Introduction to Vidagua
LINCOLN PARK — A year ago, Eddie Favela was hand-bottling homemade agua frescas in mason jars and plastic bottles, selling them to fellow DePaul students out of his Lincoln Park apartment.
The Birth of a Beverage Empire
Today, the 21-year-old is the CEO of Vidagua, a fast-growing agua fresca brand that has sold more than 125,000 bottles and is on shelves in retail stores in a dozen states. Favela, a DePaul University finance student from suburban Elmhurst, didn’t intend to — but he turned his family-inspired recipes into the foundation of a small beverage empire.
From Side Hustle to Full-Blown Company
“To be completely honest, when I first started, it was more of a side hustle than anything,” Favela said. “It was really not anticipating scaling into a full company and growing in other states.” Favela said working on Vidagua came naturally and was partly inspired by his upbringing.
Family Inspiration and Heritage
“I was just really selling things I was passionate about,” he said. “My mother and my grandmother cooked so much for me as a kid, and so that’s where I think I get my good taste from.” Aguas frescas — which translates to “fresh waters” — are a traditional Mexican and Central American drink made by blending fruit, seeds or flowers with water and sugar. Vendors in Mexico serve them out of large glass jugs on the street, where their bright colors draw in people walking by.
The Concept of Aguas Frescas
The drinks are meant to be light and refreshing, and unlike sodas or juices, aguas frescas are prized for their natural ingredients and balance of flavor. They should taste like the fruit they’re made from, not syrup or concentrate, Favela said. Vidagua is sold in three flavors — Mango Ginger, Jamaica Hibiscus and Cucumber Lemon — packaged in six-packs that retail for about $18. Each flavor puts a modern twist on traditional aguas frescas, while sticking to the drink’s roots of using simple, natural ingredients.
Social Media and Expansion
Favela’s posts about his work on social media soon caught the attention of his father, who runs a Mexican restaurant chain in the western suburbs. He said his father pitched the concept to his business partner and the family started selling the beverages at the restaurants to rave reviews. “That showed me that the proof of concept was there and that there was a market for this type of product,” Favela said.
Scaling Up and Distribution
Favela realized if Vidagua was going to make it onto retail shelves, he had to figure out how to scale up. That meant moving beyond small batches with a seven-day shelf life and learning about everything from preservatives to co-packers and distributors. Favela spent months interviewing over a dozen vendors and manufacturers; within a year, he had managed to get Vidagua distributed and sold in 12 states.
Support and Guidance
Favela will graduate this fall — a year early — and plans to dedicate even more of his time to Vidagua. He said he wouldn’t be where he is today without the support of the faculty at DePaul. At DePaul’s Coleman Entrepreneurship Center, led by Bruce Leech, Favela was invited to offer samples of his drinks on campus and gather feedback from students. The Keeley Finance Academy, led by professor Martin Essenburg, gave him lessons that prepared him for the unpredictable grind of the beverage business.
Personal Values and Heritage
“Growing up, the church has really helped me find my identity and be rooted regardless of what I do,” Favela said. “My family has been the biggest support system in my life. My parents, my siblings, they’ve always made me believe that I can do anything.” That sense of grounding also comes from Favela’s Mexican heritage, which he said is central to the mission of Vidagua.
Future Plans and Expansion
Favela sees Vidagua expanding into at least 30 states and more than 500 retail locations within the next year. A new product line is already in the works for 2026, though details are still under wraps. “That’s one of the beauties of life,” Favela said. “So much is unexpected. That’s the thing that gets me up in the morning.” For Favela, the unexpected turns are what make the journey worthwhile. He encouraged other students and aspiring entrepreneurs to take their own leaps. “If you have a passion, always, always, always go for it,” he said. “Always take the shot.”
Conclusion
Eddie Favela’s journey from a small-scale agua fresca seller to the CEO of Vidagua is a testament to the power of passion, hard work, and support. With his family-inspired recipes and commitment to natural ingredients, Favela has built a brand that is not only delicious but also respectful of its Mexican heritage. As Vidagua continues to expand and grow, it will be exciting to see what the future holds for this young entrepreneur and his beverage empire.
FAQs
Q: What inspired Eddie Favela to start Vidagua?
A: Favela was inspired by his family’s recipes and his Mexican heritage to start Vidagua.
Q: What are the flavors of Vidagua?
A: Vidagua is sold in three flavors: Mango Ginger, Jamaica Hibiscus, and Cucumber Lemon.
Q: Where is Vidagua currently sold?
A: Vidagua is currently sold in retail stores in a dozen states.
Q: What are Favela’s plans for the future of Vidagua?
A: Favela plans to expand Vidagua into at least 30 states and more than 500 retail locations within the next year, and is also working on a new product line for 2026.
