell, for one week in February. He followed up with another No. 1 hit, 'Degenere,' which features benny blanco, leading for one week on the May 3 chart. Meanwhile, Colombian Kapo placed back-to-back champs as 'Más Que Tú,' with Ozuna, ceded its place to 'Imagínate,' with Danny Ocean, on the April 26 list, both one-week rulers.
Beyond his Latin Airplay coronation, León also takes 'Ahí Estabas Tú' to the summit on Regional Mexican Airplay, where it jumps 2-1, his eighth No. 1 overall. He ties Eden Muñoz for the fourth-most rulers among soloists in the 2020s decade. They trail Christian Nodal who leads with 17 No. 1 this decade, Gerardo Ortiz follows with 13, and Alejandro Fernández with 12 leaders.
All charts (dated May 24, 2025) will update on Billboard.com tomorrow, May 20. For all chart news, you can follow @billboard and @billboardcharts on both X, formerly known as Twitter, and Instagram.
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National Geographic
20 minutes ago
- National Geographic
How the province of Girona became one of Spain's gastronomy stars
This article was produced by National Geographic Traveller (UK). High on a Catalan hilltop just beyond the city of Girona's medieval old town, the maître d' at the Roca brothers' newly opened restaurant, Esperit Roca, draws back a heavy curtain and ushers me into a cavernous, domed wine cellar. There's a sense of theatre as the haunting aria from Handel's The Triumph of Time and Truth oratorio announces my arrival and I'm guided past a city's worth of wine racks into a high-ceilinged, industrial-chic dining room that's been stylishly converted from a 19th-century fortress. Esperit Roca is the latest restaurant from chef Joan Roca and his brothers, sommelier Josep and pastry chef Jordi, whose three Michelin-starred El Celler de Can Roca has twice been awarded the number one spot on The World's 50 Best Restaurants list. A selection of exquisitely presented amuse-bouches is a sign of great things to come. The eight-course tasting menu includes a dish called 'cigala artemisa' — an elegant combination of tenderly grilled langoustine enveloped in a warm blanket of sauce made with vanilla oil, gently browned butter and artemisia, a bitter, aromatic herb that's also known as white wormwood. 'That dish is about our geographic location,' Joan tells me. 'We make a liqueur from the artemisia, which grows freely around here, and use it as a base for the sauce to convey that herbal, slightly bitter idea of our landscape. And at the same time, the sauce is also very much like a French beurre blanc. We're just on the other side of the Pyrenees from France here, so there's a lot of influence from French cooking.' Esprit Roca is the latest restaurant from chef Joan Roca and his brothers, sommelier Josep and pastry chef Jordi. The eight-course tasting menu includes a dish called 'cigala artemisa' — a combination of tenderly grilled langoustine enveloped in a warm sauce made with vanilla oil, browned butter and artemisia, a bitter, aromatic herb. With the French border to the north and Barcelona around an hour's drive to the south, the province of Girona takes in both the lush, amazingly fertile winemaking region of the Empordà and the rugged, pine-clad coast of the Costa Brava. The Catalan writer Josep Pla famously said that 'a country's cuisine is its landscape in a pot', and it's an adage that's certainly true in this area. I've been visiting for over 20 years and it's hard to find bad food — it's invariably good wherever you go. As with the Catalans' French neighbours, food here is much more than simply something to snatch hurriedly in order to refuel — it's an important part of day-to-day life. And dining out isn't just reserved for special occasions. 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Here, the Cateura brothers — David, Enric and Gerard — run Restaurant Ibèric, which their father Tomàs originally opened with four tables in 1978. As I sit in the traditional dining room, a warm, toasty aroma wafts up from my dish of exceptional-looking langoustines. I scoop out the sweet, supple flesh from their shells and find they taste as good as they smell. They've been roasted over hot open coals in the restaurant's specially imported Italian oven, David explains. 'Originally, everyone in Catalonia cooked on coals over an open fire,' he says. 'It keeps the food moist and succulent and it was a technique widely used across the Mediterranean. Modern gas and electricity give a much stronger, more intense heat, so it can dry the food out.' David's father was one of many other local restaurateurs in the area who opened restaurants in response to the tourist boom of the 1970s, when visitors began discovering the Costa Brava's unspoilt beaches and coves. Decades on, Ibèric's menu still features the same traditional recipes. 'We're presenting classic cooking that dates back years,' David tells me. 'Until the 1960s and 1970s, people lived off the land here, in country farmhouses, using pigs and hens that they'd reared themselves, as well as homegrown vegetables. Because we're close to the sea, you ended up not just with good meat produce, but fish and seafood too.' Then, once tourism arrived and people like David's father started opening their restaurants, they were cooking the food that their mothers had prepared, he explains. 'So in a way, what we're doing — even now — is preserving the traditions from our grandparents or even before.' "This region has been a bit like a sponge, absorbing the culinary influences of lots of different cultures. Iberians and Romans, Arabs and Jews have all passed through here and there's a very powerful connection with food," says Joan. 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La Taverna del Ma Expect spectacular sea views and super-fresh seafood including lobster, prawns, oysters, langoustine and ray at this spot overlooking the beach in the smart resort of S'Agaró. The salmon tartare with avocado is exceptional. Two courses from €60 (£50). Esperit Roca If you want to get a taste of the Roca brothers' legendary El Celler de Can Roca but can't wait two years for a table, this new, Michelin-starred venue north of Girona city offers the 'greatest hits' from El Celler. Try 'turbot trilogy', featuring grilled turbot fin, turbot loin and turbot carpaccio, along with 'toda la gamba' ('all of the prawn'), which focuses on the part that diners often discard: a crispy prawn head in a silky fish velouté. Eight-course tasting menus from €139 (£115). To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
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